No-Bake Red Velvet Cake Balls (V/GF)

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Close up shot of a bowl of no bake red velvet cake balls

Introducing a red velvet spin on our incredible no-bake chocolate cake balls!

These cake balls are infused with beetroot powder for a deeper chocolate flavor and health perks. Just 1 bowl, 7 ingredients, and 10 minutes required for these healthier treats!

Dates, cacao powder, almond flour, coconut flour, maple syrup, and vanilla

How to Make Red Velvet Cake Balls

Red velvet cake is considered a Southern dish that was invented in the 1800s. Those looking for a deeper dive into the history can do so here and here.

This inspired cake ball version starts by blending dates into small bits or until a ball forms. Dates provide natural sweetness and help everything stick together.

Next, almond flour and coconut flour are added, keeping this recipe grain-free and providing a fluffy, cake-like texture.

Cacao powder (or cocoa powder) gives these cake balls a rich, chocolaty flavor and pairs with beetroot powder for red velvet cake color, naturally! Plus, beets boast a variety of health benefits, including supporting cardiovascular health and reducing inflammation.

Food processor with blended dates, cacao powder, coconut flour, almond flour, and beet powder

Vanilla extract and maple syrup are added for additional flavor and sweetness.

If after processing, the mixture looks too dry, a little coconut cream or dairy-free milk can be added to achieve the thick, cakey texture pictured below.

Spoon in a bowl of no bake red velvet cake bites dough

Once the dough is the right texture, scoop and roll into balls. We like using this scoop for consistency.

All that’s left to do is roll in either cacao powder for a richer chocolate flavor or beetroot powder for a pink color and more earthy flavor. We think it’s fun to make some of each!

Rolling a red velvet cake bite in beet root powder

We hope you LOVE these red velvet cake balls! They’re:

Fudgy
Chocolaty
Rich
Easy to make
Customizable
& DELICIOUS!

They would make the perfect healthier treat to have on hand throughout the week when dessert cravings strike! They’re also great as a pre- or post-workout snack, or any time you need on-the-go energy!

More Cake Bites

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Pile of red velvet cake balls on a plate

No-Bake Red Velvet Cake Balls (V/GF)

Fudgy No-Bake Red Velvet Cake balls with a secret ingredient! Just 10 minutes, 1 bowl, and 7 wholesome ingredients required for these indulgent, healthier treats!
Author Minimalist Baker
Print
Half eaten cake bite in a bowl of more cake bites
4.86 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 14 (Cake Balls)
Course Dessert/Snack
Cuisine Dessert, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

Ingredients

CAKE BITES

  • 1 cup packed pitted medjool dates (measured after pits are removed)
  • 1/4 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)
  • 1 Tbsp coconut flour (or sub more almond flour)
  • 1/4 cup cacao powder (or Dutch process cocoa powder)
  • 2 Tbsp beetroot powder
  • 1 tsp vanilla extract
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut cream, full-fat coconut milk, or another dairy-free milk (optional)

FOR ROLLING optional

  • Cocoa Powder for richer chocolate flavor / Beet Powder for earthier flavor

Instructions

  • To a food processor, add pitted dates and blend until small bits remain or a ball forms.
  • Next add your almond flour, coconut flour, cacao powder, beetroot powder, vanilla extract, and maple syrup. Blend until a tacky dough is formed — about 20-30 seconds. Add coconut cream only if the dough still appears dry.
  • The mixture should form easily when squeezed between your fingers. If too dry, add a little more maple syrup or coconut cream. If too wet or sticky, add more coconut flour, almond flour, or cacao powder as needed.
  • Scoop out 1-Tbsp amounts of dough and roll into balls (we like this scoop). Repeat until all of your mixture is used up.
  • Enjoy as is, or roll in cacao powder for a richer chocolate flavor, or beetroot powder for pink color and earthier flavor (we enjoyed a mix of both).
  • Store leftovers covered in the refrigerator for 2 weeks, or the freezer for 1 month or more. Serve slightly chilled or at room temperature.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 14 servings)

