Mercy, I found the dairy free cake pops I remember seeing, here is the page
http://andloveittoo.com/...and-dairy-free-heavenly/And recipe:
Cake Pops
1 Chocolate Cake (I used the one from the Almond Flour Cookbook, but feel free to do this with your favorite chocolate cake recipe/mix)
1- 10 oz bag Gluten Free, Dairy Free Semi-Sweet Chocolate Chips, melted.
Sprinkles, Chopped Nuts, Shredded Coconut or Sugar Crystals
24 large (6-8 in) lollipop sticks
1 large, flat Styrofoam rectangle
24 large lollipop bags
Curling Ribbon
Allow cake to cool completely. To form balls needed for the cake pops, knead 1-2 Tbs cake until you are able to roll dough into a play-doh like ball. For the balls to hold to the lollipop stick effectively, the ball must feel somewhat firm to the touch. If you find the ball is crumbling too easily, either remove some dough before kneading and rolling again or simply continue to knead until the appropriate texture is achieved (play-doh is the best definition I can give for the texture needed. The dough will not be as gooey as play-doh, though you should note that it becomes obviously moist and holds more firmly in this process). The ideal size for these cake pops is between ½ – ¾ inch, anything larger seems to have a difficult time holding together through the remaining steps.
Melt chocolate however you are most comfortable. I must note that no special contraptions or double boilers are required to melt chocolate effectively. I do not, however, recommend melting chocolate on the stove unless you are using a double boiler to do so. For time and efficiency, I melted the chocolate for these pops in the microwave. To do so, simply set the timer for 2 minutes. Stir the chocolate every 30 seconds for the first minute, every 20 seconds for the second minute or until the chocolate is completely melted. If the chocolate cools too quickly, return bowl to the microwave and warm for just 20 seconds until the mixture is smooth once again.
Lay a thin layer of toppings (sprinkles, chopped nuts, shredded coconut or sugar crystals) in a shallow dish large enough to hold three or four pops at a time, set aside.
Carefully roll 1 cake ball at a time in the melted chocolate, use a fork to help coat the cake ball completely while being careful not to crumble or break the ball in this process. Remove chocolate coated cake ball from the melted chocolate and place in shallow dish with the desired toppings. Repeat this process with only 3 or 4 cake balls at a time so as to prevent the chocolate shell from becoming to firm for the remaining steps.
Insert lollipop stick to approximately ½ the depth of the cake ball.
Carefully lifting the cake ball, cover the remainder of the ball with the desired topping, turning slowly to cover all ends.
Place each sprinkle covered Cake Pop onto Styrofoam rectangle, ensuring enough space between each pop to prevent from sticking to each other.
Repeat this process with each cake ball until all have been covered and placed onto the rectangle to cool.
Place pops, still cooling in the rectangle, into the refrigerator for approximately 10 minutes, or until chocolate shell has become solid.
Once solid, place each pop into large plastic lollipop bag and tie with curling ribbon or metal wire to secure. Clean lollipop sticks with warm wet paper towel, being careful not to get any water into Cake Pop bag.
Makes approximately 2 dozen Cake Pops.
Enjoy!