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:
Fudgy
Chocolaty
Cakey
Rich
Easy to make
Super satisfying
& 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’re into cake bites, also be sure to check out our Vanilla Cake Bites! And also our PB&J Energy Bites, Dark Chocolate Hemp Energy Bites, and PB Cup 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
Ingredients
CAKE BITES
- 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)
GLAZE* (optional)
- 3 Tbsp coconut butter (or store-bought)
- 2 Tbsp melted coconut oil
- 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).
Video
Notes
*Nutrition information is a rough estimate calculated without glaze.
*Sprinkles optional. Ensure vegan and gluten-free as needed if using.
Nicole says
Oh my gosh, so yummy! The only change was unsweetened vanilla oat milk instead of coconut as I didn’t want to open a can for just a spoonful. I made the ganache-like glaze. Will definitely be making these again.
Yay! We’re so glad you enjoyed them, Nicole! Thanks so much for the lovely review.
Dafni says
Hello I have tried the recipe and loved it, honestly blissful balls! I have been following your recipes for years and wanted to say I admire your creativity but also your courage and strength for advocating for yourself and your body needs! Very admirable! And I also can relate as I had to drastically change my vegan diet due to health issues :) thank you for your amazing recipes and courage!
Aw, so kind, Dafni! Thanks so much for sharing! xo
Doris says
Another home run… Delicious!
Whoop! Thanks for the lovely review, Doris!
Theresa says
Absolutely LOVE these No-bake Fudgy Chocolate cake Bites!
I followed the recipe as written. Too impatient to eat them to “go the extra mile” and make the glaze or ganache…🤭🤗
Next time I might roll them in toasted nuts, or use mint extract or instead of vanilla, or add cinnamon and cayenne pepper.
Thank you for sharing this recipe!
We’re so glad you enjoy them, Theresa! Thanks so much for the lovely review! And love those modification ideas- let us know if you try any of them!
julia says
amazing! i couldn’t stop eating them, skipped the coconut flour and added more almond meal instead and they turned out “the best healthy food experiment to date” according to my dad.
We’re so glad you enjoyed them, Julia! Thanks so much for sharing!
Kira Pearson says
Really delicious! Thanks for the recipe! I used oat flour instead of almond flour because I didnt have any. Mine turned out great and look similar in texture to the pictures from the recipe.
Stefani says
Love this recipe. It’s easy and the balls come out perfect. I did it twice so far. I don’t do the extra coating after, just the bites. When they come out of the fridge I add some natural rainbow sprinkles and they are gone fast in this house ! I assume you can also add other things to this recipe to alter the flavor if you wished. Seems versatile !
Yay! We’re so glad you enjoyed it, Stefani! Thanks for sharing!
Eliza says
Made these a few times as is – delish! But….I just swapped 1/3 dates for crystallised ginger and hello yummy autumnal version ♥️
Whoa, magic! Thanks for sharing, Eliza!
Theresa says
Ooooh! That sounds terrific! Thanks for mentioning it!
Emma says
Holy moly! These are amazing!! The flavour and consistency are delish! As are the lemon cake ones. Thanks so much!!
Thanks for sharing, Emma!
Ann Opinion says
Definitely Found these to satisfy the desire for something cake and fudgy naturally.
I’ll share some adjustments I made to meet our needs for anyone with the same needs and wondering if it will still work great– it did!
We like our chocolate a little less rich, so I decreased the amount of cocoa to 2 TBSP.
We find dates to be enough sweetness on their own, so I omitted the maple syrup completely and used 1-2 TBSP of coconut cream for desired texture.
Thanks for sharing, Ann!
Kendra says
Just made this and ate half of it out of the food processor before I even froze it!
Thank you it was so good!
Great Recipe
Thanks, Kendra!
GMD says
We subbed in Almond milk.
Great recipe as is, then when trying to use up some extras we had….. we got creative.
Oatmeal and chopped dried cherries were good?. Really good frozen!
chloe says
I didn’t have coconut butter, so I used cashew butter for the glaze instead! These are so good!
