Nut Butter Vegan Cake Balls (No Frosting!)
 
Prep time
Cook time
Total time
 
You can double, triple, or quadruple this recipe based on how many cupcakes you have on hand. They freeze well, so don't be afraid to make extra. This is a great way to use up cake flops, especially when you need to keep your frosting for the cake success!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 servings
Ingredients
  • 1 vegan cupcake (gluten-free, if needed; see Flavor Notes below)
  • 2 tablespoons peanut, nut, or seed butter (see Flavor Notes below)
  • 2 teaspoons powdered sugar
  • 1 ounce dairy-free dark or semi-sweet chocolate
Instructions
  1. Crumble the cupcake into a large bowl. You can do this using your fingers, or blend it up. I pulsed the cupcake in my spice grinder to get an even crumb.
  2. In a small bowl, whisk together the nut butter and powdered sugar. Add the cupcake crumbs and mix well to combine. If the mixture is too gooey to handle, place it in the refrigerator for a few hours to firm up.
  3. Melt the chocolate.
  4. Scoop out the cupcake mixture by the tablespoonful and shape into balls. Drop each ball into the chocolate to coat. Remove and place on a cookie sheet lined with a silpat or parchment paper.
  5. Place the chocolate-covered cake balls in the refrigerator or freezer to firm up for about 30 minutes. Once firm, these can be popped in a baggie and stored in the freezer for a treat anytime.
Notes
Flavor Notes: Feel free to use whatever cupcake flavor you've got on hand. Classics like vanilla, chocolate, or strawberry go great with peanut butter or sunflower seed butter. Bolder flavors, like lemon or spice cake, are delicious with cashew butter or almond butter.

Cake Pops Option: Poke a stick through each formed cake ball. Dunk the balls in chocolate to coat, and prop the sticks up, if possible, while they set in the refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/nut-butter-vegan-cake-balls