Want to make something quick but at the same time healthy and beautiful for a party (or for yourself)? These vegan chocolate cake pops are the hit – they’re completely wholesome, gluten-free and the recipe asks only for 4 ingredients!

4-Ingredient Chocolate Cake Pops [Vegan, Gluten-Free]





  • 1 cup almonds
  • 1 heaping cup dried dates
  • 1 bar vegan dark chocolate (at least 70% cocoa)
  • 1 tablespoon of crushed, freeze-dried raspberries (or any other sour berries)
  • 12 wooden lollypop sticks


  1. In a blender add almonds and blend until the nuts are finely crushed, almost flour consistency.
  2. Add dates and blend until you get a sticky dough that can be easily formed.
  3. Using your hands, take approximately 1 tablespoon of dough and form a ball. Repeat until you’ve used up all the dough.
  4. Melt the chocolate – in a saucepan, bring about 2 centimeters of water to a simmer. Set a heatproof bowl with the chocolate on the top of the saucepan (make sure the chocolate doesn’t come into contact with water!). Stir chocolate occasionally as it melts.
  5. Drip the tip of the lollipop stick into the melted chocolate and gently push it into the almond-date ball. Then carefully drip the ball into the chocolate until it’s fully coated (use a spoon for help!). The chocolate layer shouldn’t be too thick, otherwise, you’ll lose lots of chocolate as it will drip down from the cake pop. Sprinkle the freeze-dried berries on top of the cake pop.
  6. Find a place where you can secure them as the cake pops firm up and dry. If you have a cake pop stand – great! But if you’re like me and don’t own one, you can use an apple (see a photo above), a glass, or any other creative solution.
  7. It’ll take about 30 minutes for cake pops to dry fully. When they’re done, take a bite and enjoy!