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No-Bake Fudgy Chocolate Cake Bites

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 BitesFood processor with coconut cream added to Chocolate Cake Bites batterDisplaying 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 glazePlates of freshly made gluten-free vegan Chocolate Cake Bites

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!

Half eaten fudgy Vegan Chocolate Cake Bite topped with sprinkles

Print
Partially eaten Vegan Chocolate Cake Bite topped with sprinkles in front of a bowl with more cake bites
4.8 from 10 votes

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
Prep Time 30 minutes
Total Time 30 minutes
Servings: 15 (Bites)
Category: Dessert, Snack
Cuisine: Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Month

Ingredients

US Customary - Metric

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

  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.

  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.

  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.

  4. 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.

  5. 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.

  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. Then carefully transfer back to the freezer to set - about 10 minutes.

  7. 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).

Notes

*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 Per Serving (1 of 15 (Bites))

  • Calories: 113
  • Fat: 4.6g
  • Sodium: 6.9mg
  • Potassium: 197mg
  • Carbohydrates: 17.3g
  • Fiber: 2.9g
  • Sugar: 12.6g
  • Protein: 2.5g
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78 Comments 30 minutes or less, 7 ingredients or less, Dairy-Free, Fall, Gluten Free, Grain-Free, No Bake, Oil-Free, Recipes, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for KatKat says

    September 22, 2018 at 11:56 am

    Please bring back BAKED things!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 22, 2018 at 2:23 pm

      haha, there’s plenty of that to come.

      Reply
    • Avatar for Carlie GillCarlie Gill says

      September 25, 2018 at 1:10 am

      I’m so in love with all your recipes! They are my “go to” for every occasion!

      Reply
  2. Avatar for AmyAmy says

    September 22, 2018 at 1:40 pm

    Can you sub regular flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 22, 2018 at 2:23 pm

      We haven’t tried that, but if you do let us know!

      Reply
      • Avatar for FafaFafa says

        September 23, 2018 at 9:55 am

        Hi. Maybe raw regular flour is not a good idea — please check CDC advise in regards to that!

        Reply
    • Avatar for Pooja HaneyPooja Haney says

      September 22, 2018 at 5:30 pm

      Or please don’t try that? As these are not baked?

      Reply
  3. Avatar for SarahSarah says

    September 22, 2018 at 1:50 pm

    Do you think I could sub more dates for the maple syrup? I’m trying to go sweetener-free. Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 22, 2018 at 2:24 pm

      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.

      Reply
    • Avatar for SamSam says

      September 23, 2018 at 1:57 pm

      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!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        September 23, 2018 at 10:40 pm

        Thanks for sharing, Sam!

        Reply
    • Avatar for Viviane KrausViviane Kraus says

      September 30, 2018 at 6:55 pm

      I did it without and it worked

      Reply
  4. Avatar for LenaLena says

    September 22, 2018 at 5:40 pm

    These sound amazing! Is there something you would recommend subbing for the almond flour? I have a nut allergy.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:40 pm

      I’d say try for all coconut OR a little oat flour.

      Reply
      • Avatar for Aimee-Jo BenoitAimee-Jo Benoit says

        October 2, 2018 at 8:43 am

        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?

        Reply
        • Avatar for Aimee-Jo BenoitAimee-Jo Benoit says

          October 2, 2018 at 9:01 am

          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!

          Reply
    • Avatar for Viviane KrausViviane Kraus says

      September 30, 2018 at 6:56 pm

      Maybe cassava or garbanzo flour , but the flavor will change for sure

      Reply
  5. Avatar for DianaDiana says

    September 22, 2018 at 6:05 pm

    Can I sub cassava flour for almond flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:40 pm

      You can give it a try! Let us know how it goes.

      Reply
  6. Avatar for Brittany Audra @ AudraBrittany Audra @ Audra's Appetite says

    September 22, 2018 at 8:00 pm

    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! :)

    Reply
  7. Avatar for NatalieNatalie says

    September 22, 2018 at 9:29 pm

    These look so delicious!

    Reply
  8. Avatar for EdithEdith says

    September 22, 2018 at 10:47 pm

    Can I use coconut milk instead of cream?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:40 pm

      Yep!

      Reply
  9. Avatar for RamonaRamona says

    September 23, 2018 at 9:06 am

    These sound delicious! Can’t wait to try it! Thank you so much for posting!

    Reply
  10. Avatar for Andi CurtisAndi Curtis says

    September 23, 2018 at 11:04 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:42 pm

      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!

      Reply
  11. Avatar for Caroline GrabenbauerCaroline Grabenbauer says

    September 23, 2018 at 12:40 pm

    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!).

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:42 pm

      Thanks, Caroline!

      Reply
  12. Avatar for NikkiNikki says

    September 23, 2018 at 1:52 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:43 pm

      Just skip the oil and use more coconut cream!

      Reply
      • Avatar for Paul SoltPaul Solt says

        September 24, 2018 at 10:15 am

        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).

        Reply
  13. Avatar for MyraMyra says

    September 23, 2018 at 2:22 pm

    Can i use honey instead of maple syrup?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:43 pm

      Yep!

      Reply
  14. Avatar for TT says

    September 23, 2018 at 4:34 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 23, 2018 at 10:43 pm

      Yay! Thanks for sharing!

