Have you ever wanted chocolate cake but didn’t want to bake a cake? (Yes, I just asked that question.)
Or have you ever craved chocolate cake but didn’t want the processed-sugar overload of the real deal?
I have just the thing! Behold the fudgy NO-BAKE Chocolate Cake BITE that’s naturally sweetened and easy to make! Let’s (not) bake!
These cake balls require just 7 ingredients (not including the glaze) and 30 minutes to make! Plus, they’re made with simple ingredients you likely have on hand right now.
The base starts with dates that are blended into a ball. Then dry ingredients like coconut flour, almond flour, and cacao powder are mixed to create a fluffy, chocolate cake-like texture and flavor. Then the two are mixed together.
The final additions? Vanilla extract for that real cake-like flavor, maple syrup for even more (natural) sweetness, and coconut cream for a little fudginess. Swoon!
Once your “cake batter” is formed into a loose dough, scoop into cake bites and chill. At this point, you can enjoy!
Or, if you want to go the extra mile, I’ve included not one but TWO glaze options below! The first uses coconut butter for more of a chunky glaze (pictured below), and the second is silky and smooth like ganache. You can’t lose either way!
We hope you LOVE these cake bites. They’re:
Easy to make
& 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.
If you try this recipe, leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
No-Bake Fudgy Chocolate Cake Bites
Fudgy chocolate cake bites that are vegan, gluten-free, grain-free and naturally sweetened! Just 7 ingredients required for this healthier dessert or snack!
- 1 cup packed pitted medjool dates (measured after pits are removed)
- 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)
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).
*For a smoother more “ganache-like” glaze, combine 3 Tbsp (45 ml) melted coconut oil with 2 Tbsp (12g) cacao powder, 1 Tbsp (15 ml) maple syrup, and a pinch sea salt and stir to combine. Multiply as needed.
*Nutrition information is a rough estimate calculated without glaze.
*Sprinkles optional. Ensure vegan and gluten-free as needed if using.