No Bake Chocolate Cake Pop Recipes

NO-BAKE CHOCOLATE COOKIE POPS

Steps:

• Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
• Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
• Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.

NO-BAKE CAKE POPS

Steps:

• In a food processor or blender, pulse 12 rolls until a fine consistency.
• Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
• Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
• Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.

NO BAKE CHOCOLATE CAKE POP RECIPE

Steps:

• Use a food processor to turn your 1 ½ package of chocolate graham cracker into crumbs. If you do not have a food processor you can place your graham crackers into a zip lock bag and crush the graham crackers into crumbs.
• In a large bowl, add all the chocolate graham cracker crumbs and 3 tablespoons of sugar together. Mix well.
• Add one package of 6oz cream cheese to your graham cracker and sugar mixture. Using your hands or a hand mixer, mix ingredients together until everything is combined and smooth. It should look like chocolate dough.
• Scoop out 2 tablespoons of dough and roll it into a ball using your hands. This should make 2" diameter cake pops. Insert a cake pop stick to each dough.
• Heat up your chocolate in the microwave for about 1 minute. Stir the melted chocolate until chocolate is smooth. Add food coloring to get your desired color if you're using white chocolate chips. I found blue chocolate chips at the grocery store, so I did not have to add food coloring to my chocolate. If you're using milk chocolate chips or dark chocolate chips, you should not add food coloring.
• Pickup your dough by picking up the stick end of the cake pop and dip the dough into your chocolate. Make sure the dough is fully covered in chocolate. Place your chocolate covered cake pop onto a lined baking pan.
• Add decorations to your cake pop, such as sprinkles. Allow the cake pop to rest at room temperature for 20 minutes before serving to ensure that the chocolate coating is fully set, or you can put your cake pops in the fridge for 10 minutes to quickly harden the chocolate.