      Reply
  15. Avatar for Marcin@FoodFlavorzMarcin@FoodFlavorz says

    September 23, 2018 at 5:20 pm

    O boy this looks delicious. Our kiddos saw one of the pictures and they have ordered us to make this for them:)

    Reply
  16. Avatar for Cassie Autumn TranCassie Autumn Tran says

    September 23, 2018 at 7:03 pm

    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!

    Reply
  17. Avatar for Aimee-Jo BenoitAimee-Jo Benoit says

    September 23, 2018 at 7:58 pm

    What can you sub out for the almond flour so I can send these to school for my kid??
    Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 29, 2018 at 11:33 am

      I’d say try for all coconut flour OR sub the almond flour with oat flour.

      Reply
  18. Avatar for RuthRuth says

    September 24, 2018 at 1:32 am

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 29, 2018 at 11:34 am

      Find that answer here! https://minimalistbaker.com/recipe-faq/

      Reply
  19. Avatar for sheenam | thetwincookingproject.netsheenam | thetwincookingproject.net says

    September 24, 2018 at 7:12 am

    Oh my! these truffles look amazing. Trying your recipe super soon.

    Reply
  20. Avatar for Anne SturgeonAnne Sturgeon says

    September 24, 2018 at 10:21 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 29, 2018 at 11:34 am

      Hi Anne! I’d say try for all coconut flour OR sub the almond flour with oat flour.

      Reply
      • Avatar for MarijanaMarijana says

        January 14, 2019 at 5:53 pm

        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 :)

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          January 14, 2019 at 6:14 pm

          We try to answer them all!

          Reply
  21. Avatar for Kathleen @ Produce On ParadeKathleen @ Produce On Parade says

    September 24, 2018 at 1:24 pm

    What?! Yes!! Clean eating cake bites… I am onboard, Dana. Genius!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 24, 2018 at 5:45 pm

      Yay! We hope you love them, Kathleen!

      Reply
  22. Avatar for Ilene UngerleiderIlene Ungerleider says

    September 24, 2018 at 1:43 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 29, 2018 at 11:35 am

      Thanks for sharing, Ilene! The coconut glaze is a little on the thicker side. Next time try the ganache!

      Reply
  23. Avatar for IsabelleIsabelle says

    September 25, 2018 at 4:04 am

    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)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 29, 2018 at 11:35 am

      Yes, there’s no bitterness!

      Reply
  24. Avatar for BeccaBecca says

    September 25, 2018 at 3:01 pm

    Delicious! I just used ground almonds as I didn’t have either flours, but they were still very tasty.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 26, 2018 at 10:50 am

      Smart! Thanks for sharing, Becca!

      Reply
  25. Avatar for MattMatt says

    September 25, 2018 at 6:50 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 26, 2018 at 9:39 am

      You could try, but I’m not sure how it would work! Let us know how it goes, Matt!

      Reply
  26. Avatar for TinaTina says

    September 25, 2018 at 11:03 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 26, 2018 at 9:23 am

      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!

      Reply
  27. Avatar for LafemmeroarLafemmeroar says

    September 26, 2018 at 12:12 pm

    No bake? I’m in…looks delish

    Reply
  28. Avatar for TabithaTabitha says

    September 26, 2018 at 9:48 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 29, 2018 at 11:35 am

      Thanks, Tabitha!

      Reply
  29. Avatar for StephanieStephanie says

    September 27, 2018 at 11:51 pm

    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.

    Reply
    • Avatar for SimonSimon says

      September 28, 2018 at 4:08 am

      Click on “Metric” above the ingredients list, voilà! :)

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        September 29, 2018 at 11:36 am

        Yes! Thanks for sharing, Simon. There’s an option above the ingredients to toggle between metric and standard.

        Reply
  30. Avatar for EmmaEmma says

    September 30, 2018 at 9:25 am

    Can someone tell me how cane or beet sugar , being evaporated cane or beet juice, us less natural than maple syrup or pureed dates ?

    Reply
    • Avatar for Hilary ForgieHilary Forgie says

      November 5, 2018 at 12:28 pm

      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.

      Reply
  31. Avatar for DaniDani says

    October 2, 2018 at 2:12 pm

    Thank you for not only making me happy but my kids happy too!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:25 am

      Thanks for sharing, Dani!

      Reply
  32. Avatar for RonicaRonica says

    October 6, 2018 at 1:08 am

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 6, 2018 at 7:05 am

      Whoop!

      Reply
  33. Avatar for Jeanne StewartJeanne Stewart says

    October 6, 2018 at 12:57 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:26 am

      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!

      Reply
  34. Avatar for DHDH says

    October 8, 2018 at 5:57 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2018 at 9:26 am

      So kind! Thanks for sharing!

      Reply
  35. Avatar for ArzuArzu says

    October 14, 2018 at 9:09 pm

    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😉

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 15, 2018 at 7:46 am

      Yum! That sounds delicious, Arzu :)

      Reply
  36. Avatar for CourtneyCourtney says

    November 1, 2018 at 7:31 am

    Have you tried freezing and thawing these. Interested in backing a large batch.
    Thanks!

    Reply
  37. Avatar for Elizabeth HigginsElizabeth Higgins says

    November 2, 2018 at 10:15 am

    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!

    Reply

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