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.
1/2cup[80 g] vegan sprinkles or 1/2 cup [50 g] unsweetened shredded coconut.
Instructions
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.
Spread the sprinkles on a plate.
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.
Place the balls in the freezer to set for 30 minutes. Store in an airtight container in the refrigerator until required.