Serving: 1 cake ball Calories: 63 Carbohydrates: 13.6 g Protein: 1 g Fat: 1.3 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.25 g Monounsaturated Fat: 0.71 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 143 mg Fiber: 1.9 g Sugar: 10.6 g Vitamin A: 21 IU Vitamin C: 0 mg Calcium: 17.67 mg Iron: 0.42 mg

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  1. Karen V says

    I made these last night when I only had a short time before my in laws were coming over for a backyard summer dinner. I used Deglet Noor dates and didn’t need any coconut cream. The mixture blended into a big moist ball in the food processor. I found that if I rolled them into the powder then rolled them again in my palms they looked so pretty and smooth! I rarely make desserts and was a bit concerned they wouldn’t like them but they did and my husband really enjoyed them too! I happened to have all the ingredients on hand and they truly are quick and so healthy. Thank you!

  2. Amanda says

    Not sure what kind of sorcery is involved in these, but WOW. They are just incredibly delicious. I love how quickly they come together, too – I was craving something sweet and within 10 minutes had these! I didn’t have beetroot powder, and simply left it out. I also subbed oat flour for the almond flour (personal preference). Super moist, perfect texture (I didn’t need to add the coconut cream or milk), rich and chocolate-y. I have a feeling these are going to be a regular in our house.

    I also wanted to thank you for all of your recipes. I’ve been a fan of yours for years now, but during COVID, I’ve noticed that when I don’t know what to cook with my limited pantry ingredients, I hop on your website here and find the perfect thing to make (tonight, it was your cauliflower bahn-mi!). I’m plant-based but respect your decision to honor your body and intuition (and admire how well you’ve handled those who were super mean to you). Anyway, thanks for all you do (and for starting to add history tidbits into your recipes).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So glad you enjoyed these, Amanda! And thanks for the kind words! This time has been tough on just about everyone. Glad our recipes provide some comfort :D xo!

  3. Ss says

    These were really yummy! I couldn’t find beer root powder, so I boiled a beet and used the water in place of the non dairy milk. I also used monk fruit to sweeten them and dusted them with a mix of blended monk fruit and red cocoa powder. They’re rich, but delicious!

  4. Pia says

    Hi, just made it- without the beetroot… Just added a bit more coconut flour… So they are not red, but getting the beetroot stuff here in Northern Ireland is not easy. Also replaced the milk with bailey 😂 they are fab, but very boozy 😂

  5. Michele says

    Hi,
    I was wondering if you could substitute the almond flour for coconut flour as I am allergic to almonds?

    If your recipes call for almond flour can you add a substitute if applicable.

    Thanks Michele

      • Lauren says

        I agree with Jelena. The article referenced discusses fruit, but I think dried fruit is a different animal. I have actually tracked my blood sugar after eating dates, and they have raised mine to over 300. While the glycemic index of dates is considered ‘lower’, I think the total LOAD is what is important. These do look delicious, but if you’re inclined, I’d love to see more low sugar treats! :)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Lauren! How many dates did you eat in your experiment? Of course, dried fruit can spike blood sugar more than fresh fruit, so eat fresh when you can and eat dried in moderation. In my opinion, it’s OK for most healthy people to eat 2 dates as a treat, as in the case of this recipe.

  6. howard says

    Maybe it’s just me, but as a chef I dont like when online posts have a photo of half eaten food. Am I just neurotic or is seeing teeth marks unappetizing?

  7. Paige says

    I have a blender but not food processor. Any way to make this work for a blender? Maybe adding water?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t add water. I would just blend slow and low, turning it on and off again as you go. Be careful not to overmix or it can puree OR burnout your motor (dates are tough on some blenders).

  8. Chris says

    If I’m not worried about being gluten-free, can I substitute the almond and coconut flours with AP flour?