These Vegan Rainbow Cake Pops are delicious gluten free healthy treats for kids and adults alike that can be made in a rainbow of colours and decorated with little sprinkles and candies!
If you’re like me, you love food with colour. Nature has given us such an amazing range of beautiful natural colours, and each one of them signifies better nutrition. When I plan a meal, my goal is generally to try to load in as many different colours on my plate as possible, and the same definitely goes for dessert. These vegan rainbow cake pops are a healthy, gluten free treat that has no added sugar yet are LOADED with fruity sweetness. They’re also a great source of fibre, protein and healthy fats to keep you satisfied longer.
How to Make These Vegan Rainbow Cake Pops
So cake pops are trendy, and I say for good reason. EVERYTHING tastes better on a stick. To make the filling on these babies, I process together some freeze dried fruit, coconut, almond flour, cashew butter, coconut oil and dates until smooth then roll them into balls with a lollipop stick inserted into the middle.
To make a rainbow of your cake pops, you simply just switch up the freeze dried fruit that you use. I’m a huge fan of freeze dried fruit in general because it’s significantly lower in calories and sugar than regular dried fruit, and has this really yummy satisfying crispy texture.
I like mango for yellow, raspberry for pink, blueberry for purple, and I use banana with a little matcha for green. See what kinds of freeze dried fruits you can find and then play with the colour from there! The more fruity flavours you find, the more colours you can make of these vegan rainbow cake pops.
Next, I give them a good dip in some high quality dairy free dark chocolate. You can definitely use milk or white chocolate too if you don’t want or need these to be vegan or dairy free. If your balls are nice and chilled, the chocolate should harden almost instantaneously so now is the time to (quickly!) sprinkle the cake pops with sprinkles or any other little fun candies. These vegan rainbow cake pops are a great after-school treat for the kiddos and a fun project that you can get them involved in, as well.
So lovelies, now tell me, what would be your favourite flavour of these vegan rainbow cake pops?
What freeze dried fruit have you found in stores that you could use to make these?
Leave me a comment below with your thoughts!
Vegan Rainbow Cake Pops
- 100 grams vegan dark chocolate minced
- Lollipop sticks
- Colourful sprinkles or candies
- To a food processor, puree the freeze dried fruit, coconut, almond flour, cashew butter, dates and oil (plus matcha for green only) until smooth. Roll into balls and place on a baking sheet lined with a silpat. Insert the lollipop stick and refrigerate for 30 minutes.
- Melt the chocolate in a double boiler or in the microwave in 30 second increments until smooth.
- Dip the cake pops into the chocolate and sprinkle with candies or sprinkles. Allow to set in the fridge or enjoy immediately. These can also be stored in the freezer for a quick healthy treat.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.