Mini Cocoa Cheesecake Pops

November 8th, 2011 at 1:01 pm
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I went back and forth on whether or not I should put the word “cheesecake” in the title of this recipe. After all, these little bites are completely dairy-free and therefore cheese-less, but you’d never know it from their rich flavor and smooth texture.

Are they a spitting image of chocolate cheesecake? Nah, probably not. But they certainly are a tasty spin-off that gives a noble nod to the beloved dairy-rich dessert we all love…or used to love, in my case. With a simple ingredient list of heart-healthy almonds, antioxidant-rich cocoa powder, high-fiber coconut flour, pumpkin puree, a few spices, and some natural sweeteners, these treats far outshine traditional cheesecake in the nutrition department.

Put them out for dairy-loving guests at your next party or family gathering and I’m guessing they’d have no clue that these are not only dairy-free, but also gluten-free and refined sugar-free.

So you can smile and nod. “Yes. Cheesecake pops they are indeed!” Not a speck of cheese or refined sugar in sight, and packed with good-for-you stuff. But as your guests politely argue over who gets the last pop, no one needs to hear the wordy explanation of just how nutritious they really are.

It’ll be our little secret.

Mini Cocoa Cheesecake Pops

Makes 12

¾ cup blanched slivered almonds

¼ cup unsweetened cocoa powder

2 tablespoons coconut flour

1 teaspoon ground cinnamon

¼ teaspoon sea salt

¼ cup plus 2 tablespoons canned pumpkin puree

2 tablespoons coconut sugar

12 – 15 drops liquid stevia

Chopped pecans, for rolling

12 lollipop sticks

 

In a food processor fitted with the steel blade, grind the almonds, cocoa powder, coconut flour, cinnamon, and salt until fine, about 1 minute. Add the pumpkin and pulse to combine. Add the coconut sugar and stevia and process until the mixture forms a dough.

Roll the dough into small balls (1 – 1 ½ inches in diameter). Roll each ball in chopped pecans, pressing them in gently to adhere. Insert a lollipop stick into each ball.

Serve right away, or store the pops in an airtight container in the refrigerator until ready to enjoy.

Craving more indulgent but still good-for-you recipes? Check out Slightly Indulgent Tuesday!

Comments

  1. Oh my! These are so cute, of course the guests will be fighting over the last one!

  2. These look so fantastic! And what a fun treat for kids.

    Be Well,
    –Amber

  3. These look seriously yummy! I could probably eat a significant quantity of those without any problem :)

  4. How inspiring! I could enjoy these immensely — guilt-free!

  5. YUM!! Definitely going to be making these! They will be bookmarked immediately :)

  6. Now I know how to entertain my 4 year old tomorrow-make these delicious treats!

  7. Wow! These look delicious! I love how you made them dairy free :)

  8. Oh my! These seriously look amazing. What a perfect holiday treat or gift this year! I am pinning this into my Holiday collection on pinterest!! ;)

  9. You had me at cheesecake. Now I get to have my cheesecake and eat it too. I do miss it so. I need some slivered almonds and lollipop sticks.

  10. Yes, please. Make a LOT for all your fans. Pack in dry ice and mail them out. Your blog numbers will grow exponentially, let me tell you! YUMMMMM!

    Shirley

  11. Thanks for all the great comments!

    Shirley – your comment made me laugh out loud! That would be so much fun. If only there were more hours in a day… :)

  12. You are going pop crazy lately girl! I need to get on that craze. I love how nuts do give that rich cheesecake-like texture.

  13. oh, this looks heavenly! what other flavors have you been working with? i was thinking doing a carrot cake sort of thing, with grated carrot, peanut butter, dates, and… something. :)

    also, do you happen to have a chocolate truffles recipes that’s good for diabetics?

  14. Any ideas what I could substitute for the coconut sugar? I’d love to make these but don’t have that ingredient in my pantry.

    • DJ – If you can eat cane sugar, you could swap in an equal amount of brown sugar or raw cane sugar/evaporated cane juice/sucanat. You could try using a liquid sweetener, like honey or agave nectar. But in that case the mixture will be more sticky so you’ll need to add a bit more coconut flour to absorb the moisture.

  15. Do you think it would work using blanched almond flour instead of the slivered blanched almonds since you process them anywY?

  16. Laurel: Yes, I think that would work. Start with 3/4 cup almond flour. If they seem too moist to roll, you can always add more. Enjoy! :)

  17. Yum! My 5 year old said that they tasted like fudge! :)

    I did not have liquid stevia on hand, so I added a little bit of the powdered (one individual package) and 3 tsp of coconut milk, and I think they turned out okay – definitely moist enough.

    Thank you for sharing your recipes!

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.