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Gluten-free Cake Pops

Peppermint Cacao Cake Pops

So many of us think of food around the holidays and groan – it’s that time of year where sugary candies, chocolates, and treats abound and it can be so hard to find clean, healthy snacks to bring to family get-togethers or office parties.

This year, we wanted a fun treat that had the same wow factor as other holiday desserts, but without the guilt or added sugar. These Vegan Peppermint Cacao Pops were the answer! They’re easy to make, are free from gluten or added sugars, and are sure to have people oohing and ahhing over your creative abilities!

Plus, these cake pops are fun to decorate, making them a great recipe to make with kids. We topped ours with hemp seeds, cacao nibs, sea salt, peppermint candy pieces, sprinkles, and coconut, but feel free to mix and match with what you have on hand. 

Take a picture of your creation and tag us on Instagram – we’d love to see what you make!

CompletEats Plant-Based Cake Pops
CompletEats Plant-Based Cake Pops

Prep Time: 20 minutes
Total Time: 1 Hour


For the cake pops:

  • 8 CompletEats Peppermint Cacao Chip Cookies (or another flavor)
  • 6 medjool dates, pitted and soaked in warm water for 5 minutes
  • 5 t. melted coconut oil
  • ½ c. vegan chocolate chips
  • Pinch of sea salt
  • Cake pop sticks (optional)
  • Block of foam (optional)

For the chocolate covering:

  • 16 oz vegan chocolate bar or choice

For the toppings (optional):

  • Cacao nibs
  • Peppermint candies, crushed
  • Chopped nuts
  • Hemp seeds
  • Sea salt
  • Sprinkles


1. In a food processor, combine the cookies, dates, coconut oil, and sea salt. Pulse until the ingredients come together to form a sticky, pliable dough. Using your hands, form the mixture into 12 evenly sized balls. Set aside.

2. Meanwhile, melt the vegan chocolate bar for the chocolate coating.

3. Dip the cake pop sticks into the chocolate, then stick the cake pop sticks into the cake balls. (The chocolate helps the sticks to stay in place).  Once each ball has a chocolate-covered stick in it, place it on a plate or cookie sheet covered in parchment paper.

4. Place the cookie sheet in the freezer for 20 minutes.

5. After 20 minutes, you might need to gently reheat the chocolate covering in the microwave. Once the chocolate covering is smooth, pull the cake pops out of the fridge and begin dipping them in the chocolate, allowing any excess chocolate to drip off. You can place the cake pops back on the parchment paper, or push them into a block of foam to keep them upright.

6. Sprinkle any toppings on the cake pops before the chocolate hardens too much. If needed, you can re-dip the cake pops into the chocolate for a thicker coating. 

7. Allow the cake pops to set in the fridge for 20-30 minutes. They are best stored in the fridge until it’s time to serve.

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