I remember the first time I ever ate a cake pop. It was at Starbucks, and I got the birthday cake pop. I remember thinking it was the coolest thing ever. Cake, in lollipop form. How exciting! It’s now been years since i’ve had a Starbucks cake pop, and i’m pretty glad it’s been that long. I just googled the ingredient list (good old google know’s everything) and i’m a little horrified that so much crap can go into something so teeny.
Starbucks Birthday cake pop ingredients:
cake (sugar, unbleached wheat flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid], soybean oil, egg whites [egg whites, guar gum, triethyl citrate], powdered sugar [sugar, cornstarch], eggs, palm oil, butter [pasteurized cream {milk}, natural flavors, modified food starch, nonfat milk powder [nonfat milk solids, whey solids], corn syrup, invert sugar, baking powder [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate], salt, vanilla extract [water, ethyl alcohol, sugar, vanilla bean extract], natural flavor [glycerin, organic compatible alcohol, water, natural flavors], gum blend [xanthan gum, guar gum], emulsifier [mono- and diglycerides, polysorbate 60, citric acid, bht antioxidant], natural flavor [maltodextrin, natural flavor, colored with annatto and turmeric], palm oil [soy lecithin], annatto extract [color], vegetable juice [color]), coating (white coating [sugar, palm kernel and palm oils, whey powder, nonfat milk powder, soy lecithin {emulsifier}, natural flavor, vanilla flavor], palm oil [soy lecithin], annatto extract [color], vegetable juice [color]), candies (sugar, corn starch, confectioner’s glaze, carnauba wax). contains: egg, milk, soy, wheat. manufactured on shared equipment processing peanuts and tree nuts
Wow. I don’t really think I need to say anything more about that.
So needless to say there’s a whole lot of crap, in Starbucks cake pops. But never fear, you can still have your cake and eat it too (pun intended). Well not cake exactly, because these are actually cookie dough cake pops, but you get where i’m going with this. I’ll try my hand at vegan gluten free cake pops sometime in the near future, but until then these will definitely do the trick!
The best thing about these cookie dough cake pops, is they have as little as 8 ingredients, all of which you can pronounce, all of which were made in nature. How exciting?! The other best thing, is that my husband – who for some reason doesn’t like cookie dough – actually really liked them! I think that’s a win. I’m also proud to say that I did NOT eat them all, and that I shared most of them with my second family at the Ashtanga Yoga Centre of Toronto!
So here’s the down low
You can actually make these cookie dough pops two ways. Straight up chocolate chip cookie dough, or double chocolate chip cookie dough. You could also make both in one batch (see recipe for details)! You can also make the chocolate coating two ways. One is just simple, melted dark chocolate chips (make sure they’re vegan first)! The second is a simple recipe created by Meghan Telpner using a similar one to her chocolate crackle recipe! I will say that this is definitely the more challenging of the two options, and I would just melt the chocolate chips. But whatever you choose will be equally delicious!
Take a look, try them out, and leave me a message to let me know what you think!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
cake pops
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- 3/4 cup melted chocolate chips
- 1/4 cup coconut oil
- 1/4 cup cacao butter
- 1/2 cup raw cacao powder
Ingredients
Chocolate Coating Option 1
Chocolate Coating option 2
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- Mix brown rice flour, chickpea flour and coconut sugar in a large bowl. Whisk them together. If you want to make the entire batch double chocolate chip, add in the 3 tbsp of cacao powder. If not, omit this ingredient. Note: You can also make half the batch double chocolate as I did. See later instructions for details
- Once your chia egg has set, add in the maple syrup, vanilla extract, and coconut oil. Mix thoroughly and fold in the chocolate chips. I found that using my hands to mix things together toward the end was helpful in creating a nice texture.
- Make your cookie dough into approximately 1 tbsp balls. Roll them, and place them on a lined baking sheet. Insert popsicle sticks, or lollipop sticks in the middle and place in the freezer. If you have a styrofoam block you can place the cake pops upright so as the keep a more circular shape.
- Let them set in the freezer for approximately 20 minutes, or until they are firm.
- Create a double boiler by placing a bowl on top of a pot of hot or boiling water. Place the chocolate chips in the bowl, and stir until completely melted.
- Take your set cookie dough pops, and turn them around in the coating until the entire surface of them is covered.
- Place them back in the freezer and allow them to set for another 15-20 minutes.
- Create a double boiler by placing a bowl on top of a pot of hot of boiling water.
- Add all ingredients to the bowl and let melt together to create homemade chocolate!
- I would give the chocolate a few minutes to cool off if this is the option you're going for. It is a much thinner chocolate, so it make take several rounds of dipping the pops for them to become completely covered. I dipped my cake pops in the coating, placed back in the freezer, and did about 3-4 rounds which each cake pop, letting them set a bit in between each time. This was absolutely the more challenging method, but in the end yielded a delicious result so I leave it up to you!
- After they have set, serve and enjoy!!
I do not even know how I ended up here, but I thought this post was good. I do not know who you are but definitely you are going to a famous blogger if you are not already 😉 Cheers!