Surrounding the spirit of Valentine’s Day, I bring you cheeky little love treats I like to call, Glazed No-Bake Bliss Bites.
A fancy term for healthy, vanilla cake protein balls with a blush pink coconut oil glaze, from a natural food coloring that I’ll tell you about in a bit. For your lover, for your bestie, for yourself, for any special occasion, they’re just the cutest!
The cake ball “dough” consists of coconut flour, vegan protein powder (I used this berry protein powder), maca powder (optional), unsweetened applesauce, tahini and non-dairy milk (I used almond milk; for a nut-free version use oat milk or coconut milk). And yes, they taste like doughy vanilla cake pops or truffles! Instead of regular flour, we’re using paleo-loving coconut flour, which works wonders in these little bliss bites. I use this coconut flour.
Naturally sweetened with agave nectar, for treats without the sugar rush. I actually made myself sick from previous recipes using powdered sugar for the pink glaze (!!), which I mentioned on snapchat and Instagram… the clean ingredient route is much preferred. Refined sugar free means headache free as well…. no more confectioner’s sugar for me.
What I love most about these sweet little bites?
The wholesome ingredient list, not to mention the obvious cute factor!
By replacing a few ingredients with healthier ones, sweets can still be enjoyable and indulgent, without making us sick, which is exactly what I did with the glaze. Instead of mixing powdered sugar and water, softened unrefined coconut oil and agave nectar work just the same, if not better (be sure to read and follow my directions carefully!) and much more nourishing for our bodies too.
Why maca powder? Maca provides a caramel-y taste and offers tons of energizing minerals, while also balancing hormones and boosting libido… ♥ I use this maca powder.
To achieve a light pink blush color, I used beet root powder for natural food coloring, rather than fake, store-bought coloring. Although the color may not be super vibrant, I think they turned out perfectly! Beet powder will not add an earthy taste, since we are using so little.
If you’re not into beet powder, here are other homemade ideas for natural food coloring:
- Pink/Red: pure pomegranate juice, pure raspberry juice or pure beet juice (or powdered versions of each)
- Orange: carrot juice, paprika
- Yellow: ground turmeric (or turmeric juice)
- Green: spirulina powder, matcha powder, liquid chlorophyll, spinach powder
- Blue: red cabbage juice, blue majik powder
- Purple: pure blueberry juice, purple sweet potatoes
- Chocolate: cacao powder
Start with a small amount (like 1/8 teaspoon small) and add more in teeny amounts, to achieve the hue you’re going for. More colored juice/powder does not mean a prettier color! Less is more, or else you’ll wind up with a mucky looking color.
My Glazed No-Bake Bliss Bites are perfect for any holiday or special occasion! Birthdays, Christmas, baby showers, bridal showers, Valentine’s Day…. any special day!
The best part? Everyone can enjoy them, no matter the dietary restriction.
These little bites are gluten free, dairy free, soy free and can be made nut free.
For questions regarding ingredient substitutions:
Do I have to use protein powder? No, you can replace it with a gluten free flour (such as oat flour). If you replace it with extra coconut flour, adjust the liquid by adding more until its sticky enough to roll into balls.
Can you replace coconut flour with oat flour? I don’t see why not, you may need to adjust the liquid and use less, since coconut flour soaks up liquid like a sponge. Halve the liquids and add in more as needed if using a different gluten free flour.
Can you use maple syrup instead of agave? Yes.
Leave a comment below with any other questions! If you try other substitutions, please leave a comment and let us know how they turn out!
- 3/4 cup coconut flour*
- 1 scoop vegan protein powder* (1/4 cup; berry or vanilla flavor)
- 1/2 teaspoon maca powder (optional)
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened vanilla almond milk (or any plant milk; coconut milk, oat milk)
- 1/3 cup unsweetened applesauce
- 1/4 cup agave nectar (or pure maple syrup)
- 2 tablespoons tahini (or runny cashew butter)
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons extra water, if needed
- 1/4 cup unrefined coconut oil, softened (room temperature; not melted)
- 3 tablespoons agave nectar (or maple syrup)
- 1/4 teaspoon almond extract (or vanilla)
- 1/4 teaspoon beet powder (or more, to your color preference)
- sprinkles, for topping
- Line a plate or baking sheet with parchment paper. Set aside.
- In a food processor, combine coconut flour, protein powder, maca and sea salt. Pulse until combined. Add in almond milk, applesauce, agave, tahini and vanilla. Pulse until well combined, until the dough forms into a uniform ball in food processor. If not, keep adding in extra water (by tablespoon), as needed.
- Lightly wet your hands with water to help roll into balls. Using approximately 1.5 tablespoons of dough, roll into a ball, first by patting it down flat in your hands a couple times, and then gently rolling. Makes about 12. Place on baking sheet in the freezer for 20 minutes to set.
- Meanwhile, make the glaze, using only softened, room temperature and white in color coconut oil (not hot, not cold). With a fork, stir coconut oil together with agave nectar, almond extract and beet powder.
- Remove tray from freezer. Have your sprinkles ready! Place a ball on the surface of a fork and dip into the glaze, rolling around to coat all sides. Lift the ball out, wiping off excess glaze on the edge, from the ball. Set the ball back on the chilled parchment-lined tray to ensure the glaze sets. Quickly decorate with sprinkles, and repeat with remaining balls (the glaze sets quickly, when it comes into contact with cold).
- Place tray back in the freezer for 20 mins to set.
- * If using gluten free flour in place of coconut flour, reduce liquid amounts by half, adding in more as needed.
- * Protein powder can be swapped for coconut flour or any gluten free flour. If replacing with coconut flour, you'll need to add in more liquid. If replacing with gluten free flour, you may need less liquid.
- * If coconut oil is melted, it will keep the agave separated and won't mesh together.
- * Keep leftovers refrigerated or frozen until serving.
Hope you guys LOVE these little cake bites as much as I do. Still can’t get over their cuteness.