The time is here friends—when everyone wants something a little extra sweet, with a little extra chocolate.
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 gonna love this recipe.
Ditch the boxed chocolate my friends—today we have treats that will nourish your body + still satisfy that sweet tooth.
Today we’re making some Sweetheart Cake Balls.
This recipe starts with a base of dates, almond flour, and peanut butter—creating the perfect, gluten free, vegan, and naturally sweetened dough that you ever did taste. Freeze-dried strawberries give these balls the obligatory Valentine’s day red color and cacao powder adds a layer of chocolate that everyone expects out of this holiday’s treats.
I love taking these cake bites to work as an easy snack, serving them at casual parties with a pot of coffee, or even bringing them on hikes as nutrient-dense and protein-packed fuel for the day.
Share my sweetheart cake balls with your lover, or save them all for yourself—personally, I recommend the latter….
These peanut butter + chocolate packed cake bites are:
Soft + Chewy
Easy to make
Ready for occasion
& perfect for your Valentine
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 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
- 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.
- 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.
- 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.
- 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.
- Enjoy. Leftovers will keep refrigerated in airtight container for up to a week or in freezer for a month.