I just happened to be reading the back of my arrowhead mills organic coconut flour, and it says to consume only after cooking? Any idea why? Should I be concerned about eating the rest of these?!
I don’t know why that is – I have eaten coconut flour uncooked plenty of times!
Virginia says
To die for!! Easy to make and a hit at a party!
Have made without coconut flour and tastes the same as with.
Also great kept in the freezer to snack on hot days!
Whoop! Thanks, Virginia!
Petria Boutin says
This recipe is amazing! I was looking for a vegan cake pop and so glad I stumbled across this! It’s easy to make and tastes amazing! My children love these and I feel good about giving it to them as a treat. Thank you so much for sharing!
Francine says
We are allergic to coconut ….what can I use instead? Thank you.
Hi Francine, For the oil, just use olive oil. For the milk, just use almond or rice milk. To avoid the coconut flour you can try subbing in some oat or cassava flour OR just all almond. Hope that helps!
Althea says
I don’t like to cook (I’d rather be outside with my plants, cows, horses and dogs!) but I try your recipes because they’re so easy and delicious! I live in South America where there is no maple syrup. But lots of honey! Can I sub with it? Same amount?
I love your sense of humor, ideas, photography….just everything! Btw I’m a chocoholic!
Thanks so much for your kind words! Honey should work!
Sarah Menary says
OMG it worked it was easy and it tasted like they said it would – hell yeah! These are now my go to make my own bliss balls for a happier healthier child and family!
Julie B. says
Dana,
This chocolatey, meltey, gooey creation of yours is very addictive. I cleaned the bowl out with my spatula and mouth after I was done making the little balls of insanity. Generally speaking, if we were to put all the healthy advantages of your recipes aside, everything is absolutely delicious. I have been eating the bliss out thai salad for months even without the tempeh and still receive tons of joy eating it. Thank you and your staff for being dedicated and putting 100% into doing what you obviously enjoy!!!
Elizabeth Higgins says
This No Bake Fudgy Chocolatte Cake Bites is perfect for a little halloween treat, Dana. I will definitely try this at home, though I’m a bit concerned with the coconut milk. Can I use a low-fat milk instead of the full-fat? Thank you!
Courtney says
Have you tried freezing and thawing these. Interested in backing a large batch.
Thanks!
Arzu says
I made these yesterday. They are great! I decreased the amount of maple syrup by half and rolled them in pistachio slivers. They will be tested today by a friend who happens to be very conservative when it comes to culinary experiments?I will let you know?
Yum! That sounds delicious, Arzu :)
DH says
I’ve made all three of your cake ball recipes and this one is my favourite!!! They’re all amazing but the chocolate with the ganache… oh yes. Thank you so much!
So kind! Thanks for sharing!
Jeanne Stewart says
Hi Dana, my whole family are huge fans of whatever magic you create. Seriously, we have trans Pacific and Antlatic gushing sessions about your recipes.
I have a budding 13yr old pastry chef nephew, who lives with a sister who can’t have a lot of fatty refined sugary treats. We want to get him a bday cookbook. A) do you have a pastry/ baking cookbook or B) have one you can recommend?
Keep up the yumminess!
The global Potgieter clan
SO, so kind! Thanks for sharing! A) we don’t have a pastry cookbook, just our Everyday Cooking, which does have desserts (but isn’t necessarily low fat). And B), I’m sorry I don’t!
Ronica says
Woah! Theses are the cat’s meow! When I was pitting the dates I quickly realised I had to double it! Yay! Double dipped the ganache too :-)
Awesome treat for that afternoon pick me up! Thanks for the super recipe, you’re a Star!!
Whoop!
Dani says
Thank you for not only making me happy but my kids happy too!
Thanks for sharing, Dani!
Emma says
Can someone tell me how cane or beet sugar , being evaporated cane or beet juice, us less natural than maple syrup or pureed dates ?
