Pumpkin Spice Cake Pop

by: Dr. Melissa Sell

Makes about 24 Pops

This is a recipe that takes a little bit of extra work but it is a great way to impress your family and friends and especially your kids.  Unhealthy versions of these cake pops are everywhere these days so this is a great way to have a treat without all the unhealthy effects.    Dr. Melissa masterminded this lovely creation.  You can play with the flavors as well.  Raspberry, vanilla, dark chocolate, etc.  Have fun with this one!

Cake
1/2 cup coconut flour
2 tablespoons psyllium husk powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
6 eggs
1 tablespoon cinnamon
1/2 cup xylitol or Swerve (pulverized)
1 teaspoon stevia
1 tablespoon vanilla extract
1/2 cup organic butter or coconut oil (melted)
4 tablespoons organic pumpkin puree
1 teaspoon nutmeg

Frosting
1/2 bar organic cream cheese
1/4 cup xylitol or Swerve (pulverized)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon organic butter (softened)
stevia (to taste)

Chocolate Coating
6 tablespoons organic butter or coconut oil
1/4 cup xylitol or Swerve (pulverized)
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
stevia to taste

Thoroughly combine cake ingredients and bake 12 cupcakes at 350 degrees for 22 minutes.  While cupcakes are cooking, make frosting.  Allow cupcakes to cool and place in a large mixing bowl.  Crumble cupcakes and combine with frosting 1 tablespoon at a time until cake sticks together (not too dry, not too sticky).  Form cake/frosting mixture into small balls (about 3-4 tablespoons).  Place on parchment and cool in the refrigerator for 1-2 hours.  Melt chocolate coating over low and allow to cool down to room temperature.  Remove cake balls from the refrigerator and dip one end of a lollipop stick into chocolate mix and insert into cake ball 3/4 of the way (this is to make sure it sticks).  Spoon chocolate until cake pop is covered then insert stick into craft foam to keep upright and place in the refrigerator to cool.  Enjoy!