Chocolate Orange Cake Pops Recipe

Cake Pop

There is such a thing as a HEALTHY cake pop option!

By: Jennifer M. S. Robertson

When the phenomenon known as “cake pops” first broke on the scene, I, like any other mother and lover of all things sweet, thought they were an ingenious idea. Unfortunately, a quick internet search for recipes revealed their dirty little secret – these balls of chocolaty goodness were nothing more than spheres of artificial coloring and flavours, refined white sugar, and bleached flour. Why anyone would purposely want to feed this to their young children was beyond me. I admit that I did in fact taste-test a version at a popular coffee shop in town just to get an idea for the flavour and texture, but even that one indulgence left me with a stomach ache for hours! Soon after, I embarked upon a mission to make a healthier (or at least a little less toxic) pop, which is also free of dairy, gluten and soy, making it allergen friendly for any kid on the block, and delicious enough to be enjoyed by mom and dad, as well!

CHOCOLATE ORANGE CAKE POPS: (Makes approx. 12 pops)

Cake Ingredients

  • 1 ½ cup cashew flour (preferred) or other nut flour
  • 1 ½ cup raw cacao powder or conventional cocoa powder
  • Scrapings from 1 vanilla bean or ½ tsp. alcohol-free vanilla extract
  • ¼ tsp sea salt or Himalayan salt
  • ½ cup maple syrup or other liquid sweetener
  • ½ tsp orange extract (alcohol-free) or 1 tbs grated orange zest
  • Pop sticks (optional)


Mix the first four ingredients by hand in a bowl or in a food processor. Add the maple syrup and orange and mix thoroughly. Form into balls approximately 1 ½” in diameter and push pop sticks through until well-anchored. If you have a food dehydrator, dehydrate at 105⁰F/40⁰C for 24 hours or until firm. Chill completely in refrigerator.

Chocolate Coating Ingredients

  • ¼ cup raw liquid sweetener (coconut palm syrup, agave nectar, honey)
  • ¼ cup cold-pressed coconut oil
  • ¼ cup raw cacao powder or conventional cocoa powder
  • Pinch sea salt or Himalayan salt
  • Pinch vanilla bean scrapings or ¼ tsp alcohol-free vanilla extract


Whisk all ingredients together by hand or in a blender until completely smooth. Take chilled cake pops and dip into chocolate coating mixture, tap to remove excess, and place on a plate or upright by their sticks (if using) in a styrofoam base to dry. Keep refrigerated, as coating will harden at cool temperatures. Pops may be double-dipped to achieve a thicker chocolate shell.

Garnish Ingredients (optional)

  • 1 orange
  • 2 tbs maple syrup or coconut palm syrup


Zest the orange in long, thin strips. Place zest in a bowl and toss with maple syrup to coat. Grab approximately 1 tbs portions of orange zest at a time and arrange in little individual ‘piles’ on a non-stick sheet and dehydrate at 105⁰F/40⁰C for approximately 12 hours or until zest is slightly dried and pliable. Alternatively, dry in the oven on a low setting. To assemble chocolate orange cake pops, gently place orange zest ‘nests’ on top of pops and serve. Zest may be eaten as-is, or removed before enjoying the cake pops.

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