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No-Bake Chocolate-Frosted Brownie Cake Pops [Vegan, Gluten-Free]

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This recipe offers two ways of making these chocolate-frosted brownie pops: cakey or fudgy. These are so rich and decadent that you'd never guess that the brownie batter is actually made of walnuts and dates. Gift these bite-sized treats to your favorite person or keep them all to yourself.

No-Bake Chocolate-Frosted Brownie Cake Pops [Vegan, Gluten-Free]

This Recipe is :



For the Brownies:

  • 2 cups walnuts, soaked
  • 1 cup dates, soft-dried and pitted
  • 1/4 cup cacao powder
  • 1/4 teaspoon fleur de sel (or any salt you prefer)
  • 1/2 teaspoon vanilla extract
  • 0-2 tablespoons coconut oil (0 tablespoons for cakey, up to 2 teaspoons for super soft ooey-gooey)
  • 1 teaspoon lacuma (optional)

For the Chocolate Frosting:

  • 1/2 cup coconut oil, measured in liquid form
  • 1/2 cup cacao powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut nectar
  • 1 teaspoon lacuma (optional)
  • 1 teaspoon of fleur de sel
  • 1 teaspoon salt, unless you are using salt as a topping

For the Optional Strawberry Flavor:

  • 1/2 cup strawberries

Toppings and Other:

  • Himalayan or sea salt
  • Goji berries
  • Coconut flakes
  • Lollipop sticks


To Make the Brownies:

  1. Put all of the ingredients in a high-speed blender and blend until smooth. If you are using a food processor, use the full 2 tablespoons of coconut oil to make it more smooth. If you want the strawberry flavor, add the strawberries in this step.
  2. Shape into round balls and put in the refrigerator while you make the frosting.

To Make the Chocolate Frosting:

  1. In a narrow container, add all the ingredients and stir until smooth.

To Assemble:

  1. Prepare parchment paper on a plate or cookie sheet
  2. Put a stick in each of brownie balls and dip into the chocolate. Let the chocolate drip off before you set the cake pop down.
  3. Refrigerate for 3 minutes, or until the chocolate is tacky. Re-dip and repeat until desired frosting thickness.
  4. Take the cake pops out and roll in sprinkle toppings on each pop.
  5. Put back in the refrigerator and leave until you are ready to eat.





Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.



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25 comments on “No-Bake Chocolate-Frosted Brownie Cake Pops [Vegan, Gluten-Free]”

Click to add comment
Alli Schlickman
2 Years Ago

Brandon Rogers

George Kennedy-Stone
2 Years Ago


Herbi Vert Di
2 Years Ago

Rafaele Lacroix-bettez

Nikolina Calic
2 Years Ago

Anita Calic

Alana Kane
2 Years Ago

Chocolate balls G-Free Laura

Dominique Poli
2 Years Ago

How long should you soak the walnuts, and do you use lemon juice in the soaking liquid ? Are we trying to soften the walnuts or reduce the phytic acid ? Also are they fresh, dried, or freeze dried strawberries ? I assume that each will change the recipe in different ways. Hope someone can answer these questions - my kids will LOVE these !

Fiona Biziorek
2 Years Ago

Belinda Cooper

Fiona Biziorek
2 Years Ago

Belinda Cooper

Marisa Abrego
2 Years Ago


Marisa Abrego
2 Years Ago



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