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–+ servings
Mummy cake pops on parchment paper.

Halloween Cake Pops

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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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 20
Calories 170 kcal

Equipment

  • Cake Pop Sticks
  • Parchment Paper

Ingredients
  

Cake Ball

  • 4 Cups Gluten-Free Vanilla Cake, Crumbled I used my almond flour vanilla cake recipe!
  • ½ Cup Full Fat Coconut Milk Just the thick white part at the top of the can!

Chocolate Layer

  • ½ Cup Dairy-Free White Chocolate Chips I used Pascha white chocolate.
  • 2 Teaspoons Coconut Oil

Instructions
 

  • Start by adding the crumbled cake into a mixing bowl with full fat coconut milk. Use a spatula to mix until a dough forms. Place in the refrigerator for about 30 minutes to chill.
  • 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.
  • 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!)
  • Drizzle melted white chocolate on all of the cake pops to create a "mummy" look. To finish, use candy eyes or two dots of chocolate to give the mummy eyes! Place in the refrigerator to set.

Notes

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.

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.

Nutrition

Serving: 1ServingCalories: 170kcalCarbohydrates: 34gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 1mgSodium: 256mgPotassium: 25mgFiber: 0.01gSugar: 21gVitamin A: 1IUVitamin C: 0.1mgCalcium: 10mgIron: 0.2mg
Keywords gluten free cake pops, halloween cake pops, healthy cake pops, mummy cake pops
Did you make this recipe?Tag @freshwaterpeaches on Instagram!