Healthy Cake Batter Bites!! These no-bake funfetti style treats are perfect for a variety of occasions but also make a great snack. Like eating cake batter but in edible form.
Remember when cake pops entered the party scene?! I feel like they became super popular when Pinterest took off (circa 2011?) and have become a party staple ever since.
Of course traditional cake pops are not the healthiest of desserts, but they sure are delicious little sugar bombs.
Either way, I thought it’d be fun to do a healthier version that you can make as a snack or a healthy kid friendly treat.
Are These Cake Batter Bites actually healthy?
In my book, yes! We’re taking the idea of a traditional cake pop and swapping out the refined ingredients for more whole foods, less sugar and nutrient dense ingredients like cashew butter, oats and almond flour.
What You Need
- creamy cashew butter – I love using cashew butter because it has a rich flavor. Almond butter could work too, but my top choice is cashew butter for more of that “vanilla cake” flavor.
- coconut butter – coconut butter adds additional sweetness.
- maple syrup – you can also use honey or agave syrup. Date syrup could also work.
- almond extract & vanilla extract – almond extract is what gives these cake batter bites that traditional flavor. Extra vanilla too!
- rolled oats & almond flour – a mixture of oats and almond flour give these bites their soft texture. Almond flour also gives them a “buttery” taste.
- sprinkles – You can’t do cake batter flavor without sprinkles! I used these for adding into the batter, and then also these for dipping.
Make them in minutes!
These cake batter bites are super easy to make and ready in minutes.
If you’re using a food processor, everything except the sprinkles goes into the bowl and you just process until the oats have broken down and dough forms.
If you don’t have a food processor but have the means to make oat flour (i.e. using a NutriBullet) you can also make these by simply adding all of the ingredients to a large bowl and stirring by hand.
Either way, SO EASY.
Refrigerate Dough for Easier Rolling
To make the ball rolling process easier, refrigerate the dough for about 15 minutes.
Next you’ll use a 1/2 rounded tablespoon to scoop the dough, roll between your palms and place on a lined baking sheet to prevent sticking.
Dip in Coconut Butter to Add Sprinkles
And if you’re adding sprinkles, dipping the energy bites in melted coconut butter for the “frosting” will allow the sprinkles to stick a little bit better.
And if you’re using these as a kid friendly treat, I can assure you they’ll have no idea the coconut butter isn’t really frosting.
TIP: if you’re looking to make the coconut butter fun colors for kids or a special occasion, add a touch of natural food coloring to the melted coconut butter.
More Occasions to Celebrate
- New Year’s Eve – black, gold and/or silver sprinkles
- Valentine’s Day – pink, purple, red and/or white sprinkles
- St. Patrick’s Day – green and white sprinkles
- Easter – pastel sprinkles
- 4th of July – red, white and blue sprinkles
- Halloween – orange, black, green and/or purple sprinkles. Add some googly eyes for fun too!
- Christmas – red, green, gold and/or silver sprinkles
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- ½ cup creamy cashew butter
- ¼ cup coconut butter, softened
- 3 TBSP maple syrup
- 1/2 tsp almond extract
- 1 1/2 tsp vanilla
- 1 cup Rolled oats
- ½ cup Almond flour
- 1 TBSP sprinkles (I used these for in the batter)
- 2 TBSP coconut butter, melted
- Sprinkles for dipping (I used these and these)
- Add all ingredients, except sprinkles, to bowl of large food processor. Process until dough forms. Alternatively, you can use a large bowl (no processor) and about ¾ cups oat flour versus whole rolled oats.
- Remove S-blade and stir in sprinkles (optional). Refrigerate dough for about 15-20 minutes to help with rolling.
- Using ½ tablespoon or small cookie scoop, scoop dough and roll between palms. If dipping in melted coconut butter, place in freezer for 10 minutes.
- Dip chilled cake batter bites into melted coconut butter and dust with sprinkles.
- Allow coconut butter and sprinkles to set before storing.
You can also use almond butter in place of cashew butter, or a mix. Sunbutter and tahini won’t give you the same flavor. Using all coconut butter will also not work as well.
Store bites in fridge in airtight container, up to 2 weeks.