No-Bake Fudgy Chocolate Cake Bites

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Bowl of Vegan Chocolate Cake Bites topped with colorful sprinkles

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!

Cutting board displaying ingredients for making our Fudgy Vegan Chocolate Cake Bites recipe

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!

Food processor filled with ingredients for making gluten-free Vegan Chocolate Cake Bites
Food processor with coconut cream added to Chocolate Cake Bites batter
Displaying the fudgy texture of Vegan Chocolate Cake Bites batter in the food processor

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!

Coating Vegan Chocolate Cake Bites with chocolate glaze
Plates of freshly made gluten-free vegan Chocolate Cake Bites

We hope you LOVE these cake bites. They’re:

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!

Half eaten fudgy Vegan Chocolate Cake Bite topped with sprinkles

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!
Author Minimalist Baker
Partially eaten Vegan Chocolate Cake Bite topped with sprinkles in front of a bowl with more cake bites
4.94 from 33 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 15 (Bites)
Course Dessert, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Month



  • 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)


  • 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.

Nutrition (1 of 15 servings)

Serving: 1 (Bites) Calories: 113 Carbohydrates: 17.3 g Protein: 2.5 g Fat: 4.6 g Sodium: 6.9 mg Potassium: 197 mg Fiber: 2.9 g Sugar: 12.6 g

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  1. Tessa says

    I made these using my Vitamix and then formed the dough by hand. I blended almonds seperately to make the almond meal and dates to form a sticky ball. My blender did turn off and I had to reset a few times but it worked out. For the coconut cream I scooped the flesh from a young coconut and blended it with vanilla paste in the Vitamix as well. (I live in Indonesia so young coconuts are abundant ! )
    It turned out amazing, I made these for a birthday and it was nice to not have the mess of serving a cake, everyone can just grab a few balls . I used the ganache glaze. Yummy and easy and the dough was addictive !

  2. Lika says

    made it with a ganache-like covering – was amazing! i used frozen coconut milk that i had as a leftover from previous cooking, it worked out really well (unfroze it in microvawe beforehand)
    thanks for this amazing recipe! <3

  3. Melanie says

    I don’t have a food processor, would this work if I mixed by hand or used my stand mixer? I might just have to bite the bullet and get a food processor!

  4. Shikha says

    Absolutely delicious!! I might add some chopped pecans or nuts next time since there are no nut allergies in my household. I will also lessen the Coconut Butter to 2 tbsp in the glaze and see what happens. Thank you so much for a wonderful recipe!!

  5. Baiba says

    Dear Dana,
    Absolutely fabulous! My son wanted to make a healthy snack and we chose these cake bites. Made them yesterday and ate them all with my husband and three kids. I am seriously thinking of making these again. Right now :D So addictive, but great wholesome ingredients.
    Thanks sooo much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear the whole family enjoyed them =) Thank you so much for sharing, Baiba! xoxo

  6. Kristina says

    These were delicious and so fun to make!! I did half with sprinkles and half without and both were super yummy! 😋 I was worried about my food processor for the coconut butter in the glaze but it came out perfect!! I will definitely be making these scrumptious little bites again! As always, thank you for your wonderful recipes!! Love your page 💕💕

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Kristina! Thank you for your kind words and lovely review! xoxo

  7. Aislinn says

    I’m excited to try these! Do you have a recommendation for what I could use instead of almond flour? I have an almond allergy :)

    Thank you!

  8. 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.

  9. 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!

  10. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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.

  12. 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.

  13. 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 !

  14. 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 ♥️

  15. Emma says

    Holy moly! These are amazing!! The flavour and consistency are delish! As are the lemon cake ones. Thanks so much!!

  16. 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.

  17. 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

  18. 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!

  19. 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?!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t know why that is – I have eaten coconut flour uncooked plenty of times!

  20. 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!

  21. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  22. 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!

  23. 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!

  24. Julie B. says

    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!!!

  25. 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!

  26. 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?

  27. 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!

  28. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  29. 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!!

  30. 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.

  31. 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.

  32. 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!

  33. 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?)


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  34. 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.

  35. 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)

  36. 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

  37. 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.

  38. 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 :)

  39. 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!

  40. 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:)

  41. 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.

  42. 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?

      • 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).

  43. 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!).

  44. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  45. 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! :)

      • 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!