No Bake Blueberry Cocoa Cake Bites

no-bake-cake-bites-allergen-free

Even though I don’t crave sweets the way I used to, I have been fighting off old urges since my pregnancy hit 35 weeks or so.  To prevent myself from going mad with pregnancy cravings, I decided to try some new recipes that would offer satisfaction but not be overwhelmingly sweet.  These No Bake Blueberry Cocoa Cake Bites really hit the spot.  They are low sugar, sweetened almost completely by the blueberries and unsweetened applesauce, and they are lower in carbs than a traditional cake bite.  Not to mention there is no baking involved, so you can eat them as soon as you make them! 

I must admit that I got this idea from a wonderful blogger, Audrey, who is the unconventional baker.  Her blog has some of the most creative and delicious recipes I have seen in a long time!  I highly recommend checking her site out at unconventionalbaker.com.  She has some recipes for donut holes that look AMAZING and I am sure they taste as good as they look.  But it got me thinking about what foods can make a cake bite and still be gluten, dairy, egg, and soy free, and not be made primarily with nut butter or highly sugar based.  I have made a lot of desserts with nut butters, but I wanted something different this time.  Hey, the baby wants something ‘cake-like’ I guess! 

So, I gave this new recipe a whirl.  I made a mock-jam using blueberries, lemon juice, agar agar, and water.  I combined that berry mixture with coconut flour, Teff flour, cocoa, non-dairy milk, unsweetened applesauce, and a bit of salt.  I added the cocoa to this recipe because I love chocolate and I thought it would pair well with the blueberries.  The texture was surprisingly cake-like, even though it didn’t require any baking.  I did roll them in a little bit of sugar before placing them in the refrigerator to set because I thought they needed a little sweetness.  My husband agreed that the little bit of sugar at the end made a big difference.  

Next time you have a craving that just won’t go away and you don’t want to go nuts and bake something you’ll regret eating…try these little cake bites. 

 

No Bake Blueberry Cocoa Cake Bites
Yields 14
gluten free, dairy free, egg free, soy free, lower sugar
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cup of frozen wild blueberries
  2. Juice from ¼ of a lemon
  3. ¼ cup of water
  4. 1 tsp of agar agar
  5. ¾ cup of coconut flour
  6. ¼ cup plus 1 Tbsp of Teff
  7. 1 Tbsp of unsweetened cocoa powder
  8. 2 Tbsp of unsweetened applesauce
  9. 1/3 cup of non-dairy milk (I used rice milk, unsweetened, plain)
  10. ¼ tsp of kosher salt
  11. 1 Tbsp of coconut sugar or brown sugar
Instructions
  1. Place your frozen blueberries into a small sauce pan or pot, add the lemon juice and water. Let it simmer on a low flame until the berries get syrup-y and it is bubbling a little. It took me about 4-5 minutes.
  2. Add in your agar agar (you can use gelatin if needed, but I used the agar). Stir until dissolved and let it cook on the stove for another minute until it begins to thicken. Set aside for later.
  3. In a medium sized mixing bowl, combine your coconut flour, Teff, cocoa powder, applesauce, milk and salt. As soon as your blueberries are cooled slightly, add the mixture to the other ingredients.
  4. Mix well with a rubber spatula or large spoon. It will come together like a dough and the color will be a very pretty blue from your berries.
  5. Put down a piece of parchment paper on a plate, flat dish, or small cookie sheet that can fit in the refrigerator and hold the cake bites while they chill.
  6. Using a teaspoon or mini cookie scoop for uniformity, form little cake bite balls with your hands (your hands may get a little blue, but don’t worry it is only temporary until you wash them). Place them on your parchment paper.
  7. Once you have made them all, scoop one tablespoon of coconut palm sugar or brown sugar into a small bowl. Roll each ball through the sugar so it is coated. Please be aware that the sugar will eventually melt and be mostly absorbed into the cake bite, so they will look less ‘sparkly’ when you go to eat them.
  8. Although you can technically eat them right now, I prefer to place in the refrigerator for 10 minutes and let them cool.
Notes
  1. For presentation purposes, if you want to roll these in something else such as crushed pecans, shredded coconut, or confectioners sugar, that would be fine too.
Adapted from UnconventionalBaker
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