White Chocolate Orange Pumpkin Cake Pops – these delicious pumpkin cake pops are infused with orange and paleo white chocolate, then covered in melted dark chocolate for a burst of sweet, rich flavour. These are a perfect fall party treat!Jump to Recipe
Do you have time for a little story? I have one for you guys; it’s about faith. If you just want the recipe that’s okay- simply scroll down. If you have the time, please lend me your eyes ha.
Now, I’m a believer in Jesus and I whole-heartedly believe that He is the reason I can make up recipes like this, with absolutely no real experience in baking – especially paleo baking! The absence of gluten makes it much harder to get the right consistencies to make the perfect baked treat. I do it all by faith; if I have a recipe idea in mind, I go into my kitchen and just lay down my faith to create something delicious.
My initial intent was to make a no bake fudge with white chocolate, orange and pumpkin. Then, when the consistency wasn’t right, I decided on a no bake cake bar. Now, this idea failed faster than you can say “no bake cake bar” – it was just the biggest flop. Too crumbly and then, if I left it out it became so wet and literally melted in between my fingers! So, I left the batter in my fridge for about 2 days, mainly because I just had a feeling – faith – that if I waited on it, the right idea would come to me.
When I came back to it, something in me was re-iterating the fact that coconut flour loves eggs. Bear in mind, I was trying to stay away from my oven but I kept having this urge to add eggs to my batter. Long story short, these White Chocolate Orange Pumpkin Cake Pops appeared. I think I’ve made one of my best paleo treats since I started this diet nearly three years ago!
These paleo cake pops are just divine. The paleo white chocolate, orange and pumpkin flavouring is so moreish, the cake is succulently moist and the crackle of the dark chocolate is teasing! You’ll want to have more than 3 but please remember, they are still treats and should be eaten in moderation. Still, you make this for a party and I bet your guests will want to take a party pack full of them home!
All you need is faith guys, with faith you can literally achieve anything you want to. You need to believe that what has been put on your heart is not something doomed to fail but to be a beautiful success. There is a process to it; it may look like it’s not going to work out but you have to literally hold on and sometimes, if needed, take a step away and come back when your faith is strong again.
I hope I’ve convinced you to try these white chocolate orange pumpkin cake pops – if I haven’t, just have a little faith and try them anyway!
- 1 cup raw cacao butter (105g)
- 1/2 cup raw honey
- 2 tbsp orange juice
- 2 tsp orange zest
- 1/2 cup pumpkin puree (135g)
- 2 tsp vanilla extract
- 1/2 cup coconut oil (melted)
- ¾ cup coconut flour
- 1/4 cup tapioca flour
- 6 small/medium eggs
- 1 tsp baking soda
- ¼ tsp pink Himalayan salt
- 200 g dark chocolate (at least 70% cocoa)
Using the double boiler method*, melt your cacao butter till completely liquid.
Take off the heat, add in your honey, orange juice & zest, pumpkin, vanilla and coconut oil. Mix till fully incorporated.
Add in your coconut flour, tapioca flour, eggs, baking soda and salt. Mix in till completely incorporated.
As your batter will be quite wet, transfer to your fridge for 10-15 mins, just until it’s a bit firmer.
Preheat oven to 175C/350F.
Once done, take out the cake pops to cool on a cooling rack.
Use the same double boiler method to melt your dark chocolate. Once the cake pops are cooled, dip in your dark chocolate and place in the fridge for 10-15 mins till chocolate is completely hardened.
Serve and enjoy!
*Fill a pot with about a cup of water. Bring to a boil and place a heat safe bowl over it (something that can fit), then lower down to a simmer. This is an easy way to melt your chocolate!
I added in conversions where I thought necessary, however, if you need more you can visit http://www.metric-conversions.org/
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