Dairy Free, Gluten Free, Sugar Free Cake Pops

Cake pops are a fun dessert option but most store bought varieties are high in processed sugars, animals fats, gluten and other ingredients that can cause allergies and inflammation in the body.

This more natural and wholesome recipe combines plant protein with natural fructose and real chocolate to make an easy and delicious alternative to more mainstream options.

Covered in puffed quinoa rather than sugary sprinkles, these cake pops provide the body with a complete protein that balances sugar levels, is high in fibre, a good source of vitamins and minerals and offers anti-inflammatory and anti-viral support.

Makes Six Cake Pops


Cake Balls

  • 1 tsp vanilla extract
  • 2 tbsp almond butter
  • 2 tbsp cacao powder
  • 5 pitted medjool dates


  • ¼ tsp Himalayan salt
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 4 tbsp cacao butter
  • 1 cup quinoa puffs


In a mini blender or food processor, combine the dates, cacao powder, vanilla extract and almond butter for the cake balls. Once combined, separate into six and roll into balls.

Set aside and spread out the quinoa puffs on a plate.

In a saucepan over low heat, whisk together the cacao powder, maple syrup, cacao butter and salt for the chocolate. As soon the ingredients have melted and combined, remove from the heat.

Dip the tip of a cake pop stick into the chocolate and push it as far as possible into a cake ball without it coming out the other side. Roll the ball in chocolate and then coat completely in quinoa puffs, resting the cake pop lightly on the plate. Repeat for all six balls.

Once complete, refrigerate for one hour to set.