Details

††WELCOME25 promo code valid towards select BODi digital subscriptions (initial term only) in the U.S., U.K. and Canada only, promo code must be entered at checkout. Cannot be applied to kits and bundles that include a digital subscription. Codes are not transferable (unless otherwise indicated by BODi) and have no cash or other monetary value. Codes may not be combined with any other promotion, offer, discount, etc. unless otherwise indicated, and cannot be applied to previously placed orders. The code cannot be redeemed for cash or cash equivalents. BODi reserves the right to end or modify this promotion or these terms at any time for any reason without notice.

Shop BODi

Snickerdoodle Cake Pops

| BY:
Snickerdoodle Cake Pops

These darling Snickerdoodle Shakology cake pops are the perfect superfood dessert — just the right size to pop in your mouth.

They come together in no time and they’re a great snack, dessert, or “just because I want one” treat.

Each cake pop is a bite of ravishingly rich vanilla cake with hints of cinnamon, nutmeg, ginger, and covered with chocolate.

Pro tip: 

  • If you don’t have lollipop or cake pop sticks, you can use popsicle sticks, toothpicks, or whole cinnamon sticks. Or, make cake balls — no sticks required.
  • Make an easy, DIY cake pop stand by poking small holes into the lid of a small cardboard box.

Get even more Snickerdoodle Shakeology recipes here!

4.75 from 4 votes
Print

Snickerdoodle Cake Pops

Course Dessert, Snack
Keyword Snickerdoodle Shakeology
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Servings 6 servings, 1 pop each
Calories 156 kcal

Ingredients

  • 2 scoops Snickerdoodle Shakeology
  • 4 pitted dates
  • ¼ cup / 30 g almond flour
  • ¼ cup / 60 ml unsweetened almond milk
  • ½ tsp. ground cinnamon
  • 6 lollipop sticks (see tip for alternatives)
  • ¼ cup / 40 g semisweet (or dark) chocolate chips
  • 2 tsp. extra-virgin coconut oil

Instructions

  1. Combine Shakeology, dates, almond flour, almond milk, and cinnamon in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.  

  2. Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside. 

  3. Add chocolate chips and oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more, if needed.

  4. Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see tips below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes.   

  5. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. 

Recipe Notes

Gluten-Free (GF), No Dairy (ND), Quick ’n’ Easy (QE), Vegan (V), Vegetarian (VG) 

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

* Total Sugar 12 g, Added Sugar 5 g

Container Equivalents (Regular)
1 Yellow
2 tsp.

Container Equivalents (Vegan)
1 Yellow B
2 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.