Sweetheart Cake Balls
Prep time
Total time
Even if you’re not big on Valentine’s day, if you’re a fan of all things chocolate, peanut butter and berries, you’re going to love these sweetheart cake balls. These easy cake balls are gluten free, vegan, and ready for any occasion!
Recipe type: Dessert, Snack, Side
Cuisine: Gluten Free, Vegan
Serves: 12 balls
  • ¾ cup dates, pitted and packed
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ½ cup peanut butter
  • ½ cup freeze-dried strawberries
  • ⅛ cup cacao powder
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • pinch sea salt
  • ⅛ - ¼ cup almond milk
  1. Combine all ingredients for the balls in a food processor—adding only ⅛ cup of the milk. Blend until a loose dough forms. You want your dough to be pliable, but not a purée. Test your dough by trying to roll it into a ball—if it holds, you’re set to move on. If it is too dry, add more milk—1 Tbsp. at a time.
  2. Scoop out Tbsp. amounts. and roll into balls with hands. Place balls on a parchment-lined baking sheet. Repeat until all dough is used up and transfer directly to freezer. Chill for 10-15 minutes.
  3. While ball chill, make the glaze. In a small, shallow bowl, whisk together the peanut butter, maple syrup, and coconut oil until smooth and creamy.
  4. When balls are firm, dip them gently in the glaze—covering just the top and place back on parchment-lined baking sheet. Repeat with remaining balls. Sprinkle with freeze-dried strawberries pieces if desired. Place tray back in freezer and chill for 15 minutes—or until the glaze is no longer sticky.
  5. Enjoy. Leftovers will keep refrigerated in airtight container for up to a week or in freezer for a month.
Nutrition information if a rough estimate of 1/12 of the entire recipe.
Nutrition Information
Serving size: 1 ball of 12 Calories: 186 Fat: 11g Saturated fat: 4.1g Carbohydrates: 20g Sugar: 13.2g Sodium: 72mg Fiber: 3.7g Protein: 4.6g Cholesterol: 0mg
Recipe by The Local Sprout at https://www.thelocalsprout.com/sweetheart-cake-balls/