Vegan No-Bake Birthday Cake Balls

 

 

Oh, hello.

I made vegan no-bake birthday cake balls last week and I CAN’T STOP THINKING ABOUT THEM.

You probably need to make these ASAP.

 You know when you make something and it turns out SO GOOD you’re kind of shocked? If you’re an experimenter in the kitchen like I am, you know exactly what I mean.

 

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This has happened to me twice this month. (The second time is a future blog post. Hint:  it’s called Maple Bourbon Popcorn.)

 

I was puttering around making my raw brownie bites at my roommate’s request (I will be posting the recipe soon for those, too. I call them Nessy Balls. And because I am 12, it makes me giggle.) when I remembered we had yellow cake mix in the cupboard left over from my birthday smoothie craving.  I just knew I had to incorporate them into my balls.

Ha.

 

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Duncan Hines brand is inadvertently vegan, but judging by the long list of ingredients, not remotely ‘healthy’. That’s okay. If you’re going to indulge in anything yellow cake-flavoured, these balls are definitely a better choice than actual cake mix cake. Sweetened with dates and with only a handful of ingredients, they take less than 10 minutes and while I’m not sure if they’re completely raw (I can’t speak to whether everything in the mix is raw), these are most definitely no-bake.

Quick and easy, just the way I like my balls desserts.

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Vegan No-Bake Birthday Cake Balls

1/4 pitted dates

1/4 cup raw unsalted cashews

1/3 cup vegan yellow cake mix

1 teaspoon vanilla paste or extract

1 tablespoon coconut oil

1/2 tsp sea salt

Sprinkles, for garnish

 

Place dates, cashews, coconut oil, vanilla paste and cake mix in a food processor. Pulse until processed, about 2 minutes.

Roll into balls and coat with sprinkles.

 

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The coconut oil adds much-needed moisture to the mix, and adheres the sprinkles to the balls, so make sure not to skip it. Some recipes for bars or balls that call for dates and nuts blend them separately, but I like having little chunks of dates and cashews in these balls, so this recipe calls for blending all together. Feel free to experiment for your personal taste preference.

Refrigerate when done, and eat chilled. 

Makes 12.

 

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About Janessa

I'm a travelin' vegan gal, event planner & writer who loves eating, drinking, hiking, biking, reading, writing, loving, scheming, learning, laughing, champagne-ing and gerunds.
  • Lesley

    Dammit! Just did the weekly shopping. Those sound great!

    • Janessa

      There’s always next week!

  • Hayden

    These looks awesome! If any of your followers are in the bay area, more awesome vegan food will be coming your way when vegan pop-up restaurant Wildflower heads to San Fran for Cinco de Mayo weekend. Check it out and spread the word! http://ieatgrass.com/2012/04/wildflower-comes-to-san-francisco-for-cinco-de-mayo/

  • Ahimsa

    Going to try and make a NZ version of these today! Have some Bob’s Red Mill Gluten Free Chocolate Cake Mix and a big ol’ bottle of coconut oil. Yum!

    • Ahimsa

      (By these I mean the balls formerly known as birthday and currently known as holiday. And choclatized, since the rest of the world doesn’t do yellow cake.)

      • Yay! I bet that they’ll turn out really good! Take a picture if you can.