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Birthday Cake Batter Chickpea Balls

  • Author: Flora & Vino
  • Total Time: 10 minutes
  • Yield: 16-18 balls
  • Diet: Vegan


Celebrate the day with grain-free birthday cake batter balls made with chickpeas, maple syrup, cashew butter, and vegan sprinkles! Yes, they taste like b-day cake!


  • 1 15 oz. can chickpeas, drained and rinsed
  • 1/4 cup pure maple syrup
  • 1/2 tsp vanilla (optional)
  • 1/4 cup cashew butter
  • 1/4 cup almond flour
  • 12 TBSP coconut flour
  • pinch of salt
  • 1/2 cup vegan sprinkles


  1. Add the sprinkles to a small bowl and set aside.
  2. Add the chickpeas, maple syrup, cashew butter, and optional vanilla to a large blender or food processor. Blend until smooth and thick, scraping down the sides as needed to recombine. The dough should be think and sticky.
  3. Transfer the mixture to a large mixing bowl and stir in the almond flour and 1 TBSP of coconut flour. Mix well with a spatula. The mixture should start to thicken. If the dough is still too sticky to work with, add another TBSP of coconut flour to thicken.
  4. With a cookie scoop, scoop ~1.5 TBSP of “cake batter” and roll into balls with your hands.
  5.  Roll the birthday cake balls in the sprinkles to coat them. Repeat with remaining mixture until you have ~16-18 balls of similar size.
  6. Enjoy immediately!
  7. Store leftover Birthday Cake Batter Chickpea Balls in an airtight container for up to one week. Freeze for longterm storage.
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Category: Dessert, Snack
  • Method: Blender
  • Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Grain-Free