These healthier Halloween Cake Pops are decorated like adorable Mummy's! This recipe is easy to make, and you'd never guess that they're gluten-free, dairy-free, and lower in sugar. This fun treat is great for a Halloween party, October birthdays, or even a pumpkin carving party!

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Jump to:

• Why you'll love this recipe!
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Expert Tips
• Frequently Asked Questions
• How to store leftovers
• Recipe
• Want more recipes?
• 💬 Reviews

Why you'll love this recipe!

Healthier - Traditional cake pop recipes use vanilla frosting and white candy melts which are loaded with sugar. To make this cake pop filling I used full fat coconut milk which has no added sugar and still holds the cake mixture together.

For chocolate I used Pascha's dairy-free white chocolate which is soy-free and has minimal ingredients. You can also swap for a sugar-free white chocolate.

Easy - If you've never made cake pops before, I promise this is a very easy recipe to follow along with! (Make sure you check out the step-by-step process pictures.)

Fun - Who doesn't like making fun Halloween treats?! These little Mummy's are sure to be a hit with kids and adults!

🍴Ingredient Notes

• Gluten-Free Vanilla Cake - I used my Almond Flour Vanilla Cake Recipe! Any unfrosted vanilla cake will work. (You can even use a gluten-free box cake mix!) Also, you can sub with chocolate cake!
• Full Fat Coconut Milk - Just the thick white part at the top of the can!
• Dairy-Free White Chocolate Chips - I used Pascha white chocolate.
• Coconut Oil - Coconut oil creates a silky-smooth chocolate.

🍴Step by Step Instructions

Step 1: Mixing Cake

Start by adding the crumbled cake into a large bowl with full fat coconut milk. Use a spatula to mix until a dough forms. Place the cake mixture in the refrigerator for about 30 minutes to chill.

Step 2: Rolling Cake Balls

Next, roll the chilled cake mixture into small balls. (Should make about 20.) Place the balls on a parchment paper lined baking sheet. Place in the freezer for about 15-20 minutes.

Step 3: Dunk Cake Balls

Finally, melt the white chocolate chips with coconut oil until silky smooth. Dunk each cake pop into the chocolate until fully coated. (Using a cake pop stick makes it easier!)

Step 4: Drizzle Chocolate

Drizzle melted white chocolate on all of the cake pops to create a "mummy" look. To finish, use candy eyeballs or two dots of dark chocolate to give the mummy eyes! Place in the refrigerator to set.

Expert Tips

• To make chocolate eyes, melt two tablespoons of dark chocolate with about a teaspoon of dairy-free milk to create a thick ganache. Place chocolate ganache in a plastic baggie and cut a tiny hole in one corner. Pipe two eyes onto each mummy!
• Only use the THICK part of the full fat coconut milk. If you use any of the liquid from the can, they will be way too moist and hard to roll into balls.
• Make sure the vanilla cake is completely cooled before crumbling!
• Freeze the cake pop balls before dunking in the chocolate! It keeps them from losing their shape.
• If you don't have cake pop sticks, use two forks to dunk the cake balls into the melted chocolate. This allows excess chocolate to drip off.
• After dunking in chocolate, place cake pops on a parchment paper lined baking sheet so they don't stick.
• Use a small cookie scoop or teaspoon spoon to get even amounts of the cake mixture when rolling into cake balls.

Frequently Asked Questions

How to store leftovers

Leftover cake pops should be stored in an airtight container in the refrigerator.

You can also store them in the freezer to extend their life! Frozen cake pops are actually really tasty. Just let them defrost for a few minutes so the cake isn't completely solid.

More chocolate recipes!

After you make these Halloween Cake Pops, make sure to leave a comment & rate the recipe!

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