Pumpkin Protein Cake Pops - Easy, Addictive!
Serves 20
10 mins prep
10 mins cook
20 mins chill :
30 mins total
Addictive Pumpkin Protein Cake Pops with fresh-baked protein pumpkin cake, protein cream cheese frosting and sugar-free chocolate coating. Healthy pumpkin pie cake pops are low-calorie, low fat, sugar-free and easily Vegan too!
Frosting:
Chocolate Coating:
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Preheat oven to 350°F and line a 9x13” baking pan with parchment paper.
In a bowl, whisk flour, vanilla protein powder, unflavored protein powder, peanut butter powder, pumpkin spice and baking soda.
In a large bowl, whisk together hot water, pumpkin puree, butter and lemon juice.
Add dry mix to wet, and whisk until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan immediately.
Don’t let the batter sit out.
Bake for 8-10 minutes.
Toothpick inserted into the center should come out dry.
Remove from oven and let cool 5 mins, then transfer to cooling rack to cool completely.
Frosting & Shape:
In a bowl, combine all the ingredients - Greek yogurt, softened Cream Cheese (microwave 5 seconds if out of fridge) and vanilla protein powder.
Crumble cake using hands into large bowl.
Add frosting and mix well.
Spoon about 2 Tbsp mix at a time, roll into balls and place on plate (you should have 20).
Chocolate Coating:
Place the chocolate chips and coconut oil in a large microwave safe bowl and microwave at 15 second intervals, stirring - for about 30 seconds until completely melted.
Pierce cake balls with lollipop stick or skewer, then dip in melted chocolate and move around to coat.
Place upright into a cardboard box (small holes pierced) or styrofoam block, decorate with sprinkles, and let rest to harden.
