Have you ever tasted something so delicious it sent you straight back to your childhood or reminded you of an entirely different dish?
This was my exact experience when I popped one of these energy bites into my mouth. I thought, “Wow, this tastes like cake batter – like vanilla cake!” And thus, these vanilla cake bites were born.
These aren’t your average cake bites. They’re made with 6 wholesome ingredients and are oil-free, grain-free, and refined-sugar free!
Yep, exciting stuff. Let’s get started!
The base of this recipe is dates, which are blended into a sticky ball and then set aside. Next come your dry ingredients: walnuts, coconut flour, and almond flour.
Pulse into a meal and then add your dates back in. Before you know it, you have cake batter on your hands (you know, healthy cake batter).
All that’s left to do is scoop, roll into balls, and indulge. You can also choose to leave them unrolled for a more rustic “cookie dough” vibe.
Either leave plain or roll in coconut flakes for the ultimate healthier treat. Personally, we loved the addition of coconut and highly recommend it!
We hope you LOVE these cake bites! They’re:
Easy to make
& Super delicious
These would make the perfect snack or healthier dessert! We loved enjoying a couple midafternoon with some tea or golden milk. Swoon.
If you try these cake bites, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
No-Bake Vanilla Cake Bites
- 1 1/4 cups packed pitted medjool dates (measured after pits removed)
- 1 1/4 cups raw walnuts
- 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)
- Pinch sea salt
- 2 tsp vanilla extract*
- Finely shredded unsweetened coconut (optional)
- Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.
- To the food processor, add the walnuts, almond flour, coconut flour, and sea salt. Blend until a semi-fine meal is achieved. Add dates back in (in bite-sized pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
- Scoop out 2-Tablespoon amounts using a cookie scooper (like this one) and roll into balls with hands or release lever on scoop and place directly on a parchment-lined baking sheet. Repeat until all dough is used up.
- Roll in finely shredded coconut or leave as is. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. You could also press the “dough” into a loaf or 8×8-inch cake pan and slice into bars.