Fuel up and indulge in these no-fuss but oh-so-delicious Giant Raw Vegan Glutenfree Sugarfree Cake Balls! I have been making these for more than 6 years now without actually writing down the recipe. So it’s more than time to share the one and only true cake ball recipe with you. From a nutritional point of view these cake balls are raw, glutenfree, sugarfree, vegan (and insanely delicious). Apart from the basic ingredients for these cake balls I always add one special ingredient which changes according to mood or even nutritional needs. For this batch of cake balls I used linseed flour as a special add on ingredient which is a great way of supporting digestion.
You want to know a scret? I always dreamt about opening my own cake ball business. But then I felt that my passion for food was so much greater than just cake balls so I decided to start WSBH which now enables me to share my food with a much larger audience than just my ‘cake balls customers’. So I guess you could say that these cake balls have defintely triggered the start of something really big.
But back to the recipe and come words about the cake ball finish: I usually coat them with chocolate which tastes great but if you like to take them away with you on a trip or to the office I recommend rolling them in nuts or just keeping them au naturale. You don’t like coconut flour? Use ground hazelnuts or walnuts! Customize the cake balls to your tastebuds by adding lemon zest, cacao nibs, or spices. Recently, I have also started using essential oils to add a flavor explosion to my raw creations. One of my favorite essential oils for baking is the Tonka Bean Oil by Taoasis. The smell and taste of this natural oil is just fantastic and it’s such a good and natural way of flavoring your raw cakes and sweets.
Raw Vegan Glutenfree Sugarfree Cake Balls (Makes 10 depending on size)
- 8 dates (pre-soaked in warm water for 30 minutes and drained)
- 3 tbsp soft coconut butter
- 2 tbsp linseed flour
- 1.5 tbsp coconut flour
- 1/2 tsp vanilla essence
- vegan chocolate for coating plus rose petals, pistachios, etc. for decoration
Place all ingredients in your blender (except the chocolate) and blend until you end up with a sticky dough. Remove the dough from the blender and roll into big but still bitesize cake balls. Melt the chocolate and dip the cake balls into the chocolate and set them on a lined tray to set. Store in the fridge in an airtight container for up to a week.
For more mouthwatering truffles check out my Fruity Cheesecake Bites and my Raw Cherry Bombs.