Recipe: Grain-Free, Refined-Sugar Free Chocolate Covered Apple Pumpkin Cake Pop Donuts

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Chocolate Covered Apple Pumpkin Cake Pop Donuts
{gluten/dairy/soy/corn/tomato/potato/egg/coconut/refined-sugar free}

This recipe has been inspired by Delicious As It Looks Pumpkin Donut Muffins, and is a play on my own Baked Apple Pumpkin Donut Holes. This recipe makes about 36 tablespoon sized cake pop donuts, which sounds like a lot, but trust me – you’ll want more! For a treat that doesn’t have grains or eggs, they turned out surprisingly fluffy and delicious! {This recipe is Paleo, and can be made vegan.}

 

Ingredients:
2 1/2 cups almond flour
1 tablespoon arrowroot flour – coconut flour and tapioca starch would also work
1 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons ground flaxseed + 6 tablespoons water – or just use 2 eggs
1/4 cup pumpkin puree (nothing added)
1/4 cup applesauce (unsweetened)
1/4 cup melted ghee, butter, or coconut oil
1 teaspoon alcohol-free vanilla extract
1/3 cup honey + 1/2 cup – maple syrup would also work
1/4 cup cacao powder

 

Making It:

  1. Mix dry ingredients in one bowl, wet in another, then combine them. *Leaving out 1/2 cup of the honey and the 1/4 cup of cacao powder.*
  2. Fill the cake-pop maker (1 tablespoon in each hole) and cook for 4-6 minutes (or according to cake pop maker directions). If you do not have a cake pop maker, you can scoop onto a parchment paper covered baking sheet and cook at 325 degrees for about 15 minutes.
  3. Let them cool. I put mine in the freezer for a few minutes to do this.
  4. Mix 1/2 cup honey with 1/4 cup cacao powder. You can heat the mixture up if you need to loosen it a bit. Then dip each cake pop into the chocolate coating.
  5. I stored mine in the refrigerator which kept the chocolate from melting off.

Comments

  1. Thanks for sharing the recipe. It’s like a good thing we can find lots of sugar free treats like this today. Good post.

  2. Could you double the pumpkin and leave out the applesauce?

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