Okay 2023 is going to be the year of Cake Balls. Remember the chocolate ones from the other week?! Well, these WHITE CHOCOLATE PUMPKIN Cake Balls are BETTER!! Ben agrees!! They are #glutenfree #dairyfree and #nutfree, so both Ben and I could eat them, and these cake balls lasted ONE. NIGHT. in our house. these are a MUST!!
For the Balls:
1.25 C GF All Purpose Flour
3/4 C Pumpkin
1/4 Cup Maple Syrup
2 eggs
1 tsp baking soda
1 tsp vanilla
Dash of Salt
CINNAMON
3/4 C Pumpkin
1/4 Cup Maple Syrup
2 eggs
1 tsp baking soda
1 tsp vanilla
Dash of Salt
CINNAMON
Bake in a brownie or cake tin at 350 for ~22 mins. Take out and let cool. Here’s the confusing part- mash up your cake and mix in homemade icing!
Icing:
1/2 Cup powdered Sugar
1/4 Cup melted vegan butter.
Dash of vanilla.
whisk until an icing consistency and pour it over your deconstructed cake.
Now, roll this new mixture into round balls. Melt vegan white chocolate with coconut oil, so you have a white chocolate sauce. Dip your balls in one by one, add sprinkles, and refrigerate!!
ENJOY ENJOY these are so fricken good!!!
xx #nobread
