Christmas Cake Bites are a festive treat for the health-consciense desert lover. They also make for a beautiful presentation:
These little cake bites are festive, easy to make, and most importantly, taste amazing.
The base is made of coconut flour, which is a wonderful ingredient to use in raw cakes and deserts. It binds on it’s own without the need of a binding agent and it only takes a little bit of liquid to get the right consistency.
I enjoy experimenting with making deserts from coconut flour so I always buy larger amounts in the bulk bins in farmer’s markets or better grocers. It is cheaper that way, and once you start making things with it, you’ll want more and more!
To make the red cake bites, I used powdered red beet and to make the green bites I used a pinch of Spirulina. I LOVE Spirulina for adding a beautifully vibrant green color, but be careful not to use too much or you may get an ocean taste that comes through. It is an algae after all, which means its loaded with good for you compounds, but we definitely do not want that in a sweet treat. I only used 1/2 a teaspoon which turns out to be plenty because its so highly concentrated.
I also added a little bit of almond flour for texture and to help make a more complex flavor. This recipe is also refined-sugar free thanks to maple syrup! The maple gives a nutty taste that compliment the coconut and almond flours nicely.
I used semi-sweet vegan chocolate chips for the coating.
You make the batter, then divide in half and add the red beet powder and the Spirulina to each half of the dough, so that you have a batch of green and a batch of red dough. After mixing, you just roll out cake bites by making balls about the size of 2 tablespoons and place in the fridge for about 30 minutes to firm up before coating with the melted chocolate. Easy as that!
After getting all of the balls rolled in chocolate, freeze for at least 40 minutes before eating to ensure the chocolate has set properly. These little babies will keep in the freezer for a couple months, so its a perfect thing to make ahead of time and just grab them before using!
A Christmas-inspired healthy-ish desert that’s easy to make and tastes light and wonderful!
- 2 cups coconut flour
- 1/4 cup almond flour
- 1 cup milk
- 1/2 cup cup maple syrup
- 1/2 cup coconut nectar (or sub more maple syrup)
- 1/2 tsp salt
- To make dough, mix dry ingredients and whisk to incorporate and fluff the mixture. This step helps make a more light, airy final product.
- Slowly add wet ingredients and mix to fully combine.
- Separate dough in half. Put each half in a separate bowl. Add the spirulina to one bowl and the red beet powder to the other bowl.
- Make balls by putting about 2 TBSP of dough into the palm of your hand and form a rounded shape. Roll it gently to pack tightly to ensure it doesn’t crumble apart.
- Place rolled balls into the freezer for a few minutes to ensure they don’t fall apart when coating with chocolate.
- While balls are in freezer, melt chocolate over a double broiler or something similar.
- Line a large baking sheet or pyrex dish with parchment paper.
- Carefully take the dough balls out of the freezer and slowly roll each in the chocolate one at a time and place on parchment lined sheet.
- Once completed, place sheet pan in freezer to set fully. This should take about 40 minutes to an hour.
- Take out of freezer about 10 minutes before serving so that the chocolate has time to warm up a little to make them easier to bite into.
- Christmas Cake Bites will keep in freezer for at least 2 months.