Dessert

Wheat Belly's Mini Cocoa Cheesecake Pops is for Dessert.

Wheat Belly's Mini Cocoa Cheesecake Pops takes several minutes to prepare.

Wheat Belly's Mini Cocoa Cheesecake Pops takes several minutes to cook.

Wheat Belly's Mini Cocoa Cheesecake Pops makes 12 servings.

The ingredients for Wheat Belly's Mini Cocoa Cheesecake Pops are:

? cup blanched slivered almonds
? cup unsweetened cocoa powder
2 Tbsp coconut flour
1 tsp ground cinnamon
? cup plus 2 Tbsp canned pumpkin puree
20-30 drops liquid stevia or to taste
Chopped pecans, for rolling
12 lollipop sticks? tsp sea salt

Here is how you make Wheat Belly's Mini Cocoa Cheesecake Pops:

In a food processor fitted with the steel blade, grind the almonds, cocoa powder, coconut flour, cinnamon, and salt until fine, about 1 minute. Add the pumpkin and pulse to combine. Add the stevia and process until the mixture forms a dough. Roll the dough into small balls (1 ? 1 ? inches in diameter). Roll each ball in chopped pecans, pressing them in gently to adhere. Insert a lollipop stick into each ball. Serve right away, or store the pops in an airtight container in the refrigerator until ready to enjoy.Serving Size: 1 ballNumber of Servings: 12Recipe submitted by SparkPeople user EILISH99.

The nutritional information for Wheat Belly's Mini Cocoa Cheesecake Pops is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 76.7

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 51.7 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 2.4 g
• Protein: 2.6 g

The dietary needs meet for Wheat Belly's Mini Cocoa Cheesecake Pops is Low Carb