Chocolate Raspberry Cake Balls

Still snowed in here. I am getting cabin fever with school cancelled and all. Had I known, I would have stocked up on ingredients to test a bunch of new recipes. Oh well. Today's delicious little cake balls have no real raspberries. Who can get those in the middle of an ice and snow emergency? Lucky for me, I have a bottle of chocolate raspberry flavoring for coffees. Those really can add a lot of interest to basic recipes, so don't just save them for your coffee. I just finished up this little bottle, so I will add this flavor to my next order of Capella Drops. Maybe you should too.

These cake balls are so simple to put together. I use my cake pop appliance. So easy--no stick, no clean up, and they bake in only 5 minutes per batch. The whole recipe bakes in less time than I would have them baking in the oven. You can make them as mini muffins too though. The batter is a coconut flour base with lots of chocolate flavor. If you prefer almond flour, try this recipe. The coating is a yummy coconut oil glaze that is perfect. Not messy like a frosting, not full of sugar like a candy bark. I used an unrefined coconut oil, so there is a bit of that flavor, but you can use refined so all you taste is the chocolate raspberry. You might want to do a better job of covering that skewer hole than I did, but hey, these are not for a fancy party, just for us, so....Martha I am not.

Chocolate Raspberry Cake Balls


Cake:
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/2 cup Swerve or any sweetener equal to 1/2 cup sugar
3 eggs
1/4 cup mild flavored oil, melted butter or melted coconut oil
10 drops chocolate raspberry flavoring (more or less, depending on brand and taste preferences)
up to 1/4 cup water or almond milk

Coating:
1/4 cup coconut oil
1/4 cup cocoa powder
3 packets (6 tsp equivalent) stevia
5 drops chocolate raspberry flavoring

In a medium bowl, combine the dry ingredients. Then stir in the eggs, oil and flavoring. If using coconut oil, you may need to briefly heat the batter to remelt the coconut oil, as it can sometimes solidify if the eggs are cold. Add water or almond milk if the batter is still too thick. Fill the wells of the cake ball appliance with slightly rounded spoonfuls of batter. Bake for 5 minutes. Remove and let cool. Repeat until all the batter is used. My machine makes 15 cake balls. Before dipping the cakeballs, place them in the freezer.

In a very small cup, melt coconut oil. Stir in the cocoa powder, stevia and raspberry flavoring. Adjust sweetener to taste. Pierce each partially frozen ball with a skewer. Dip the ball into the glaze and shake off excess. Place on a plate and let the coating set up. Use the remaining coconut oil to make a few pieces of chocolate bark. Just pour it into molds or onto waxed paper and break up when cool.

Serves 6:  236 calories   2 net g carbs (7)  5 g protein   22 g  fat

These cake balls can be muffins as well. 6 regular or 12 mini muffins, I am guessing. Play around with different flavors for this basic recipe. You could add some shredded coconut, or some other flavorings--mint perhaps? I love cake balls. They are perfect for quick little snacks, go great in lunch boxes, and help with portion control. If you don't have a cake pop machine, consider asking for one for Christmas!

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