Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Vanilla cake balls with rainbow sprinkles in a small white bowl.

Healthy Vanilla Cake Balls


  • Author: Brittany Mullins
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 16 balls

Description

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.


Ingredients

  • 1 1/2 cups [300 g] canned chickpeas, drained and rinsed
  • 1/4 cup [60 ml] coconut or agave nectar (I used maple syrup)
  • 1/4 cup [30 g] vanilla vegan protein powder
  • 2 Tablespoons almond flour or meal or ground almonds
  • 2 Tablespoons coconut butter
  • 2 Tablespoons cashew butter
  • 1/2 teaspoon vanilla powder or vanilla extract
  • pinch of salt
  • 1/2 cup [80 g] 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.

Notes

Shared with permission from Energy Balls.

Nutrition

  • Serving Size: 1 ball
  • Calories: 99
  • Sugar: 12g
  • Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 3g

Keywords: cake energy balls