Healthy Cake Batter Bites
At 8 weeks pospartum, I’ve come to terms with the fact that I can no longer justify indulging in many treats. I’m not able to do a lot of nursing now so I’m not burning those extra calories. It’s time to get back to normal healthier eating, but it totally sucks! One of my biggest cravings with this last pregnancy was cake. I know, so bad, but the craving was strong!
I’ve loved these healthy cookie dough bites for a long time now. They are the perfect little bite of sweetness and do actually taste like cookie dough. As I was trying to think of healthy snacks I could store in the fridge, I decided to make a cake batter version of those bites! Cashews and oats are the base of these bites and when you throw them together in a food processor, they produce a nice cake or cookie-like consistency.
To achieve the cake batter taste, you just need some butter extract and a touch of vanilla. You can add more if you want a stronger flavor. And then of course, you have to add a good dose of colorful sprinkles! These are a fun and healthy treat that kids can enjoy too!
- 1 cup raw unsalted cashews
- 2/3 cup oats
- 3 tablespoons maple syrup or agave nectar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons natural butter extract
- 1 tablespoon melted coconut oil
- 1/4 cup sprinkles
- Add the cashews and oats to a food processor. Chop until the mixture is a fine powder. Add in the agave nectar, vanilla and butter extracts, and the coconut oil. Blend/pulse until well-combined. Be careful not to overmix the cashews (you don’t want to end up with cashew butter). Stir in the sprinkles.
- Form into 1- 1 1/2″ inch balls. Place on a cookie sheet lined with parchment and chill for about 2 hours or longer and serve. Store leftovers in an airtight container in the fridge.
Serving Size:1 bite
Amount Per Serving: Calories: 81 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 1mg Sodium: 2mg Carbohydrates: 8g Fiber: 1g Sugar: 3g Protein: 2g