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No Bake Cake Pops Recipe

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4.2 from 28 reviews

Delightful no-bake cake pops made with oat flour, sunflower seed butter, and a touch of sweetness, coated in melted white chocolate and colorful sprinkles. These cake pops are easy to prepare, require no oven, and are perfect for parties or a fun treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 15 servings

Ingredients

Dry Ingredients

  • 3/4 cup oat flour
  • 2 teaspoons sugar
  • 1 teaspoon flaxseed meal
  • pinch of salt

Wet Ingredients

  • 1/3 cup sunflower seed butter
  • 1/3 cup unsweetened applesauce

Coating & Toppings

  • 10 oz white chocolate chips
  • 1/4 cup colored sprinkles

Instructions

  1. Mixing the Base: In a medium bowl, combine oat flour, sugar, flaxseed meal, salt, sunflower seed butter, and unsweetened applesauce. Stir thoroughly with a spatula until the mixture is well-combined and forms a dough-like consistency.
  2. Forming Cake Balls: Using a 1-inch cookie scoop, portion out the dough and roll each scoop into a smooth round ball with your hands. If you plan to use sticks, insert them now if your freezer has space. Place the balls on a tray and freeze for 1 hour to firm up.
  3. Melting White Chocolate (Double Boiler Method): Set a heat-safe bowl over a pot of simmering water, ensuring the water does not boil. Keep the heat low to medium. Add white chocolate chips to the bowl and stir consistently until all chocolate has melted and is smooth. Remove from heat immediately to prevent burning.
  4. Melting White Chocolate (Microwave Method): Place white chocolate chips in a microwave-safe bowl and heat in 20-30 second increments. Stir after each increment until the chocolate is partially melted and smooth. Be careful not to overheat to avoid burning.
  5. Assembling Cake Pops with Sticks: If you froze the balls without sticks, allow them to soften for 15-20 minutes. Dip the tip of each cake pop stick into the melted chocolate and insert it into a cake ball to secure. Then, dip the entire ball into the melted white chocolate, sprinkle with colored sprinkles, and place upright in a sturdy cardboard box or cake pop stand to let the chocolate harden.
  6. Coating Cake Balls without Sticks: For cake balls without sticks, use two spoons to dip each ball into the melted white chocolate, ensuring they are fully coated. Immediately top with colored sprinkles, then place the coated balls on parchment paper to harden. Refrigerate if possible to speed up the hardening process.
  7. Serving and Storage: Serve the cake pops chilled or let them come to room temperature before eating for softer texture. Store leftover cake pops in the freezer for up to 6 months and allow them to sit at room temperature for at least 15 minutes before enjoying.

Notes

  • If you prefer a firmer texture, freeze the cake pops with sticks inserted before coating.
  • Use a gentle heat when melting chocolate to avoid burning or seizing.
  • Colored sprinkles add festive decoration but can be substituted with other toppings like shredded coconut or crushed nuts if preferred.
  • Allow cake pops to soften slightly at room temperature before eating for best texture.
  • Store leftovers properly in the freezer and handle carefully to maintain shape and coating.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (including chocolate melting and coating)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/no-bake-cake-pops-recipe/