No-Bake Fudgy Chocolate Cake Bites PT30M https://img3.recipesrun.com/201907/2019/1023/14/6/623166/300x200x50.jpg 15 servings Ingredients: 1 tbsp. maple syrup 1 tbsp. cacao powder 2 tbsp. melted coconut oil 3 tbsp. coconut butter 1 tbsp. coconut cream 4 tbsp. maple syrup 2 tsp. vanilla extract 1/4 cup cacao powder 1/3 cup coconut flour 1 cup almond flour 1 cup pitted medjool dates
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No-Bake Fudgy Chocolate Cake Bites

By Tracy

15 Person
30 Minutes
0 Calories
That is vegan, gluten-free, grain-free and naturally sweetened! Just 7 ingredients required for this healthier dessert or snack! We hope you LOVE these cake bites. They’re Fudgy! Chocolaty! Cakey! Rich! Easy to make! Super satisfying and Mega delicious！ These would make the perfect healthier treat to have on hand throughout the week when dessert cravings strike! They’re also wholesome and hearty enough to pass as a snack (in our opinion), which makes them great for on-the-go energy bites.

Ingredients

Glaze (optional)

  • 1 tbsp. maple syrup

  • 1 tbsp. cacao powder

  • 2 tbsp. melted coconut oil

  • 3 tbsp. coconut butter

Cake Bites

  • 1 tbsp. coconut cream

  • 4 tbsp. maple syrup

  • 2 tsp. vanilla extract

  • 1/4 cup cacao powder

  • 1/3 cup coconut flour

  • 1 cup almond flour

  • 1 cup pitted medjool dates

Method

  • 01
    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.
  • 02
    To the food processor, add your almond flour, coconut flour, and cacao powder. Blend until a fine meal is achieved - about 20-30 seconds.
  • 03
    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.
  • 04
    Scoop out 1 1/2 tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all of your mixtures are used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
  • 05
    In the meantime, prepare the 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.
  • 06
    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.
  • 07
    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).

Related Tags

Gluten-free Recipes
Dessert Recipes
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Vegan Recipes
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    No-Bake Fudgy Chocolate Cake Bites

    4.3

    ( By Tracy )

    That is vegan, gluten-free, grain-free and naturally sweetened! Just 7 ingredients required for this healthier dessert or snack! We hope you LOVE these cake bites. They’re Fudgy! Chocolaty! Cakey! Rich! Easy to make! Super satisfying and Mega delicious！ These would make the perfect healthier treat to have on hand throughout the week when dessert cravings strike! They’re also wholesome and hearty enough to pass as a snack (in our opinion), which makes them great for on-the-go energy bites.
    01 Information
    • Grade medium
    • Serving 15 servings
    • Prep Time 30 Mins
    • Total Time 30 Mins
    02 Ingredients
    Glaze (optional)
    1 tbsp. maple syrup
    1 tbsp. cacao powder
    2 tbsp. melted coconut oil
    3 tbsp. coconut butter
    Cake Bites
    1 tbsp. coconut cream
    4 tbsp. maple syrup
    2 tsp. vanilla extract
    1/4 cup cacao powder
    1/3 cup coconut flour
    1 cup almond flour
    1 cup pitted medjool dates
    03 Method
    Step 1
    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.
    Step 2
    To the food processor, add your almond flour, coconut flour, and cacao powder. Blend until a fine meal is achieved - about 20-30 seconds.
    Step 3
    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.
    Step 4
    Scoop out 1 1/2 tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all of your mixtures are used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
    Step 5
    In the meantime, prepare the 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.
    Step 6
    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.
    Step 7
    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).
    04 Author
    Tracy Tracy
    75 Recipes

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