Looking for a healthy cake batter balls recipe that is completely gluten free, vegan, tastes like cookie dough, and can also be a protein packed dessert? This five ingredient no-bake recipe is perfect for kids and can be made in five minutes or less.
I mean, look at those sprinkles…
These little cookie dough like balls are essentially just healthy truffles on crack. They are perfectly sweet, but only made with natural sugar, which in this case is maple syrup, and are actually packed with protein. You could even add protein powder into them if you wanted to!
They are perfectly chewy, soft, and literally taste like straight up bad-for-you cake batter cookie dough. I’ve shared them with Tom and he literally about lost his mind because they are like eating cake batter in cookie dough form, except this time, it’s healthy.
They remind me of cake pops and the times I used to go to Starbucks as a teenager and always order one of the pops, right alongside my sugary caramel macchiato that I just had to have. Any one else remember just having to have the most sugary drink?!
Except these cake batter balls are a lot better for you, made with real food and wholesome ingredients, and won’t leave you with a sugar rush. Plus it’s an easy low-carb snack if you’re looking for something you can bring to work with you!
After you make them, if you are still in the mood for more cake, try my Healthy Cake Pops that are gluten-free.
What are in these healthy cake batter balls?
- cashew butter
- maple syrup
- almond extract (this gives it that authentic cake batter taste!)
- oat flour
How do you make the balls?
To make these easy and healthy cake batter balls, all you need in one medium size bowl to get started.
Measure out your cashew butter and mix it together with the maple syrup and almond extract. Once they are completely combined, add in your oat flour and salt. The mixture will thicken. Add in a few tablespoons of sprinkles and then place in the freezer for thirty minutes, so that the dough is easier to roll into balls.
After it has chilled for a little bit, roll into balls and then roll into more sprinkles if desired! If the sprinkles aren’t sticking, wet your hand slightly and rub it on the outside of the ball before rolling in sprinkles.
What is the best way to store them?
I personally like to keep them in the freezer, where they will last for up to 3 months, but trust me when I say that they definitely won’t last for three months. To eat, just take one out and let it sit at room temperature for five minutes before enjoying.
You can also keep them in the fridge as well! They will last for up to two weeks.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- 1/2 cup cashew butter, unsalted
- 2 tbsp maple syrup
- 1/2 tsp almond extract
- 1/3 cup oat flour (certified gluten free if necessary)
- 1/8 tsp salt
- sprinkles for rolling
*also tested with coconut flour and it works well but need to add another 1/2 tsp of almond extract to get cake batter taste.
- In a bowl, mix together cashew butter, maple syrup, and almond extract.
- Add in oat flour and salt, then mix until all combined.
- Place dough in the freezer for 30 minutes to firm up.
- Roll into balls and dip in sprinkles, if desired. If sprinkles aren’t sticking, wet the outside of the balls slightly with hand.
- Store in fridge or freezer! If freezer, defrost a few minutes before eating.
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