These cake pops are healthy, simple to make, no-bake, and absolutely delicious. Craving a Starbucks cake pop? Try this homemade, cleaner version that’s satisfying and easy to prepare.
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Why This Recipe Works
- No-bake and quick to prepare.
- A healthier take on the classic Starbucks cake pop using whole-food ingredients.
- Perfect as a snack or dessert for both kids and adults.
How Do These Compare to Starbucks Cake Pops?
While Starbucks cake pops are tasty and come in many flavors—birthday cake, chocolate, lemon, and more—this recipe uses minimal processing and whole-food ingredients. The Starbucks method typically involves baking a cake, crumbling it, mixing with frosting, forming balls, inserting sticks and coating in chocolate. This version skips the baked cake and frosting step, replacing them with a blend of almond flour, dates and nut butter for a naturally sweet, chewy center that holds together well for dipping and decorating.
What Chocolate Works Best for Melting?
Choose a melting-friendly chocolate like chocolate baking chips or candy melts. White chocolate chips made with cocoa butter melt smoothly and coat evenly; candy melts are formulated specifically for dipping and set nicely. If you prefer a vegan option, use plant-based chips that are designed for melting.
Do You Need a Cake Pop Stand?
A cake pop stand is convenient for holding pops upright while the coating sets, but it’s not required. Use a sturdy box or a piece of Styrofoam with pre-poked holes to keep the pops steady. Just make sure the holes match the thickness of your sticks.
What Is Blanched Almond Flour?
Blanched almond flour is finely ground almonds with the skins removed, giving a light texture and mild flavor. It works well in no-bake recipes for structure and a subtle nutty taste.
How to Make These Cake Pops
Ingredients
- 1 cup blanched almond flour
- 1 tablespoon + 2 teaspoons cashew butter
- 8 pitted Medjool dates
- 2 tablespoons rainbow sprinkles (or preferred color)
- Dash of salt
- 1 teaspoon vanilla extract
- 6–8 oz white chocolate baking chips, white candy melts, or your preferred melting chocolate
Instructions
- In a food processor, combine the almond flour, cashew butter, pitted dates, a dash of salt, and vanilla extract.
- Process until the mixture is thoroughly combined and evenly crumbled. It should hold together when pressed.
- Transfer to a bowl and toss lightly with a fork to ensure an even texture.
- Form the mixture into 7–10 balls about the size of a golf ball. Place them on a baking sheet and chill in the refrigerator while you prepare the coating.
- Prepare your stand (or substitute box/Styrofoam) and set out sprinkles in a small dish for easy decorating.
- Melt the chocolate in a double boiler or in short bursts in the microwave, stirring frequently to prevent burning.
- Dip a cake pop stick about ½ inch into the melted chocolate, then insert it into the center of a chilled ball about halfway—this helps anchor the stick.
- Dip the entire ball into the chocolate to coat, or hold it over the bowl and spoon chocolate over while rotating to ensure even coverage.
- While the coating is still wet, add sprinkles, then place the pop upright in your stand to set.
- Once the chocolate is set, store the cake pops in the refrigerator or freezer until ready to serve.
Other Dessert Ideas
- Carrot Cake Truffles
- Nice Cream (Vegan healthy ice cream)
- No-Bake Coconut Rum Balls
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Cake Pops (Healthy + Easy No Bake)
Equipment
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Food processor, double boiler, cake pop stand (or box or Styrofoam stand), cake pop sticks
Ingredients
- 1 cup blanched almond flour
- 1 tbsp + 2 tsp cashew butter
- 8 pitted Medjool dates
- 2 tablespoon rainbow sprinkles (or color of choice)
- dash salt
- 1 teaspoon vanilla extract
- 6-8 oz white chocolate baking chips, white candy melts, or vegan chocolate chips
Instructions
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In a food processor, combine almond flour, cashew butter, Medjool dates, salt and vanilla extract.
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Process until thoroughly combined.
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Mixture should look evenly crumbled but will stick together when you form it in your hands.
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Transfer mixture into a bowl and fluff with a fork to ensure even texture.
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Form into 7–10 balls (about golf-ball size) and refrigerate on a baking sheet while preparing the coating.
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Set up your stand or substitute and arrange sprinkles for decorating.
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Melt the chocolate in a double boiler or microwave, stirring until smooth.
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Dip the stick into chocolate, insert into the chilled ball about halfway, then coat the ball in chocolate.
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Add sprinkles while the coating is still wet and place the pop upright to set.
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Store finished cake pops in the refrigerator or freezer once the coating has hardened.