No-Bake Fudgy Chocolate Cake Bites
User Reviews
4.9
No-Bake Fudgy Chocolate Cake Bites
Description
The recipe blends pitted Medjool dates into small pieces before combining them with almond and coconut flours and cacao powder, creating a fine dry mix. Adding vanilla extract, maple syrup, and coconut cream transforms the blend into a tacky dough that can be shaped. Adjusting moisture content by adding more syrup or flour helps achieve the right consistency for rolling.
Shaping the dough into uniform balls and freezing them briefly firms their texture, making them easy to handle. A glaze made from coconut butter, melted coconut oil, cacao powder, and maple syrup can be stirred to a semi-thick texture and spread over the bites for added richness. Alternatively, a smoother ganache-like glaze can be prepared by adjusting the glaze ingredients.
These cake bites are naturally sweetened, no-bake snacks combining chewy date-based dough with rich chocolate and coconut flavors. They can be customized with sprinkles or served as is, offering a convenient dessert or energy bite option.
Ingredients
CAKE BITES
- 1 cup Medjool dates measured after pits are removed, packed, pitted
- 1 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)
- 1/3 cup coconut flour (or sub more almond flour)
- 1/4 cup cacao powder (or dutch process cocoa powder)
- 2 tsp vanilla extract
- 4 Tbsp maple syrup
- 1 Tbsp coconut cream (or full-fat coconut milk)
GLAZE* (optional)
- 3 Tbsp coconut butter (or store-bought)
- 2 Tbsp coconut oil melted
- 1 Tbsp cacao powder (or dutch process cocoa powder)
- 1 Tbsp maple syrup
Instructions
- Line a baking sheet with parchment paper and set aside. To a food processor, add pitted dates and blend until small bits remain or a ball forms. Scoop out and set aside.
- To the food processor, add your almond flour, coconut flour, and cacao powder. Blend until a fine meal is achieved - about 20-30 seconds.
- Add the dates back in along with the vanilla extract, maple syrup, and coconut cream. Blend until a tacky dough forms. If it’s too dry, add a little more maple syrup. If it gets too wet or sticky, add more coconut flour as needed.
- Scoop out 1 1/2 Tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
- In the meantime, prepare glaze by adding all ingredients to a mixing bowl and stirring thoroughly to combine. This is meant to be a semi-thick glaze with some texture. For a smoother, more ganache-like glaze, see notes.
- Remove cake bites from the freezer, and one at a time, dip cake bites into the glaze. Lift up with a fork or slotted spoon and tap off any excess glaze. Place back on the parchment paper to dry. Repeat until all cake bites are glazed. Then carefully transfer back to the freezer to set - about 10 minutes.
- Enjoy! Store leftovers covered in the refrigerator or freezer (up to 1 month). Serve slightly chilled or at room temperature (but if too warm, the glaze can get soft).
Notes
- For a smoother ganache-like glaze, melt coconut oil with cacao powder, maple syrup, and a pinch of sea salt and stir well.
- Nutrition info is estimated without the optional glaze.
- Sprinkles can be added if desired, ensuring they fit dietary needs.
- This recipe is naturally vegan and gluten-free when using appropriate ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15(Bites)
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1(Bites) | |
| Calories | 113 | 6% |
| Carbohydrates | 17.3g | 6% |
| Protein | 2.5g | 5% |
| Fat | 4.6g | 7% |
| Sodium | 6.9mg | 0% |
| Potassium | 197mg | 4% |
| Fiber | 2.9g | 12% |
| Sugar | 12.6g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
