These No-Bake Halloween Cake Pops are a fun and festive pumpkin-shaped treat made with almond flour, peanut butter, and white chocolate. Easy, gluten-free, and perfect for Halloween parties!
Heat-Treat the Flour
2 Spread the gluten-free flour evenly on a baking sheet. Bake at 350°F (175°C) for 7–8 minutes (or microwave in 30-second intervals) until the flour reaches 165°F. Let it cool completely before using.
Make the Dough
4 In a mixing bowl, whisk together the cooled heat-treated flour and almond flour. Stir in the peanut butter and maple syrup. Slowly add the kefir, a little at a time, until the mixture has the texture of cookie dough and holds together when pressed.
Shape the Cake Pops
6 Roll the dough into 8 even-sized balls. Place them on a parchment-lined tray.
Insert the Sticks
8 Melt the white chocolate with the coconut oil until smooth. Tint 2 teaspoons of the white chocolate green (for pumpkin stems). Tint the rest orange.
16 Dip the tip of each cake pop stick into the green chocolate, then insert it into the center of each ball. This helps secure the stick. Freeze the tray for 15 minutes to firm up the pops.
Coat the Cake Pops
11 Dip each cake pop into the orange chocolate, letting the excess drip off. Place back on the tray and refrigerate for about 15 minutes, or until the coating is set.
Decorate
13 Melt the dark chocolate and use a toothpick to draw jack-o’-lantern faces on each cake pop.
Serve & Enjoy!
15 Once decorated, refrigerate until ready to serve. These festive pumpkin cake pops are perfect for a Halloween party treat!
