5 Ingredient No Bake Gluten Free Cake Bites (Easy

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Maple syrup
  • 1/2 cup No stir creamy almond butter

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1 cup Gluten free cake mix
  • 1 tsp Optional vanilla

Found on cottercrunch.com

Description

Ingredients

• 1 cup gluten free cake mix (you can use paleo or vegan gluten free cake mix. I used Pamelas Yellow Cake Vegan Mix
• 1 1/2 cup almond flour
• 1/2 cup no stir creamy almond butter
• 1/2 cup maple syrup
• 1/2 cup or more cup dark and/or white chocolate divided. Baking Chocolate chips work too. (you will use some for coating for baking chocolate work best). See notes for vegan chocolate
• optional Vanilla 1 tsp

Directions

• Place your cake mix and almond flour in a large a large bowl. Mix together until its not longer clumpy.
• Chop part of your chocolate into bits. Or use white chocolate chips. Add in 1/4 cup to 1/3 cup to the mix.
• Add your almond butter. Stir ingredients all together.
• Add in your maple syrup a little at time. Then mix with spoon or hand. If batter is too runny, add more almond flour.
• Add in optional vanilla then mix again well with hands.
• Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment paper underneath.
• Next melt the other half of your chocolate. If using melting chocolate, just placed in microwave 1 minute at a time until melted. You can use white or dark chocolate to coat them and another to drizzle on top. note If you are using white or chocolate chips to melt, t add in a 1/2 tbsp coconut oil to help make the melted chocolate smoother.
• Dip each gluten free cake bite in your melted chocolate. Place back on cookie tray. Repeat until all are coated. If you run out of chocolate, just melt more.
• Last, take a whisk and dip it in your melted chocolate. Drizzle this over the bites. You can use dark chocolate here if you already used white chocolate.
• Place in freezer and Let them freeze for 20-30 minutes.
• Then transfer into sealed container if not using right away.
• keep in fridge or freezer for up to 6 weeks.
• The batter can get sticky depending on how fine you grind your banana chips and nuts. Just add more almond flour or even coconut flour to thicken. Or let batter sit in fridge longer after mixing.