Cake Batter Balls
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You know when you wake up in the morning at a hotel and your body is like so sunken into the fluffy mattress that your eyes are open but you just can’t move because any movement would ruin the moment of pure and perfect rest? Longest sentence award. That’s how the mattress is here in our rental. I wake up and just lay. I don’t think I’ve slept on a mattress this comfortable in at least 10 years.
I don’t think I’ve woken up feeling so rested in years. I don’t know how I’ll go back to my unsupportive brick of a bed at home. It’ll be rough.
But that’s besides the point. I’ve had a serious sweet tooth lately. It all started with a donut. Since coming to Cali there was this one donut shop that everyone told us was a must. Leucadia’s Donut Shop is a favorite among the locals and has the best donuts around. They were right. My fave is the vanilla with chocolate icing and rainbow sprinkles. I’ve been sprinkle obsessed ever since.
Sprinkles have magical powers. They transform things my kids deem “meh” to beautifully delicious and exciting treats. Oatmeal? Colorful oatmeal heaven. Yogurt? Multi-colored yogurt bliss. Pancakes? Birthday pancakes. Toast? Sprinkle toast. Wait. Ok ok, I’ve never actually put sprinkles on toast, but I don’t see what’s stopping me. I like how sprinkles bring the party. No matter who you’re with, or what you’re eating, add some sprinkles and it’s an instant parrrtayy.
I whipped up these easy (too easy) cake batter balls. No bake, five minute prep, and ohhh so delicious. I literally couldn’t keep little hands away. Caleb was loving the process of rolling these and dipping them in the sprinkles. And Nolan was loving creating chaos. Sprinkles eerrrywhere, people.
So let’s change some lives and make some Cake Batter Balls!!
Combine almond flour, coconut shreds, agave nectar (honey or maple syrup works for higher glycemic), refined coconut oil, almond milk, sea salt, and vanilla in your food processor. Process to mix everything together (about 30 seconds) and it will be like cookie dough consistency. Scrape down the sides and process for another 10 seconds. You can definitely use a bowl and whisk too, I’m just so used to using my food processor!
Roll a ping pong-sized ball in your hands. I used a cookie scooper to keep the ball size consistent 🙂 Then drop it in the sprinkle bowl and roll it around a bit.
Once they are coated in sprinkles, roll them in your hands one more time to really press the sprinkles onto the outside of the balls.
Place it on a plate in a single layer. Pop it in the freezer for 5 – 10 minutes, then transfer them to the fridge until ready to eat.Print
These really fun low carb, gluten free, dairy free, and vegan Cake Batter Balls are a crowd pleaser! Awesome recipe guaranteed to bring the smiles 🙂
- 1 1/2 cup blanched almond flour
- 2 tablespoons unsweetened coconut shreds
- 1/4 cup agave nectar
- 1 1/2 teaspoon vanilla
- 2 tablespoons refined coconut oil, melted and cooled
- 2 tablespoons unsweetened vanilla almond milk
- pinch of salt
- 6 tablespoons rainbow sprinkles
- Combine all the ingredients (minus sprinkles) in the food processor.
- Process for 10 seconds, scrape down the sides and process for another couple seconds.
- Refrigerate for 30 minutes.
- In a small bowl, pour 2 tablespoons of sprinkles at a time. Add more sprinkles as needed.
- Roll a large marble sized ball in your hands.
- Place it in the sprinkle bowl and roll it around a bit to get it coated with sprinkles.
- Once the balls have sprinkles, place them on a plate in a single layer.
- Transfer them to the fridge for another 30 minutes and keep them in the fridge until you’re ready to eat them.
Store in fridge.
Per ball: Calories 86; Fat 4.6g (Sat 1.9g); Protein 1.8g; Carb 6.4g (net carbs 5.4g); Fiber 1.0g; Sodium 2mg
Author’s note: at the time of update (9/7/16), I have in fact, put sprinkles on toast 😉
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