What is Natasha Najjar’s definitive guide to creating gluten-free vegan cake bites?

Sure, I can share Natasha Najjar's guide to creating gluten-free vegan cake bites. Here's a recipe for No Bake Cake Bites:

• Ingredients:

  • 6 Medjool dates
  • 1/2 Cup peanut butter
  • 1/4 Cup maple syrup
  • 1/2 Cup coconut flour
  • 1 tsp vanilla extract

• Steps:

  1. Mash the dates on a cutting board. Add all of the rest of the ingredients together and mix well.
  2. Adjust the mixture if necessary by adding more water or flour if needed for a chewy cookie dough like texture.
  3. Cover with sprinkles and enjoy! You can alternatively use dried coconut, cocoa powder or another topping instead.

And here's a recipe for Frosted Pumpkin Spice Cake Bites:

• Ingredients for the cake:

  • 2 Cups almond flour
  • 1 Tsp baking powder
  • 2 tsps pumpkin pie spice
  • 3 tbsps melted coconut oil
  • 1/4 C maple syrup
  • 1 Tsp vanilla
  • 1/4 C pumpkin purée

• Ingredients for the frosting:

  • 1/4 Cup cream cheese (I use the @sperofoods sunflower brand)
  • splash vanilla
  • 2 tbsp icing sugar
  • 1 Tsp almond milk

• Steps:

  1. Mix the dry cake ingredients in a medium sized bowl.
  2. In a small bowl mix the wet cake ingredients.
  3. Slowly add the wet ingredients to the dry ingredients. You’ll need to use your hands to really make sure it’s mixed well.
  4. Refrigerate the dough for 30 minutes and preheat the oven to 350 degrees Fahrenheit.
  5. Form the dough into balls but make sure they are pressed firmly into balls so they don’t fall apart later. Make about 15 balls.
  6. Bake for 12 minutes.
  7. Whisk the cream cheese frosting ingredients in a small bowl. Feel free to separate into bowls and add matcha powder, beet powder, and other colors for the frosting. I rolled mine in sprinkles (@edwardandsons) too.

Would you like more recipes like these?