No-Bake Red Velvet Cake Balls
No-Bake Red Velvet Cake Balls
Ingredients
CAKE BITES
- 1 cup medjool dates pitted
- ¼ 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
- ¼ cup cocoa powder
- 2 tbsp beetroot powder
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup
- 1 tbsp coconut cream
Instructions
- To a food processor, add pitted dates and blend until small bits remain or a ball forms.1 cup medjool dates
- 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.¼ cup almond flour, 1 tbsp coconut flour, ¼ cup cocoa powder, 2 tbsp beetroot powder, 1 tsp pure vanilla extract, 1 tbsp maple syrup, 1 tbsp coconut cream
- 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.
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