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Passover Cake Bites

Kosher for Passover cake bites covered in dark chocolate and dipped in chopped nuts, sweetened coconut or any topping you'd like! From Heidi Larsen of FoodieCrush.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 20 servings
Calories: 248 kcal
Course: Dessert
Cuisine: Middle Eastern

Ingredients

  • 1 box Passover approved marble cake mix (recommended Gefen), plus ingredients needed for making the cake
  • 3/4 cup chocolate almond milk
  • 10 ounces bittersweet chocolate bars
  • 1 cup chopped nuts (I used hazelnuts but give almonds, pistachios or other chopped nuts a try)
  • 1 cup dried unsweetened shredded coconut

Instructions

    Cup of Yum
  1. Make the cake according to the package directions. This normally involves the addition of fresh eggs and oil blended with the yellow mix in a stand mixer and eggs and an additional egg and chocolate cake mix blended in a separate bowl. Pour into a 9” X 9” pan, swirl the two flavors together with a chopstick or skewer and bake according to package directions.
  2. Allow to cool and then crumble the cake with your fingers into a large bowl, using a pastry blender if needed to create an even crumb.
  3. Drizzle with almond milk, starting with ½ cup. Mix with your fingers until the mixture starts to hold together. Add more almond milk a tablespoon at a time, testing the texture until the mixture holds together in clumps and will form a ball. Using a 1-inch scoop, pack the scoop with mix and form the balls, leveling out the bottoms on the side of the bowl. Roll the balls very lightly in the palms of your hands, or just pat down the shaggy edges if you don’t feel like rolling.
  4. Place on a small baking sheet or plate and freeze for 30 minutes. You can make the balls up to this step and freeze in freezer bags for future use if you’d like.Assemble bowls filled with toppings. You can use nuts, coconut, cocoa powder, sprinkles or other Passover approved toppings. Melt the chocolate in a double boiler or in the microwave (heat on high for 30 second bursts, stirring in between, until chocolate is melted.)
  5. Remove cake balls from freezer and dip into the chocolate mixture or drizzle over the top.
  6. Sprinkle with topping.
  7. Place on a parchment covered baking sheet or platter.
  8. Refrigerate or freeze in an airtight container until ready to serve at room temperature.

Notes

  • Note: This recipe is vegan and pareve when using a dairy-free marble cake mix (like Gefen) and dairy-free chocolate. Heidi used Elite bittersweet chocolate, which can be found with Passover certification. If you are looking for a special Passover hechsher and can't find a chocolate almond milk, blend together regular almond milk (store bought or homemade) with 1 tsp cocoa powder and 1 1/2 tsp sugar as a substitute.
  • Note:
  • This recipe is vegan and pareve when using a dairy-free marble cake mix (like Gefen) and dairy-free chocolate. Heidi used Elite bittersweet chocolate, which can be found with Passover certification. If you are looking for a special Passover hechsher and can't find a chocolate almond milk, blend together regular almond milk (store bought or homemade) with 1 tsp cocoa powder and 1 1/2 tsp sugar as a substitute.

Nutrition Information

Calories 248kcal (12%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 6g (30%) Sodium 194mg (8%) Potassium 147mg (4%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 5IU (0%) Vitamin C 0.2mg (0%) Calcium 84mg (8%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 248

% Daily Value*

Calories 248kcal 12%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 6g 30%
Sodium 194mg 8%
Potassium 147mg 3%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 5IU 0%
Vitamin C 0.2mg 0%
Calcium 84mg 8%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.