Healthy Vanilla Cake Balls
These vanilla cake balls are moist, fluffy and taste like cake, but they're made with healthy ingredients like chickpeas, vegan protein powder and cashew butter. Vegan + gluten-free.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups canned chickpeas (drained and rinsed)
- ¼ cup coconut or agave nectar (I used maple syrup)
- ¼ cup vanilla vegan protein powder
- 2 Tablespoons almond flour or meal or ground almonds
- 2 Tablespoons coconut butter
- 2 Tablespoons cashew butter
- ½ teaspoon vanilla powder or vanilla extract
- 1 pinch salt
- ½ cup vegan sprinkles (or 1/2 cup [50 g] unsweetened shredded coconut.)
Instructions
- 1
Combine the chickpeas, coconut nectar, protein powder, almond flour, coconut butter, cashew butter, vanilla and salt in a food processor and processor for 1 to 2 minutes, until a smooth mass forms. You may need to scrape down the sides of the bowl from time to time to ensure all the ingredients are incorporated.
- 2
Spread the sprinkles on a plate.
- 3
Using a tablespoon, scoop the mixture and, with clean slightly wet hands, shape the mixture into a ball between your palms. Roll the ball in sprinkles to lightly coat, and set on a separate plate. Repeat with remaining mixture until you have 16 balls slightly smaller than a golf ball.
- 4
Place the balls in the freezer to set for 30 minutes. Store in an airtight container in the refrigerator until required.