Wheat Belly's Mini Cocoa Cheesecake Pops

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 76.7
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.7 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Wheat Belly's Mini Cocoa Cheesecake Pops calories by ingredient
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from Dr. William Davis' Wheat Belly Blog from Dr. William Davis' Wheat Belly Blog
Number of Servings: 12


    ¾ cup blanched slivered almonds
    ¼ cup unsweetened cocoa powder
    2 Tbsp coconut flour
    1 tsp ground cinnamon
    ¼ cup plus 2 Tbsp canned pumpkin puree
    20-30 drops liquid stevia or to taste
    Chopped pecans, for rolling
    12 lollipop sticks¼ tsp sea salt


Instead of lollipop sticks use small candy cups (like muffin liners)


In a food processor fitted with the steel blade, grind the almonds, cocoa powder, coconut flour, cinnamon, and salt until fine, about 1 minute. Add the pumpkin and pulse to combine. Add the stevia and process until the mixture forms a dough. Roll the dough into small balls (1 – 1 ½ inches in diameter). Roll each ball in chopped pecans, pressing them in gently to adhere. Insert a lollipop stick into each ball. Serve right away, or store the pops in an airtight container in the refrigerator until ready to enjoy.

Serving Size: 1 ball

Number of Servings: 12

Recipe submitted by SparkPeople user EILISH99.

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