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Cake pops with bright colored sprinkles in a glass jar on a baking sheet.
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5 from 3 votes

No Bake Cake Pops

Delicious and easy, these no bake cake balls are soft on the inside with a crunchy white chocolate outer shell! Made healthier by using allergy-friendly ingredients.
Prep Time15 minutes
Cooling Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Low Salt
Servings: 15 balls
Calories: 165kcal
Author: Alicia

Ingredients

  • ¾ cup oat flour
  • cup sunflower seed butter
  • cup unsweetened applesauce
  • 2 teaspoons sugar
  • 1 teaspoon flaxseed meal
  • 10 oz white chocolate chips
  • pinch of salt
  • ¼ cup colored sprinkles

Instructions

  • Combine all the ingredients in a bowl except white chocolate and sprinkles. Stir with a spatula till well-combined. Use a 1 inch cookie scoop to scoop the dough and form into round balls with your hands. If using sticks, insert the sticks now if you have room in your freezer. Freeze for 1 hour.
  • To melt chocolate with a double boiler - place a heat-safe bowl over a pot of simmering (not boiling) water - maintain the heat between low to medium to keep the water from boiling. Place the white chocolate pieces or bars in the bowl and stir consistently till the pieces have melted and are smooth. Remove from heat immediately.
  • To melt chocolate in the microwave - place white chocolate pieces in a microwave-safe bowl and heat in 20-30 second increments until just starting to melt. Stir after each increment until fully melted and smooth.
  • If inserting the sticks after freezing, you will need to wait 15-20 minutes for the balls to soften enough to insert. Then coat a cake pop stick tip with melted white chocolate and place into the ball. Dip the balls into the melted chocolate, top with sprinkles, and poke a hole into a sturdy cardboard box or use a cake pop stand to allow the chocolate to harden.
  • If not using a cake pop stick, use two spoons to coat the balls into the chocolate, then top with sprinkles. Place on parchment paper to harden. If you have space in the refrigerator, it will speed the process.
  • Serve cool or store in the freezer for up to 6 months, allowing them to sit at room temperature for at least 15 minutes before eating so they can soften.

Notes

  • This recipe makes between 15-20 cake pops. 
  • Add optional 1 teaspoon of non-alcoholic vanilla extract for a boost of flavor!
  • For better flavor, texture, and ingredients, use white chocolate. If you need a coating that's easier to work with and hardens quickly, use candy melts
  • For a birthday cake cake pops, stir in 1 tablespoon of sprinkles directly into the dough when mixing. 
  • White chocolate will seize up if water comes into contact with it, so be careful to not let the water boil over if using a double boiler method. 
  • These are best stored in the fridge till you're ready to serve. 
  • If wanting to make these into cake balls, use two spoons to dip the ball into the white chocolate and place on parchment paper to harden. 

Nutrition

Calories: 165kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 1mg