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These no-bake paleo and vegan Halloween Mummy Cake Pops are fun, easy, and festive, while being deliciously chocolate-y and decadent at the same time!
Who’s excited for Halloween? I have to admit, as a new mom of an almost 5-week-old, it’s not something I’ve been thinking about alot. However, I did decide to put myself in festive mood for you guys to bring you this delicious paleo and vegan chocolate cake pops and it’s SO worth it.
No-Bake Halloween Mummy Cake Pops Recipe
These cake pops look like mummy heads, using coconut glaze to create mummy wrappings and chocolate chips for the eyes. They are super fun and they don’t have to be perfect!
I love that this is a no-bake cake pop recipe because it’s just so much easier and quicker to make. Everything comes together in the blender, and the most hands-on (but the funnest!) part is decorating the cake pops to make them into mummies.
Even though there’s no baking involved, the texture is wonderfully cake-y and moist with a perfect chocolate cake flavor. The coconut icing adds a yummy crunchy layer that melts with every bite. I love that these paleo and vegan chocolate cake pops are festive AND dangerously good!
Ingredients in Halloween Mummy Cake Pops
The ingredients are super simple in these yummy chocolate-y treats. Because this is a no bake cake pop recipe, there are only 5 ingredients that make up the cake pops:
- medjool dates
- coconut milk – Any other type of milk will work.
- vanilla extract
- almond flour – Don’t use almond meal, or the texture of the cake pops will be too dense.
- coconut powder
There are just 3 for the coconut glazer to coat the outer layer and to make mummy decorations:
- coconut butter – I’ve found that certain cheaper coconut butter brands do not melt well and they’ll separate. This is my favorite coconut butter that works perfectly every time.
- maple syrup
- vanilla extract
And lastly, you just need a handful of chocolate chips to stick on these paleo and vegan chocolate cake pops for the eyes!
Tips for Icing the Halloween Mummy Cake Pops
- Make sure to use high quality coconut butter. Cheaper brands won’t melt properly and will separate. I really like this coconut butter.
- Freeze the cake pops for at least 30 minutes so the glaze sticks properly.
- You can use the microwave to melt the coconut glaze ingredients together or use a double boiler. Make sure to heat just until everything is melted together and not any longer.
- When rolling the cake pops in the melted glaze, make sure the icing is the consistency of maple syrup. If it’s any thinner, you can let it cool for a bit at room temperature until it thickens.
- When adding the chocolate chips for the eyes, do it quickly before the glaze (the mummy wrapping part) cools.
Hope you love this no bake cake pop recipe and enjoy making them to celebrate Halloween. Just remember – they don’t have to be perfect-looking so you can get your kids involved in the decorating part. In fact, a little bit of mess and mistakes will actually add to the tattered mummy effect!
Other recipes you might love…
- Paleo & Vegan Carrot Cake Pops
- Paleo Chocolate Cake with Chocolate Ganache
- Cherry Jam Filled Paleo Chocolate Cups (Vegan)
- Chocolate Mushroom Paleo No Bake Energy Balls (Reishi & Chaga)
No-Bake Halloween Mummy Cake Pops (Paleo, Vegan)
Ingredients
Cake Pops
- 1 cup medjool dates
- 1 tbsp full-fat coconut milk
- 2 tsp vanilla extract
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder, or cacao powder
Coconut Glaze
- 2/3 cup coconut butter*
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- 24 dairy free chocolate chips, for eyes
Instructions
- Soak the medjool dates in hot water for 10 minutes until they soften and plump up.
- Drain and place the dates in a food processor with coconut milk and vanilla extract, and blend until they are broken down into small bits.
- Add in almond flour and cocoa powder into the food processor, and pulse until incorporated and the mixture forms a dough when you pinch it.
- Use your hands to shape into 12 golf ball-sized balls.
- Place on a plate lined with parchment paper and freeze for 30 minutes.
- While the cake pops are chilling, combine coconut butter, maple syrup, and vanilla extract together.
- Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together. Stop when they are just melted. The mixture should be thick like maple syrup in consistency. If it's too thin, let it cool a bit so it thickens.
- Remove the cake pops from the freezer and roll each one into the coconut butter mixture. I like to use a spoon to do this.
- Let the excess drip off and place on the prepared parchment paper. The glaze should harden in a minute.
- Place the rest of the glaze in an icing bag. You can also use a plastic sandwich bag and cut a hole in the bottom corner.
- Pipe layers of lines across each cake pop to make mummy wrappings. Quickly place chocolate chips on the glaze for eyes before the glaze hardens.
- Place the cake pops in the refrigerator so the glaze can fully harden before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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