Just three ingredients are needed to make these soft, cake-like balls which have the texture of a cake pop! Taking only 10 minutes to whip up, these Pumpkin ‘cake pops’ are paleo, vegan, refined sugar-free and gluten-free!
Having spent time with her, I know for a fact that everything she posts is 100% accurate, which ties in perfectly with today’s recipe- These pumpkin ‘cake pops’. After a morning of baking these cookies and these cake pops, I went to meet her and brought her half of both- I, myself, had eaten the other that morning as a combination of breakfast and lunch. Let’s just say by the time we left her workplace to grab dinner, the box was near empty.
“How do these taste?”
“They taste So good- Like those things, cake things!”
“Yes! Cake pops!”
“So you sure I can post them?”
Friends, Alexis gave me her seal of approval and she has an epic palette. If these don’t turn out delicious, you can blame her and her sabotaging ways.
These healthy three ingredient ‘cake pops’ are soft and cake like and literally take 10 minutes to whip up in your oven! Ironically, they are the EXACT same ingredients as the three ingredient pumpkin ‘fudge’ but baked lightly to give it the delicious ‘cake’ like texture coconut flour naturally possesses. Naturally paleo, vegan and gluten free, these are also refined sugar-free and very low in fat.While coconut flour with a dash of coconut palm sugar is generally pleasantly sweet, go ahead and add some optional chocolate chips to the batter to take it up a notch- I won’t disapprove.
Depending on the texture you prefer, simply adjust the oven cooking time-
Soft + VERY cake-like- Less time.
Firm + Crumbly like a loaded cookie- More time.
Make these healthy 3 Ingredient Pumpkin ‘cake pops’ and whether you eat 10 meals a day, 10 chickens a day or half a pan of these cake pops- You do you, I do me, and let Alexis have her cake (pop) and eat (12) it too.
Healthy 3 Ingredient Pumpkin Cake Pops
- Preheat the oven to 350 and grease a large cookie sheet or baking tray and set aside.
- In a large mixing bowl, combine the coconut flour, pumpkin puree, granulated sweetener and cinnamon mix well. If using chocolate chips, mix those in until fully incorporated.
- Using your hands, shape into small balls and place on the greased cookie sheet. Depending on the texture you want, bake for around 10 minutes (for a softer cake texture) or up to 15 minutes (very dense and crumbly). Remove from oven and allow to cool completely before eating.
** If you use extra, you'll need to add more pumpkin.
Cake pops can be stored at room temperature in a covered container for up to a week or frozen. Adapted from 3 Ingredient Pumpkin 'Fudge'
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