Most days, I drink my shake and that’s how I get my daily dose of superfoods. But if you’re looking for a fun way to enjoy the flavors of the season… how amazing do these No-Bake Pumpkin Spice Cake Pops look?!

Ingredients

2 scoops Pumpkin Spice Plant-Based Vegan Shakeology
4 large Medjool dates, pitted
¼ cup almond flour
¼ cup unsweetened almond milk
6 lollipop sticks, popsicle sticks, or toothpicks
¼ cup semisweet chocolate chips
2 tsp coconut oil

Instructions

Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover and pulse until fine crumbs form, scraping down sides as needed.
Shape mixture into six equal balls; insert a stick into the center of each, pressing the ball firmly around the stick. Set aside.
Add chocolate chips and coconut oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.
Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (you can easily make this by poking holes in the bottom of a kleenex box) or arrange on a plate lined with parchment paper. Refrigerate until chocolate hardens, about 15 minutes.
Transfer to an airtight container + refrigerate for up to 24 hours.

1 serving = 1 cake pop
Portion Fix Containers: 1 Yellow, 3 tsp.
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track!