This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you.
Well hello there sexy little Mexican chocolate cake balls!!! Yes, I will be your Valentine!
Valentine’s day treat numero dos is coming in with a bang because today we are making ourselves (or our loved ones) some Mexican chocolate cake balls!
Valentine’s day recipe numero uno was quinoa crunch chocolate bark with cherries. Can’t decide which one to make? Go ahead, make both. You deserve it!
Allow me to tell you what Mexican chocolate is…in case you are unfamiliar. Mexican chocolate is chocolate that has a good amount of warming spices added to it such as a lot of cinnamon, allspice, nutmeg, and even cayenne pepper – but only if you enjoy a little kick – it’s a delicious cozy combo that I LOVE!
What better way to speak to someone’s heart than with a warming Mexican chocolate cake ball…that you made yourself?!
Are you ready to make these cute little babies?!
Let’s get to it!
These cake balls are incredibly easy to make. No baking an entire cake and then waiting for it to cool to crumble it and stir in some frosting.
Nope.
Not for Valentine’s day. We are keeping it simple.
Keep scrolling to find out!
Here’s all you do to make Mexican chocolate cake balls:
- Process dates in a food processor until a ball forms – our natural sweetness
- add the dry ingredients: spices, cocoa powder, and almond flour (for that cake-y like texture). Pulse to combine
- Add vanilla extract, for flavor, and a little coconut milk, for richness – blend until your get a dough that forms together
- roll into balls
- melt dark chocolate
- coat the cake balls in the melted chocolate – freeze to set
- Bonus points for decorating: if you want, you can use the extra melted chocolate to drizzle
- gift to anyone you love spending time with. And yes, gifting them to yourself counts
- ENJOY!!!
Simple, clean ingredients. Easy to make, 20 minutes, and so incredibly delicious!
Treat yo’self!
These Mexican chocolate cake balls are soft and fluffy in the middle with a delicate cake-like texture. They’re chocolate-y with those warming spices and a nice kick of heat from the cayenne pepper (again, optional), with that dark chocolate shell on the outside.
Fancy tasting and fancy looking, yes. BUT it is a super easy little treat to make.
Our secret.
The other best part is these Mexican chocolate cake balls is that they are naturally gluten free and grain free. You can make them vegan/dairy free by using vegan dark chocolate for the chocolate shell. And they’re honestly a dessert I feel good about putting into my body.
Trust me when I say they don’t taste healthy. They 100% taste indulgent and even a little naughty. Trick the taste buds and the brain by using ingredients that actually make your body feel good.
That for me is true love!
Well, when it comes to food….just don’t tell Paul, okay?
Making these Mexican chocolate cake balls spiked my inspiration for even more cake ball flavors that I am excited to share. One is just too perfect for Valentine’s day…unfortunately we will have to wait an entire year. But it will be worth it just to have more healthy no bake cake balls in our lives. Don’y you agree?!
Chocolate is the best. Especially when it’s in the form of a bite sized cake ball that’s laced with warming spices.
Be still my heart.
Happy Valentine’s day everyone!!!! I hope you find a way to spread a little happiness.
If I could actually share these Mexican chocolate cake balls with all of you that would be my way of sharing a little love. BUT directions for a recipe is the best I can do, I hope you enjoy.
And in case you haven’t heard it in a while: you are loved. You are awesome just the way you are. And I appreciate you.
Thank you so much for being here!
Print
Mexican Chocolate Cake Balls (No Bake)
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12 to 15 cake balls 1x
- Category: dessert, chocolate, easy
- Cuisine: gluten free, dairy free, vegan, vegetarian
Ingredients
- cake balls
- 1 1/4 cup pitted medjool dates
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1 cup blanched almond flour
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- optional: 1/4 to 3/4 cayenne pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground allspice
- 2 teaspoons pure vanilla extract
- 2 to 3 tablespoons full fat canned coconut milk (melted if solidified)
- Chocolate shell
- 6 ounces dark chocolate (60 to 70% cocoa)
- 1 teaspoon coconut oil
Instructions
- Prepare: if your dates are dried out and hard soak them in hot water for 10 minutes – do this now if needed. Also melt the coconut milk if it’s solidified. Line a large rimmed baking sheet with parchment paper or a silpat mat and set aside.
- Make the dough: To a food processor add the dates (drain them from the water if you soaked them) and process them until a small ball forms. Add the cocoa powder, almond flour, and spices and blend until everything is well combined. Taste and adjust spices as desired, or add another date or two for more sweetness.
- Add wet ingredients: Pulse in the vanilla extract and 2 tablespoons of the melted coconut milk. Pinch the dough between your fingers, if it sticks together easily than it’s ready, if it seems dry add another tablespoon of the coconut milk.
- Form the balls: Use a measuring spoon or a small cookie scoop to form balls about 2 tablespoons in size. Place them on the prepared baking sheet. You should have 12 to 15.
- Melt the chocolate: Place the chocolate in a microwave safe bowl along with the coconut oil. Microwave for 30 minute incriminates, stirring between each heating, until the chocolate is melted. Or melt it over a double boiler.
- Coat the cake balls in chocolate: Use a fork to roll each ball in the melted chocolate and tap the excess chocolate on the side of the bowl, transfer it back to the baking sheet lined with parchment paper. Repeat until all the balls are coated in chocolate.
- Freeze Place the tray of cake balls into the freezer for 15 minutes, or until the chocolate is well set.
- Decorate: Optional step. Use any leftover melted chocolate to drizzle it over top of the balls to decorate. Or you could also decorate with sprinkles to give the cake balls more of a cake-y look. Freeze for another 10 minutes, or until the drizzled chocolate is set.
- Store: Store leftovers in an air tight container in the ridge for up to 1 week. Although, they are best within 3 to 4 days because they start drying out a little. They would also make a great edible gift!
Notes
Prep time does not include inactive time required for freezer time. Keep in mind the freezer time is 15 to 25 minutes.
Spices: I know it seems like an excessive amount of cinnamon and other spices but that’s what makes these taste like Mexican chocolate. If you don’t have all of the spices your essentials are the tablespoon of cinnamon and 2 teaspoons of vanilla extract. Also, the cayenne pepper adds a subtle spicy kick that I love, but feel free to leave it out if you don’t like spicy. The cinnamon, nutmeg, and allspice are just a warming spice that don’t have heat.
Vegan/dairy free: To keep this recipe vegan and dairy free just use diary free/vegan chocolate for the chocolate shell.
Leftover melted chocolate: If you have any leftover toss a few nuts of choice or dried fruit in the chocolate to coat it and lay it on a silpat mat or chocolate to dry for an extra tasty treat.
Recipe inspired by and heavily adapted from Minimalist baker
I can’t believe that these cake balls are no bake! And I love the hint of cayenne pepper. Great recipe.
Thank you Emily! That cayenne pepper is my fave, love the spicy sweet combo. 🙂
Can I make these nut free by using all purpose GF baking flour and oat milk?
Thanks,
Darren
Hi, I can’t say for sure if using AP GF flour would work since I haven’t tested this recipe that way, but it is worth a try. My only thought is that the cake ball batter will be stickier, if this happens, maybe try putting it into the freezer to chill for a little while so it’s not so sticky when you roll it into balls.
I think the oat milk substitution would be fine. The reason I used full fat coconut milk is the fat adds a nice rich texter to the cake balls, but I think they would still be good with the oat milk substitution.
Let me know if you give this a try, I am curious how it would turn out. Thanks!