No-Bake Vegan Cake Pops

Vegan cake pop outside with rainbow sprinkles, with a no-bake cookie dough cake base.

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5 from 7 votes

It's shockingly simple to whip up a batch of these delicious no-bake vegan cake pops! And the filling is surprisingly healthy—but the kids will never know. It tastes just like cookie dough!

Prep Time40

Resting Time1

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: pops

Calories: 136kcal

Author: Michelle Cehn

Equipment

Ingredients

1 cup raw walnuts
1 cup medjool dates pits removed
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup chocolate chips dark chocolate and/or white chocolate, melted
sprinkles vegan, to taste

Instructions

Add the walnuts, dates, vanilla, and salt into the food processor and process until the mixture turns into a big dough ball.
Divide the dough ball into 12 parts and roll each into a sphere ball, place in a container, and freeze for at least 1 hour.
Melt the chocolate in a small ramekin. Push a cake pop stick halfway into a chilled dough ball, dip in melted chocolate to coat, allowing excess chocolate to drip off, and quickly add sprinkles before the chocolate hardens (or allow to harden and then add a chocolate drizzle). Place in cake pop stand.
Once the chocolate has hardened completely, either place cake pops in a container with a lid and store in the freezer, serve at a party in the stand, or individually wrap each cake pop (most cake pop sets come with mini plastic bags to put over the confetti pop and gold twist ties to seal them up.

Video

Notes

Storing Leftovers: You can keep leftover cake pops at room temp in an airtight container for up to five days, as long as they’re coated in chocolate or candy melts.

Freezing Option: If you want them to last longer, pop them in the fridge for one to two weeks or freeze them for up to three months. Just remember, the fridge can sometimes cause a little condensation, so room temp or freezer storage is usually the best bet.

Nutrition