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Choc-Orange Cake Balls with Chocolate Cream

A handy snack!
Author: Lisa@mummymade.it


Choc-Orange Cake Balls

  • 1/3 cup Dates
  • 40 ml boiling water
  • Dash of Bicarb Soda
  • 1 cup Almond Meal
  • 1/2 cup Cocoa
  • 1/2 cup Arrowroot/tapioca Flour
  • 3 teaspoons Baking Powder
  • 3 Tablespoons Maple Syrup/honey
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons Apple Sauce see below recipe- can substitute pumpkin purée or mashed banana
  • 3 Tablespoons Milk of choice
  • Zest of 1 Orange
  • Dash of Cardamom
  • Optional; Chocolate cream or frosting for filling

Apple Sauce

  • 4 apples peeled and cut into small pieces
  • 3/4 cup water


Choc-Orange Cake Balls

  • Preheat the oven to 175C/350F
  • Place dates in a small bowl and cover with 40 ml of boiling water.
  • Sprinkle with a dash of bicarb.
  • Allow to sit for 20 minutes or until softened.
  • Place in a small blender and process until a soft paste forms and the dates are broken down.
  • Place the dry ingredients in a blender/kitchen whiz and mix until combined.
  • Add the dates and the wet ingredients (EXCEPT for the milk) and process until smooth.
  • Add the milk 1 tablespoon at a time until a smooth consistency is reached (the mixture should be pourable but not super runny.
  • Add orange zest and cardamom and pulse briefly.
  • Pour into a greased cake pop tin, remembering to also grease the lid tin.
  • Bake in oven for 12 minutes.
  • Remove from the oven and allow to cool.


  • Once cooled and removed from the tin, fill a piping bag with a small nozzle with the filling of choice. Insert into cake ball and pipe in.
  • Filled balls will need to be refrigerated; unfilled balls can be kept in an airtight container at room temperature.

Apple Sauce

  • Place apples and water in saucepan. Cover with lid.
  • Bring to the boil, then simmer for 7-10 minutes, or until apple is soft.
  • Store in fridge.