Hilary Forgie says
Dates have fibre to go along with the fructose and glucose in them. Beet sugar is sucrose (fructose and glucose), but there is no fibre or other components, like water found in the fruit, to go along with it. I am pretty sure that sugar with fibre is better for the body than plain sugar without the fibre. I am not sure why maple syrup is considered better than regular sugar other than the fact that maple syrup has antioxidant and anti-inflammatory properties. Maple syrup is refined maple water/sap, so there is a refining process involved.
Stephanie says
Didn’t you used to include weight measurements on your recipes? I so appreciate that, as I feel it is the best way to most accurately replicate your experience with the recipe. Still excited to make these to celebrate my son’s 4th birthday next weekend. He will love them, especially dipped in chocolate with sprinkles on top.
Simon says
Click on “Metric” above the ingredients list, voilà! :)
Yes! Thanks for sharing, Simon. There’s an option above the ingredients to toggle between metric and standard.
Tabitha says
I followed your recipe exactly, and these are perfection!!! Hiding one in the kid’s lunches tomorrow as a treat that I feel good about giving them. Thank you!
Thanks, Tabitha!
Lafemmeroar says
No bake? I’m in…looks delish
Tina says
What is the difference between using whole wheat or regular flour vs the almond and coconut flour you are using for the recipe? I noticed some comments used ground almonds instead – would this just mean processing whole almonds until ground?
Also, can you sub agave for maple syrup in this recipe (and in most?)
Thanks!
Hi Tina! We haven’t tried using regular flour in this recipe, but if you do let us know! As for almond flour, you can make your own by grinding down almonds or purchase it already ground. Lastly, agave should work but we haven’t tried it ourselves in this recipe and can’t say for sure! Let us know if you experiment! Good luck!
Matt says
Can I just throw everything in my vitamix all at once and tamper if needed? Have problems doing just a cup of dates as its too small of an amount to blend in a big blender.
You could try, but I’m not sure how it would work! Let us know how it goes, Matt!
Becca says
Delicious! I just used ground almonds as I didn’t have either flours, but they were still very tasty.
Smart! Thanks for sharing, Becca!
Isabelle says
I have cocao powder. Do they other ingredients hide the bitterness well? Or is there a particular brand you recommend?
These look yum by the way. Off to get some dates :o)
Yes, there’s no bitterness!
Ilene Ungerleider says
I made these after I made the lemon no-bake “donut holes” for my Yom Kippur breakfast and everyone loved them. The balls are wonderful, but I had the same problem with the glaze that happened when I made your wonderful carob candy–it seized and wasn’t very glaze like. I’ll try the ganache style glaze when I make them again.7
Thanks for sharing, Ilene! The coconut glaze is a little on the thicker side. Next time try the ganache!
Kathleen @ Produce On Parade says
What?! Yes!! Clean eating cake bites… I am onboard, Dana. Genius!
Yay! We hope you love them, Kathleen!
Anne Sturgeon says
I work in a school that’s nut free and I’m always looking for simple vegan ideas. Can you suggest something to replace Almond flour? Would 100% coconut flour work? Thank you for getting back to me.
Hi Anne! I’d say try for all coconut flour OR sub the almond flour with oat flour.
Marijana says
ahahahah i love the post… i’m on the site for the first time and reading post from top to bottom… so far you’ve answer this question at lest 3 times :)
We try to answer them all!
sheenam | thetwincookingproject.net says
Oh my! these truffles look amazing. Trying your recipe super soon.
Ruth says
Hi! What is the difference between almond flour and almond meal? Here (in Spain) I can find ground almonds, is that flour or meal? Thanks! I love your humour by the way :)
Find that answer here! https://minimalistbaker.com/recipe-faq/
Aimee-Jo Benoit says
What can you sub out for the almond flour so I can send these to school for my kid??
Thank you!
I’d say try for all coconut flour OR sub the almond flour with oat flour.
Cassie Autumn Tran says
Honestly, I would just eat that cake dough on its own before rolling it into balls. It looks so creamy and delectable! What a beautiful recipe, as always, Queen of Treats!
