Bliss Ball Pops (better than cake pops)

bliss ball pops
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Munchkin loves Starbucks (actually, she loves it more than I do) and always asks to go in there whenever we pass one. The biggest allure is their cake pops, but it doesn’t stop there. She needs something to drink and wants a sandwich, too. And I’m not okay with dropping 10 dollars every time we go there. I promised my kids that I’d make them cake pops at home, and it was time to deliver the promise.

These little treats aren’t exactly cake pops- they are bliss balls (or energy balls) with a lollipop stick and cocoa coating. But no need to worry – they are delicious! Munchkin said they were better than Starbucks cake pops. (yay!)

bliss ball pop close up

These bliss ball pops are great for an after-school snack as they are very filling. To be honest, making these pops into smaller sizes wouldn’t be a bad idea if you want a lighter snack.

Watch this video to see how I made these bliss ball pops.

But what about those yummy Starbucks sandwiches?
Check out this Freezer-friendly Sheet Pan Eggs recipe. Munchkin claims that it tastes exactly like the Starbucks ones.

5 from 3 votes

Bliss Ball Pops

If you love cake pops, try these Bliss Ball Pops for a change.

Course Snack
Cuisine American
Prep Time 25 minutes
Servings 12 bliss ball pops
Author whiteblankspace


  • 1 cup 100 g rolled oats
  • 1 cup 140 g raw cashews
  • 12 pitted Medjool dates
  • 1/4 tsp salt
  • 3/4 cup coconut oil melted
  • 1/2 cup cocoa powder
  • 3 tbsp maple syrup


  1. In a dry skillet, toast the oats over medium-high heat until golden brown.
  2. In a food processor, add toasted oats, cashews, dates, and salt. Process until the mixture resembles coarse sand. Add 1/4 cup of coconut oil and run the machine to mix. The resulting mixture should bind when pressed.
  3. Scoop 2 tbsp of mixture into your hands, press firmly to bind and roll into a ball. Place the bliss ball on a tray and repeat with the rest of the mixture. Insert a lollipop stick into each bliss ball.
  4. Place the tray in the freezer for an hour for the bliss balls to firm up.
  5. In a small bowl, mix 1/2 cup melted coconut oil, cocoa powder, and maple syrup. Dip a pop into the cocoa mixture. Wait a minute for the coating to set, then place it back on the tray. Repeat with the rest of the pops. If desired, you can double-coat the pops.
  6. For storing, place the bliss balls in an air-tight container. (I like to wrap each pop with parchment paper squares.) Refrigerate for up to two weeks.

9 Responses

  1. 5 stars
    Hi, I want to make this for my kids nut-free school! What can I substitute for the almonds, or is it okay just to omit?
    Thanks for the great recipe!

    1. You can use pepita seeds (pumpkin seeds) instead of nuts. It might not be as creamy though, but would still work out well.

      1. 5 stars
        Great thank you for your reply! I was just going to omit them altogether but glad I asked! Thanks again!

  2. 5 stars
    Sorry me again,
    One of the children is allergic to coconut. Could I use sunflower oil instead? Or something else. Kind regards

    1. Hi sunflower oil stays as liquid at room temperature while coconut oil solidifies. That was the main reason why I used coconut oil. You can use melted dark chocolate as the coating.

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