Cake Pop Freezer Fudge (Vegan, Keto, Paleo)

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Looking for a fun, nutritious and delicious snack that will appeal to the kids, too?  How about one that is suitable for your gluten-free, raw vegan, paleo, keto, and nut-free (if ok with coconut) friends and family?!?

Then my homemade CAKE POP FREEZER FUDGE is a must! These no-bake beauties taste amazing and are packed with antioxidants, fibre, healthy fats and protein!  Sign me up!

Further Food Nutritionist Commentary:

Besides fun, cake pop freezer fudge is an ideal treat for keto, paleo or low-carb diet followers! Each serving contains only 5g of carbs and 8g of protein! In addition to the protein, for those of you looking for the high fat/high satiety factor, these pops are a great source of nourishing non-hydrogenated fat.

By Liz Lederman

Cake Pop Freezer Fudge (Vegan, Keto, Paleo)

  • Prep Time: 15-20 minutes
  • Cook Time: n/a
  • Servings: 7-10 pops

Ingredients

1 cup coconut manna (coconut butter)
1 cup sunflower seed butter (no sugar added)
2 tablespoons MCT oil or melted coconut oil
1/2 cup vanilla protein powder
1/4 cup coconut flour
1 to 2 tablespoons beetroot powder
pinch of sea salt
pure stevia or sweetener of choice to taste
optional: cake pop sticks (here we used biodegradable straws) and dark chocolate for inserting

Instructions

  1. Add coconut manna, sunflower seed butter, MCT or coconut oil, protein powder, coconut flour, beetroot powder, and salt to blender container and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed. Sweeten to taste.
  2. Put fudge batter in freezer for 15 minutes, then remove and roll into balls.
  3. Melt a small amount of dark chocolate in a pot over medium-low heat. Dip the tip of one stick into the melted chocolate then insert into ball. The chocolate will harden and help hold the stick in place. Repeat with each ball.
  4. Refreeze in an airtight container until serving.

Cake pop freezer fudge can be stored in an airtight container in the freezer for up to 2 months.

Add coconut manna, sunflower seed butter, MCT or coconut oil, protein powder, coconut flour, beetroot powder, and salt to blender container and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed. Sweeten to taste. Put fudge batter in freezer for 15 minutes, then remove and roll into balls. Melt a small amount of dark chocolate in a pot over medium-low heat. Dip the tip of one stick into the melted chocolate then insert into ball. The chocolate will harden and help hold the stick in place. Repeat with each ball. Refreeze in an airtight container until serving. Cake pop freezer fudge can be stored in an airtight container in the freezer for up to 2 months.

Nutrition Information

Per Serving: Calories: 359; Total Fat: 30 g; Saturated Fat: 17 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 114 mg; Potassium: 14 mg; Carbohydrate: 12 g; Fiber: 7 g; Sugar: 4 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 0%; Iron: 12%; Calcium: 1%

 

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