Marcin@FoodFlavorz says
O boy this looks delicious. Our kiddos saw one of the pictures and they have ordered us to make this for them:)
T says
Wow. These are delicious and super energizing. They are satisfying, too so I didn’t have to fight to just have one. I cut the maple syrup to 3 Tbl but the dough was still pretty sticky so I’m guessing I may have packed the dates more densely than you did. I’m a fan of fudgy brownies rather than cakey so I didn’t add more coconut flour. A++, will make again. ?
The ganache firmed up a bit towards the end so the last few have more of a textured finish. I’m guessing I could have reheated it a bit if that mattered to me.
Yay! Thanks for sharing!
Myra says
Can i use honey instead of maple syrup?
Yep!
Nikki says
Hi I’m a low fat plant base so I don’t use oil. What can I sub with as usually in baking , you can use apple sauce to replace oil. Not sure about apple sauce here , any ideas?
Just skip the oil and use more coconut cream!
Paul Solt says
Most likely you’d be avoiding coconut cream on a low-fat / no-oil plant-based diet.
Between the dates and sugar, you might be able to completely skip the oil/fat and still do ok.
The energy bites that I make are only held together with dates, water, and peanut butter (higher fat).
Caroline Grabenbauer says
I made these yesterday as soon as I saw the post on Instagram! SUPER GOOD! The texture is pretty dense and more fudgey (than cakey), but I love that. They are DELICIOUS and so easy to make!!! Bravo, bravo (always!).
Thanks, Caroline!
Andi Curtis says
I love all your recipes, but I’m allergic to coconut. Any recommendations on subbing out coconut oil/milk in this recipe? I am not vegan, so even dairy that could work?
For the oil, just use olive oil. For the milk, just use almond or rice milk. To avoid the coconut flour you can try subbing in some oat or cassava flour OR just all almond. Hope that helps!
Ramona says
These sound delicious! Can’t wait to try it! Thank you so much for posting!
Edith says
Can I use coconut milk instead of cream?
Yep!
Natalie says
These look so delicious!
Brittany Audra @ Audra's Appetite says
Dates are literally one of my favorite ingredients EVER to bake (or not bake with!). Love how the flours add a cakey texture; can’t wait to try! :)
Diana says
Can I sub cassava flour for almond flour?
You can give it a try! Let us know how it goes.
Lena says
These sound amazing! Is there something you would recommend subbing for the almond flour? I have a nut allergy.
I’d say try for all coconut OR a little oat flour.
Aimee-Jo Benoit says
I did all coconut—absorbs too much moisture-so there is no cakeyness…now trying to sort out how to save them. Any tips? Pulse again with more liquid or maybe coconut oil?
Aimee-Jo Benoit says
ok-i soaked 7 dates in hot water and pulsed with the water, added coconut oil (about a tbsp), more cocoa powder, vanilla and maple syrup (to taste) and 2 tbsp homemade sunbutter. Texture is better! But not chocolatey enough yet. Think the glaze will help with that!
Viviane Kraus says
Maybe cassava or garbanzo flour , but the flavor will change for sure
Sarah says
Do you think I could sub more dates for the maple syrup? I’m trying to go sweetener-free. Thanks!
Technically yes, but know that the maple syrup adds a certain kind of sweetness and moisture that makes these more cakey and less like a brownie.
Sam says
I used 100% pure date syrup instead of maple syrup (because I didn’t have any) and they came out delicious! A bit sticky, so more brownie/fudge like as mentioned above. Still – yum yum. Maybe start with 2 1/2 – 3 tbsp date syrup then add more as needed. Will roll some in hemp seeds so I don’t feel totally guilty for devouring them ;) Thanks for the great treat!
Thanks for sharing, Sam!
Viviane Kraus says
I did it without and it worked
Amy says
Can you sub regular flour?
We haven’t tried that, but if you do let us know!
Fafa says
Hi. Maybe raw regular flour is not a good idea — please check CDC advise in regards to that!
Pooja Haney says
Or please don’t try that? As these are not baked?
Kat says
Please bring back BAKED things!!!
haha, there’s plenty of that to come.
Carlie Gill says
I’m so in love with all your recipes! They are my “go to” for every occasion!