Name: Peppermint Mocha Shakeology Cake Pops
Prep time: 15 min
Total time: 15 min
Ingredients: 2 scoops Peppermint Mocha Vegan Shakeology; 4 pitted dates; ¼ cup almond flour (60 ml); ¼ cup unsweetened almond milk (30 g); 6 lollipop sticks (see tip for alternatives); ¼ cup semisweet chocolate chips (30 g); 2 tsp. coconut oil

If you’re looking for a fun, creative way to use your box of Peppermint Mocha Shakeology, then look no further than this easy no-bake cake pops recipe!

All you need is six ingredients and 15 minutes and you’ll have six delicious treats to nibble on.

And don’t worry — if you don’t have cake pop sticks, you can use popsicle sticks, toothpicks, or whole cinnamon sticks for a little extra holiday flavor.

Or just eat them as they are — cake balls are just as delicious!

You can eat these plain or decorate them with finely chopped nuts, graham cracker crumbs, or finely chopped coconut flakes.

(Note: Additional toppings will change the nutrition information.)

Pro tips:

Add festive color by placing finely chopped coconut flakes in a plastic bag with a drop or two of food coloring; massage between your fingertips until the color is evenly distributed.
Make an easy DIY cake pop stand by poking small holes into the lid of a cardboard box.

And don’t miss our other Peppermint Mocha Shakeology recipes:

Peppermint Mocha Shakeology Mini Vegan Cheesecakes
Peppermint Mocha Shakeology Protein Bites
Peppermint Mocha Shakeology Pudding
Peppermint Mocha Shakeology Cannoli Cups

Don’t have Shakeology yet? Talk to your Team Beachbody Coach or get it here.

*Not all Shakeology flavors may be available in your market.

4.3 from 20 votes

Peppermint Mocha Shakeology Cake Pops

Course Dessert

Keyword Shakeology

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 6 1 pop each

Calories 160 kcal

Author Beachbody

Ingredients

2 scoops Peppermint Mocha Vegan Shakeology
4 pitted dates
¼ cup almond flour (60 ml)
¼ cup unsweetened almond milk (30 g)
6 lollipop sticks (see tip for alternatives)
¼ cup semisweet chocolate chips (30 g)
2 tsp. coconut oil

Instructions

Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.
Shape mixture into six equal balls; insert a lollipop 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 (see instruction below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes.
Transfer to an airtight container and refrigerate for up to 24 hours.