Paleo Pumpkin Cake Pops
Indulge in these delightful treats made with crumbled and mashed Paleo Pumpkin Bread, transformed into cake pops coated in decadent dark chocolate. With the perfect balance of pumpkin flavor and rich chocolate, these Paleo Pumpkin Cake Pops are a fun and delicious dessert to enjoy.
— Constant Cookbook
Ingredients
- 1 loaf Paleo Pumpkin Bread
- 1 cup chocolate chunks
- 30 paper lollipop sticks
- 2-4 Styrofoam blocks
Instructions
- Bake Paleo Pumpkin Bread
- Cool Paleo Pumpkin Bread completely
- Crumble Paleo Pumpkin Bread into a large bowl, making sure there are no large pieces
- Mash Paleo Pumpkin Bread with your hands so that it starts to clump together
- Using a 1 tablespoon ice cream scoop form balls
- Be sure to press balls very firmly with your hands so they hold together
- Place balls on a parchment paper lined plate and place in freezer for 30 minutes
- Melt dark chocolate in a very small pot , over very low heat
- One at a time, dip about ½-inch of the tip of paper lollipop sticks into melted chocolate
- Insert the lollipop stick straight into a cake ball, no more than halfway through
- Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
- Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
- Twirl any excess chocolate coating off the cake pop so it is evenly coated
- Place cake pop into a styrofoam block
- Complete with remaining cake pops and allow set completely
- Serve your Paleo Pumpkin Cake Pops!
- To store, refrigerate in a sealed container
Yield
Makes 12 cake pops (refrigerate in a sealed container)
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