Who else got at least one pack of coconut flour in their pantry and doesn’t know what to do with it? Meeee! I buy a pack and think it will probably be convenient when I bake or I’ll probably add a scoop in my smoothie for some extra fiber. And then I forget about it. It’s like I love the idea of coconut flour, but in reality I just hardly use it. Last month when I was in Prague I found a delicious snack and when I checked the ingredients I couldn’t believe the ingredients where so simple and included…coconut flour. The idea for these 2-ingredient cake bites was born.
After some Google research (can a recipe be that simple?) I bumped into the gorgeous website of Natalie where she indeed also loved the idea of combining only two ingredients to create these cake bites without an oven, but with coconut flour. Easter is almost here, so let’s go for it. We can all appreciate a simple recipe this time of the year, right?
The weird thing with coconut flour…
is that it’s not only hard to use (hello super dry crumbled failures), but it’s also not easy to use as a replacement for any other flour. Almond flour is not coconut flour and the same goes for oat flour. Coconut flour is totally different than all the other flours and to be honest I have to say after all my experiments: you either love coconut flour or hate it. The texture, the taste, the way to work with it… everything.
I do have to mention this coconut cookie recipe with coconut flour and coconut oil, which turned out pretty ok. For some it’s too dry and others love it. So again, you either love it or hate it. To finish the pack of coconut flour I have at home I will occasionally add a tablespoon to my smoothie eventhough I don’t taste it. I will also try to add a bit to my oats as per suggestion of Natalie to finish that bag of coconut flour that doesn’t seem to have a bottom.
Why bother buying coconut flour when it’s so hard to use I hear you think? Well first of all, I’m stubborn so I want to make it happen. Second of all, there are amazing recipes on the internet with coconut flour and I want to nail them. And lastly, it’s a grain- and gluten-free flour with a good amount of fibers so I feel a bit obliged to give it a try. Does that make sense?
These cake bites are SO simple to make and really taste like lightly baked cake. A bit like ”oma cake” as we call it in the Netherlands, which means grandma’s cake. I actually never liked that cake when I was a kid… and I believe these cake bites are much better. Don’t hate me for it.
So what’s the second ingredient?
Date paste! Now, that my friends I like a lot. I always have it in my fridge and wrote an entire blog post about it a while ago. I think it’s a must-have when you love anything sweet and when you love to bake.
The only thing you should keep in mind while making these bites is to make sure you don’t add too much date paste or too much flour. I think with this recipe you will be good, but maybe your flour is different or your dates are different (a bit more dry or more juicy), so keep an eye on the texture of the ”batter”. Add the flour slowly, because too little flour will make the batter too moist to roll and too much flour will result in a batter that is too crumbly to roll. All you have to do after that, is to place the cake bites in the fridge to make them a bit firmer. But you can also serve them right away. I couldn’t resist taking a bite form the batter. Oh my, so cake-like!
Let me know what you think of this recipe on Instagram or Facebook. If you make a picture on Instagram don’t forget to tag #thegreencreator since I’m sharing all of your creations now under the highlights ”recipes you love”.
- Combine the date paste and a little bit of the coconut flour in a bowl.
- Add slowly the rest of the coconut flour.
- Mix in between until you have a ‘’roll able’’ batter that stays together when you squeeze it.
- Roll into balls.
- Serve or keep in the fridge to create a firmer bite.
- Keep in the fridge for up to 5 days or even longer.
pinch of salt
1 tsp vanilla extract