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.