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Healthy Sunbutter Caramel Cake Bites

Healthy Sunbutter Caramel Cake Bites on a stick!  Tastes like a moist cake but it's a lollipop covered in chocolate sprinkled with coconut and loaded with date caramel.  Made with sweet Medjool dates, and non-processed ingredients.  Paleo, gluten-free, nut-free, vegan, and healthy.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert, Snack
Cuisine: American, Dairy-Free, Egg-free, Gluten-Free, Nut-Free, Paleo, Vegan
Keyword: cake, cake bites, cake lollipops, caramel, healthy, medjool dates, no-bake, sunbutter
Servings: 16 cake bites
Author: Julie Rosenthal

Equipment

  • double boiler or microwave
  • Lollipop sticks
  • food processor

Ingredients

  • ½ cup sunflower seed butter , creamy, organic, sugar and salt-free
  • ¼ cup cassava flour
  • 1 tbsp cassava flour
  • 12-16 Medjool Dates remove pits, and soak
  • 4 dark chocolate bars gluten-free
  • 2+ tbsp coconut oil
  • ¼ tsp pink Himalayan salt or sea salt
  • ½ cup ground coconut shreds

Instructions

  • Soak dates ahead of time in a bowl filled with warm water for 20 minutes.
  • After dates are soaked, drain them and discard the water.
  • Add dates to a food processor along with the sea salt, sunflower seed butter, and cassava flour and blend really well until all ingredients form a smooth mixture.  You may need to use a spoon to scrape the sides of the food processor.
  • Spoon the mixture into a bowl and freeze for 20 minutes so it hardens enough to form the mixture into balls.  **If you can form the mixture into balls without the dough being too sticky then you can skip this step.
  • Then add a stick to the center of each ball and place on a baking tray lined with parchment paper.
  • Freeze balls until hardened.  This could take 1 hour or longer.  This way when you dip the balls into the chocolate the dough will not melt.
  • 15 minutes prior to removing the lollipops from the freezer, prepare to melt the chocolate in a double boiler (on low to medium heat to melt) or microwave (at 30-second intervals).  Add coconut oil teaspoon by teaspoon to thin out the thickness of the chocolate and make it more spreadable.  
  • Once you take the lollipops out of the freezer, dip them into the melted chocolate until the entire ball is covered.  You can use a spoon to help you do this.  Feel free to add toppings like shredded coconut or even gluten-free sprinkles.
  • Then let them lay on the parchment-lined baking tray. Once all lollipops are covered in chocolate put them back in the freezer and freeze until set.
  • Once set store them in a plastic bag or sealed container and keep frozen until ready to serve. Store in the freezer for up to 6 months.  These taste amazing frozen and at room temperature.

Notes

  • Use the total amount of dates (16) if you want a ridiculously sweet cake bite.  But you don’t have to use that many.
  • If you need help choosing a gluten-free chocolate bar, check out my healthy chocolate post.
  • Make sure the sunflower seed butter you use is the creamy type.  I love Sunbutter, because of its creamy texture.  If you cannot get that brand, just aim for organic, sugar-free, low sodium, and creamy.