Birthday cake on a stick? Almost!
These no-bake strawberry brownie bites are glazed with beetroot-colored white chocolate, and coated with sprinkles! It’s fudgy, fruity, and festive! Up for a little healthy(ish) treat?
Making the brownie bites requires just 4 ingredients and one bowl. Oat flour makes the base, cacao powder brings the chocolate flavor, and coconut oil the fudgy factor. Then we have strawberry jam that adds a delicious berry flavor and helps everything stick together. You can also add a drizzle of vanilla extract for extra deliciousness.
Simply combine everything in a bowl and form balls. Prick each one with a long toothpick.
Freeze the brownie balls for 20 minutes. In the meantime, let’s prepare the glaze.
For the glaze, I went with cocoa butter colored with beetroot powder. For a lighter pink/purple color, use half of the recommended amount. Melt the cocoa butter, add the beetroot powder, maple syrup for sweetness, and almond butter (or cashew butter) to give our glaze a better texture once cold.
Finally, it’s time to glaze our brownie bites! Since the bites are cold, the glaze will harden very quickly, that’s why you will need to act fast.
Take a brownie bite, dip it into the beetroot glaze, and rotate the toothpick to coat it evenly. Immediately sprinkle with sprinkles and place on a plate, and repeat with the remaining balls while the glaze is still liquid.
These little brownie bites are so good! The fudgy no-bake brownie has the perfect balance of chocolate and strawberry. The glaze adds richness and the sprinkles an addicting crunch!
Let me know in the comments if you try this recipe!
Strawberry Birthday Cake Pops (No-bake!)
Strawberry Brownie Balls
- 1 cup oat flour
- 1/4 cup cacao powder
- 5-6 tbsp strawberry jam (or raspberry jam)
- 1 tbsp coconut oil melted
- 1/2 tsp vanilla
- 1/4 cup cacao butter
- 1/8 tsp beetroot powder (adjust amount to get the color you want)
- 1/2 tsp maple syrup
- 1 tsp almond butter or cashew butter
- 1/4 cup vegan sprinkles
- In a mixing bowl, combine the oat flour, cacao powder, strawberry jam, coconut oil, and vanilla. Depending on the consistency of your strawberry jam, you might want to adjust the amount. You should get a soft and just slightly sticky dough. Start with 5 tablespoons, and if it's too dry, add more strawberry jam.
- Once you get a soft dough, scoop out one tablespoon and roll it between your hands to shape it into a ball. Insert a thick toothpick or lollipop stick in the center of the brownie ball. Transfer to a plate and repeat with the remaining dough. Place in the freezer for about 20 minutes, up to 40 minutes.
- Melt the cacao butter in a small saucepan. Once melted, transfer to a bowl, add the beetroot powder, maple syrup, and almond butter. Stir until fully combined.
- Remove the brownie sticks from the freezer. Working one at a time, quickly dip the brownie ball into the melted cacao butter and rotate the stick to coat the ball evenly. Immediately top with sprinkles (since the balls are cold, the cacao butter glaze will harden very quickly, so act fast) and place on a plate. Repeat with the remaining brownie sticks.
- Enjoy immediately, or keep in the refrigerator for up to 7 days!