3 Ingredient No Bake Blueberry Cake Balls
These blueberry cake balls don't require any baking or cooking. They need just 3 ingredients and are made without added wheat flour, eggs, refined sugar, dairy, butter or oil. They are an easy treat that you can easily customize.
Ingredients
- 1 cup (120g) frozen blueberries, or frozen wild blueberries
- 2 cups (199g) superfine almond flour, see note
- 2-3 tbsp (30-45ml) honey, or more as needed to taste
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Add frozen blueberries to a food processor. Pulse until they become finely chopped and are the size of crumbs. Add almond flour and honey. Mix until everything is evenly combined and the mixture starts to clump together. Stop and scrape the sides of the food processor with a spatula a few times to help incorporate all the ingredients. Mix until the mixture clumps together into a ball and resembles a soft dough. If your mixture seems too wet or sticky, add a little more almond flour. If it is too crumbly and not sticking together, add a little more honey. You can also taste and add a little more honey if needed.
- Use a 1 tbsp cookie scoop to scoop the dough. Roll the dough portions into smooth balls. Place the balls onto your baking sheet. If desired, you can coat the balls in some unsweetened finely shredded coconut, but this is optional. See note for more details if you want to add optional coating.
- Place the balls into an airtight container. It is important that you do this because the blueberries will oxidize and turn much darker if you don't store them in an airtight container. Place them into the fridge for about 60 minutes to help them set. They are then ready to eat. Store any uneaten balls in an airtight container in the fridge or freezer.
Notes
- Blueberries note: This recipe works best with frozen blueberries while they are still frozen. You can also use frozen wild blueberries which have a sweeter flavor and a more purple color. If you only have fresh blueberries, freeze them solid first before using.
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
- Optional coconut coating: These balls taste great just as they are, but they do look a little plain so I added an optional coconut coating for garnish. If you want to add unsweetened shredded coconut like I did, it's best to use a very finely shredded coconut (no thicker than string). I used a heaping 1/4 cup of finely shredded coconut for coating. I used Let's Do Organic Unsweetened Shredded Coconut.* You can also coat the balls in melted chocolate instead of coconut.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1ball, Calories: 65kcal, Carbohydrates: 4g, Protein: 2g, Fat: 5g, Saturated Fat: 0.3g, Sodium: 0.1mg, Fiber: 1g, Sugar: 2g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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