Jack-O-Lantern Cake Pops
I’m not afraid to tell you that Halloween is my least favorite holiday. Sure, dressing up is fun, but getting scared just isn’t my thing. The last scary movie I watched was Identity back in 2003–and then I slept with the lights on for a month. These days what disturbs me most about Halloween has less to do with goblins and ghosts and more to do with the ungodly amounts of refined sugar that the kids get.
Finn McMissle and Rapunzel
Even though I don’t like to be scared and I don’t like refined sugar — I’m not a complete Halloween Grinch! The kids and I had a blast making these wholesome Jack-O-Lantern Cake Pops
Lollipop Sticks
1 cup coconut oil, room temperature
2 tablespoons raw honey, room temperature
3 tablespoons Canned Pureed Pumpkin
½ cup mini lily’s chocolate chips (stevia sweetened)
¼ cup Pecan pieces
1¾ cups Walnuts, ground in food processor
¾ cup unsweetened cocoa powder (OR for even moister brownies, melt 2 (5.3 oz) bars Baking Chocolate, 72% cocoa content)
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon sea salt
2 eggs, room temp
1 cup Unsweetened Coconut Milk, room temp *Omit if you want fudge-like brownies, then reduce baking time by 10 minutes*
½ cup raw honey
2 teaspoons vanilla extract
⅓ cup coconut oil, melted
Preheat oven to 350 degrees F. Lightly spray brownie pan with coconut oil.
In a medium bowl mix together the dry ingredients.
In another bowl whisk the eggs, then add coconut milk, and honey (and melted chocolate if using). Add coconut oil and mix until well combined.
Combine the wet and dry ingredients and mix well. Pour into prepared pan.
Bake for 35-40 minutes. Cool well before cutting.
Allow your brownies to cool, then place in the fridge for about 30 minutes. Remove from fridge and shape into small balls. Place on a plate and then put them in the freezer for 20 minutes.
Using an electric mixer, with wire whisk attachment, whip the coconut oil. Add the honey and pumpkin. Whip for another minute, after wiping down the sides of the bowl.
Remove brownie balls from freezer. Insert a lollipop stick into brownie ball, then frost with the pumpkin frosting. Add a face with mini chocolate chips and a stem with a small piece of pecan.
Place cake pops back into the fridge for hardening. It is useful to get a piece of Styrofoam to poke the cake pop sticks into, so that they harden without any flattened sides. If you plan to transport the cake pops or give as gifts then wrap each one with plastic wrap and secure with tape onto the stick.
Calories: 154
Fat: 13g
Carbohydrates: 8g
Sodium: 65mg
Fiber: 2g
Protein: 3g
Sugar: 6g