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Snickerdoodle Pop 'Ems

Each pop 'em has a hard chocolatey exterior with a thick interior that’s laced with crunchy holiday sprinkles and a hint of cinnamon. We won't blame you if you decide to pop a second or third one in your mouth- they're that delicious!
Prep Time30 mins
Total Time30 mins
Keyword: gluten free, no bake, Paleo, vegan
Servings: 9 pop 'ems


  • ½ cup macadamia nut butter
  • 2 tablespoons coconut shreds
  • 2 tablespoons coconut flour
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 tablespoon + 1 teaspoon maple syrup
  • 1 teaspoon holiday sprinkles
  • 1 bar Evolved Chocolate Cashew Milk bar melted


  • In a medium bowl, place the macadamia nut butter, coconut shreds, coconut flour, salt, cinnamon and maple syrup. Mix together until well combined,
  • Add in the sprinkles and mix again.
  • Scoop out 1 tablespoon of mixture and roll into balls. If there’s any mixture leftover just spread evenly between the balls and reroll. Place in freezer for 15 minutes.
  • Remove from freezer and dip into melted chocolate. Let the chocolate harden. Feel free to drizzle some more chocolate on top and decorate with sprinkles or enjoy as is!


Difficulty Level: Easy
Can use any nut butter in place of macadamia nut butter
Can use keto approved maple syrup
Can use any paleo flour in place of coconut flour
Can use Midnight Coconut in place of Cashew Milk bar for keto version