Almond Vanilla Cake Balls

Easy to make, pop in your mouth treats are definitely the way to go- at least in my house! These vanilla cake balls are healthy (as are most of my desserts!) and somewhat addictive- probably because they’re much too easy to just pop into your mouth!

I adore mini treats that I can just pop into my mouth. Actually, not even treats but healthy snacks too (like these protein balls). It drives my hubby utterly insane because I take bites out of everything. I’m a chronic snacker.

This means that I adore mini, bite sized treats. I never want a full piece of cake but I do always want just a bite. So these little vanilla cake balls are perfect!

Well.. mostly 😛

You see, when I set out to make them, the goal was to make light, fluffy, cupcake style balls.

That is not what these are.

What I ended up making are dense but delicious ball like things 😛

The problem, was that they were still so good that I had to keep them.. and share! So fair warning, these little cake balls are not completely cake like. Delicious, yes. Moderately healthy, yes. Fluffy, no. Terribly sorry 😉

But they do contain some awesome real food ingredients and they’re both vegan (and dairy free). So win for me I think!

Like many of my desserts these little balls are almond based. Almonds just come with so many nutrients and health benefits that I love them. Additional calcium, magnesium, healthy fats and fiber. The list goes on. Which means that I truly love using almond meal (and almonds, and almond butter..) in my recipes.

Now, to be truthful, these vanilla cake balls do take some time to make. You’ve got to first make cupcakes, smash them and remake them into balls. Truth be told, this is kind of fun and a great baking opportunity for kids.

These vegan vanilla cupcake balls contain a lot of healthy fats (which is what makes them more dense and less fluffy) which means that are decadent but also pretty filling. Plus, the balls freeze really well so you can make them ahead of time and share with friends (sharing?!) or keep a stash in your freezer for craving emergencies.

And if you haven’t checked out enjoy life chocolate chips yet- get on that. They’re my all time favorite brand of chocolate chips because they contain three ingredients and are dairy free. They also make these dense little vanilla cupcake balls much better because, well, chocolate!

Ingredients in the almond vanilla cake balls

• 1 cup oat flour
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/4 cup Almond butter
• 1/3 cup pure maple syrup
• 1 teaspoon nunaturals liquid vanilla stevia
• 1/4 teaspoon Vanilla extract
• 1/4 cup almond milk
• 2 tablespoons coconut milk
• 1/2 packet stevia
• 2 tablespoons enjoy life chocolate chips(dairy free)
• 1/8 cup coconut oil

Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

Kitchen Tools You May Find Helpful

• Mixing bowls
• Whisk
• Silicone spatula
• Measuring cups
• Measuring spoons
• Silicone muffin cups

How to make the cupcake balls

Preheat oven to 350 degrees.

In a rage bowl, mix the oat and almond flour with the baking powder.

In a smaller bowl, beat together the almond butter and maple syrup so that you can mix them together. Stir in the vanilla stevia and vanilla extract to this bowl.

Mix the syrup bowl into the flours until combined. Then slowly add in the almond milk.

Prep a muffin tin with silicone molds and portion the batter into eight muffin cups.

Bake for 10 minutes, rotate the muffins and bake another thirteen minutes.

Remove and let cool in the tins for thirty minutes.

Once cooled, crumble the muffins into a large bowl with your hands.

In a smaller bowl, whisk together the coconut milk and stevia packet.

Add to the crumbles cupcakes and mix until moist. Using your hands, roll the dough into balls and place on a tray.

Place the balls into the freezer for thirty minutes. While the balls are setting, melt the chocolate chips and coconut oil in a small pot on very low heat.

Once melted dip the balls into the mixture and place back on the tray and into the freezer for another thirty minutes for the chocolate to harden.

When ready to eat, remove from the freezer and let thaw 10-20 minutes.

Makes 12 balls.

Note: if you don’t have nunaturals vanilla stevia. Add in an additional 1/4 teaspoon vanilla extract and 1/2 packet of stevia to the liquid mixture

Don’t forget to pin these almond vanilla cake balls

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Vegan Almond Vanilla Cake Balls

These healthy vanilla cake balls are great for a pop in your mouth treat! They're a vegan dessert option you can share with friends or keep in your freezer for dessert cravings.

Prep Time 21 hours 51 minutes

Cook Time 21 hours 51 minutes

Servings 12 balls

Author Fit as a Mama Bear

Ingredients

• 1 cup oat flour
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/4 cup Almond butter
• 1/3 cup pure maple syrup
• 1 teaspoon nunaturals liquid vanilla stevia
• 1/4 teaspoon Vanilla extract
• 1/4 cup almond milk
• 2 tablespoons coconut milk
• 1/2 packet stevia
• 2 tablespoons enjoy life chocolate chips dairy free
• 1/8 cup coconut oil

Instructions

1. In a rage bowl, mix the oat and almond flour with the baking powder.
2. In a smaller bowl, beat together the almond butter and maple syrup so that you can mix them together. Stir in the vanilla stevia and vanilla extract to this bowl.
3. Mix the syrup bowl into the flours until combined.
4. Slowly add in the almond milk and mix to combine.
5. Prep a muffin tin with silicone molds and portion the batter into eight muffin cups.
6. Bake for 10 minutes, rotate the muffins and bake another thirteen minutes.
7. Remove and let cool in the tins for thirty minutes.
8. Once cooled, crumble the muffins into a large bowl with your hands.
9. In a smaller bowl, whisk together the coconut milk and stevia packet.
10. Add to the crumbles cupcakes and mix until moist. Using your hands, roll the dough into balls and place on a tray.
11. Place the balls into the freezer for thirty minutes. While the balls are setting, melt the chocolate chips and coconut in a small pot on very low heat.
12. Once melted dip the balls into the mixture and place back on the tray and into the freezer for another thirty minutes for the chocolate to harden.

Whip up a batch of these vanilla cupcake balls to share (HA) or indulge in yourself. They’re vegan, dairy free and have a dense cupcake like consistency. They’re made with healthy ingredients and are an easy, pop-in-your-mouth treat!