Delicious and easy no-bake snickerdoodle bites, perfect as a dessert or a mid-day snack. Made with cashew butter, coconut flour, maple syrup, and vanilla protein, coated in a simple icing and cinnamon-sugar mixture.
In a bowl, combine 1/2 cup cashew butter, 1/4 cup + 1 tbsp coconut flour, 1/4 cup maple syrup, 1 tbsp vanilla protein, and 1 tsp cinnamon. Mix everything together well. Line a pan with parchment paper. Use a cookie scoop to scoop out the batter and roll into balls. Place them all on the baking pan and put in the fridge for an hour.
For the icing: combine 1/2 tbsp almond milk, 1/2 tbsp coconut butter, and 1/2 tbsp maple syrup. Melt the ingredients together for 30 seconds in the microwave, mix, then repeat melting and stirring every 15 seconds until it’s fully melted. Let it thicken just a little bit before adding to the donut holes so it sticks better.
Once the donut holes have hardened, roll them in the icing mixture. Then, in a separate small bowl, mix together 1/2 tbsp coconut sugar + 1 tsp cinnamon. Sprinkle the iced bites with this cinnamon-sugar mixture. Place them back in the fridge for another hour to harden. Store the finished bites in the fridge for 4-5 days.
