Hi everyone! My name is Eliza from MellowMomma.com and I’m super excited to do this guest post for Honeyville!  My blog, Mellow Momma, is focused on creating and sharing healthy recipes, as well as my passion for living a “green” lifestyle. On my site you can find, and print out, a variety of free healthy recipes.  You can also find many other everyday items, such as DIY skincare products and cleaning products, which are safe for the whole family and promote green living.

My biggest focus is creating healthy recipes for the Paleo lifestyle.  If you have ever tried cooking Paleo for your family then you know life is not complete without almond or coconut flour – especially if you love to bake and have treats as much as I do! 
I first discovered Honeyville on my journey to eating Paleo.  I was not only looking for almond flour that had a superior taste, but also one that was affordable and would last me a long time.  Honeyville Blanched Almond Flour lived up to all my expectations and then some! It is simply amazing, delicious and versatile! I also use Honeyville Organic Coconut Flour almost daily.  I couldn’t live without either of these two products. They are definitely staples in my kitchen!

So now that it’s officially fall, and pumpkin recipes are everywhere, I’m excited to jump on that bandwagon and share this delicious pumpkin cake pops recipe with you. These are Paleo friendly and dairy-free, and sure to please everyone! These cake pops are no-bake, and have a rich, sweet taste, similar to cookie dough.  These will be a great and guilt-free treat for your Halloween Party. I hope you enjoy them as much as my family does!
Ingredients:
1/2 cup + 2 Tbsp Honeyville Blanched Almond Flour
1 Tbsp Canned Pumpkin
1/2 Tbsp Pure Maple Syrup
1 Tbsp Coconut Oil
1/2 tsp Cinnamon
Dash of Salt
(Chocolate Sauce):
1 Tbsp Coconut Oil
1/2 Tbsp Maple Syrup
2 Tbsp Organic Cacao Powder
(Pumpkin Icing):
1/2 Tbsp Coconut Butter
1 tsp Almond Milk or Coconut Milk
1/2 tsp Cinnamon
1/2 tsp Maple Syrup
1 tsp Pumpkin
Directions:
Melt coconut oil for the cake pops by microwaving 15-30 seconds in a microwave safe dish.
Add the maple syrup and pumpkin and stir well.
Add the cinnamon and salt and stir.
Add the 1/2 cup of almond flour and stir well. Then add the remaining 2 Tbsp of almond flour and mix until it forms into a ball of dough.
Roll dough into 8 individual balls about one inch big.
Place them on a plate and put them in the freezer for 15 minutes.
While those are freezing, make the chocolate sauce by melting the coconut oil in the microwave for 15-30 seconds.
Add the maple syrup to the melted coconut oil.

Slowly add the cacao powder 1 Tbsp at a time. As you continue to stir, the chocolate sauce will thicken up.

Once 15 minutes has passed, remove the pumpkin cake pops from the freezer and insert the cake pop sticks.

Roll the cake pops in the chocolate and place them in an empty jar to keep them upright and from touching each other. (Note: If you have leftover chocolate sauce, you can spread it on parchment paper and freeze for 5-10 minutes for a chocolate bar.)
Put your cake pops in the fridge until the chocolate has set. About 10-15 minutes.
While you are waiting, make the pumpkin icing if desired. Start by melting the coconut butter in a microwave safe dish for 15-30 seconds.
Add the maple syrup, milk of choice, cinnamon, and pumpkin and stir well.

Spoon into the corner of a resealable bag and cut a very small part of the corner off.
Decorate your pumpkin cake pops as desired and enjoy!
If you are interested in making vanilla and/or chocolate cake pops, you can find the recipe at my blog, Mellow Momma!