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cake pops on a white plate

Healthy-Ish Birthday Cake Pops

These No Bake Birthday Cake Pops taste just like birthday cake, but with a healthy twist! Made with simple ingredients and festive for birthday's but can be enjoyed year-round!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Freezer time 45 minutes
Total Time 1 hour 55 minutes
Servings 14 cake pops
Calories 246kcal


  • 1 cup cashews, unsalted
  • 6 Medjool dates, pitted, chopped
  • 6 Golden Oreo Cookies, crushed*
  • 3/4 cup almond meal
  • 2 Tbsp. creamy almond butter
  • 2 Tbsp. coconut oil, melted, divided
  • 1 tsp. cake batter extract
  • 2 Tbsp. rainbow sprinkles*, plus more for garnishing tops of cake pops
  • pinch of salt, optional
  • 1 1/4 cup white chocolate chips, melted


  • Pour cashews in a medium bowl with lukewarm water, enough to cover them by a half-inch. Allow to soak for at least an hour and then drain. (Soaking cashews makes them easier to process).
  • Add the Golden Oreos to the bowl of a food processor and process until crumbly. Remove crushed Oreos and wipe the food processor clean.
  • Add the cashews and dates to the food processor and process until somewhat of a paste forms together.
  • Then add in the crushed Oreos, almond meal, almond butter, melted coconut oil and cake batter extract. Process until well combined.
  • Add 2 Tbsp. sprinkles and stir to combine.
  • Remove the food processor lid and blade and use a cookie scoop to form into balls. Place balls on a parchment paper lined baking sheet and freeze balls for about 10 minutes. (You will have ~14 balls)
  • In a microwave safe bowl, melt the white chocolate chips and 1 Tbsp. coconut oil in 30 second increments, stirring in between, until the chocolate is melted. This shouldn't take longer than 1-2 minutes.
  • Using a fork, dip each ball into melted white chocolate. Lift ball up out of the chocolate and let the excess chocolate run off. Pro tip: use your other hand and tap the hand holding the fork to tap the chocolate off. Sprinkle each cake pop with more sprinkles before the chocolate hardens. Place balls back on parchment paper. Repeat with remaining cake pops.
  • Freeze again for 10 min then enjoy! Best kept stored in the freezer. (See recipe notes for storage).



  • If you prefer to not use Oreos you can substitute it with 1/2 cup oats or oat flour. 
  • I like to use the tiny rainbow sprinkles that look like rods (aka Jimmies) to stir into the batter, and then garnish with nonpareils.
  • Turn these into actual cake pops by using lollipop sticks or cake pop sticks. 
  • If you notice cracks in your chocolate once you dip the cake pops here's what's happening: The sudden change of temperature is what causes the cracks. Room temperature cake pops and slightly cooled melted chocolate can help prevent these cracks from occurring. 
  • Storage: keep these cake pops stored in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. Allow cake pop for sit on the counter for ~5-10 minutes if enjoying straight from the freezer. I love the texture of these best when they are stored in the freezer!


Serving: 1bite | Calories: 246kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 147mg | Fiber: 2g | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg