Gluten-Free + Allergy-Friendly + Vegan - Halloween Cake Pop (Pumpkin Mold)

Oh my gourdness! Use your favorite Halloween themed chocolate molds and a chocolate or yellow cupcake for these spooky allergy-friendly treats! We used pumpkin molds and a chocolate cupcake. 

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (20 minutes chilling time/inactive)
Yield: 12 Halloween cake pops

Equipment needed:

Pumpkin Halloween chocolate molds

Candy sticks



1 cup allergy-friendly white chocolate chips

2 tablespoons powdered sugar

Food coloring (blue + yellow)

1 Cupcake from Hungry Harry’s Chocolate or Yellow Cake Mix

1 + ½ teaspoons coconut oil (softened but not liquid)



Melt the white chocolate chips in a heat-proof bowl, over boiling water. Make sure the water does not touch the bottom of the bowl. Only the steam should be melting the chips.

Once melted, remove the chocolate from the heat and whisk in powdered sugar.

Add the food coloring. 3 drops of blue to 1 drop yellow (or 3:1 ratio). Mix into the chocolate until smooth.

Line the molds with enough melted chocolate to coat the bottom of the mold. Refrigerate for 10 minutes.

While you are waiting for the chocolate to cool, crush the cupcake, and mix in coconut oil. Layer the mixture in the center of the pumpkin mold, but on top of the bottom chocolate layer.

Add the candy stick to the center, then coat with more melted chocolate.

Chill for another 10 minutes.

When the chocolate has completely set, carefully remove the pops from the molds. Enjoy your spooky Halloween treat!