Studded with rainbow sprinkles, these soft and chewy unicorn balls are made with 5 simple ingredients and in less than 5 minutes.
Whenever I make these unicorn balls, everyone reaches for one right away. This is why I always make a double batch of them because they are so much fun.
These bites are soft and chewy and made with coconut flour and cashew butter. And because rainbow sprinkles always make things better, I always add them, even when I am making them for myself.
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Why you’ll love this recipe
If you are a fan of no-bake dessert balls, you will surely add this recipe to your favorites. Here’s why these unicorn balls are so good.
- Soft and chewy. These colorful treats have the most amazing chewy texture achieved with a few simple ingredients.
- Ready in 5 minutes. As no baking is involved in making these balls, they come together in a couple of minutes. All you have to do next is to place them in the fridge to firm up.
- Perfect for parties. I always leave the sweet ones to the last minute when it comes to party snacks. But I know I can make these unicorn bliss balls in just a few minutes. They look fun and will disappear within minutes.
As mentioned earlier, this recipe calls for just 5 simple ingredients. Here is everything you will need:
- Coconut flour. This is my go-to flour to use for no-bake desserts as it yields a soft and cakelike texture. It’s also packed with fiber so it absorbs liquids easily.
- Cashew butter. Use creamy homemade or store-bought cashew butter.
- Agave nectar. I recommend using light agave nectar as it sweetens the dough without adding any color to it.
- Milk. You will need 1-2 tablespoons of milk to adjust the consistency of the dough. Use any milk of your choice or use water.
- Sprinkles. Use colorful sprinkles to give the bites a unicorn feel.
How to make unicorn balls
These sweet treats are as fun to make as they look. Here’s how to make this 2-minute dessert.
Step 1 – Prepare the unicorn dough
Add the coconut flour to a large mixing bowl. Sift the flour if it has clumps.
Use the microwave to melt the cashew butter and agave nectar. Pour this mixture over the coconut flour and mix well. The texture of the dough should resemble a cookie dough texture at this point.
Add the sprinkles and continue mixing. If the dough is crumbly or too firm, add a tablespoon of milk or water.
Step 2 – Shape and refrigerate
Divide the dough into even portions and shape balls. You can use an ice cream scoop to be extra precise with this task.
Put the balls on a plate lined with parchment paper and refrigerate them until firm.
- Experiment with the mix-ins. Unicorn sprinkles are surely fun. But you can swap them for chocolate sprinkles, shredded coconut, and finely chopped nuts for a change. Or, you can go all out and use a few types of mix-ins at once.
- Sub out the coconut flour. Almond flour and oat flour work best as a coconut flour substitute. They provide similar results texture-wise and don’t need to be heat-treated. You will need to use more almond or oat flour to achieve a thick dough.
- Use a different syrup. Any sticky sweetener you like will work, including honey, maple syrup, and monk fruit sweetener.
- Change up the nut butter. You can use peanut or almond butter instead of cashew butter. Sunflower seed butter is a great option if you are allergic to nuts.
To store. Store these unicorn bites in an airtight container in the fridge for up to 7 days. Leaving the bites at room temperature will cause them to soften.
To freeze. If you know you won’t finish these bites within a week, freeze them. Put the balls in an airtight container and freeze them for up to 3 months.
More no bake bite sized treats to try
Frequently asked questions
Yes, these unicorn bites are naturally gluten-free. But if you are using store-bought nut butter, check the ingredient list to make sure it doesn’t have any gluten-containing ingredients.
You can prepare the unicorn mixture and shape it into small bars or no bake cookies.
It is key to use a sticky sweetener for this recipe as it helps bind all ingredients together. If white sugar is the only sweetener you have at home, make a simple syrup and use it instead.
- Line a large plate with parchment paper and set aside.
- In a large mixing bowl, add your coconut flour.
- In a microwave safe bowl or stove top, melt your cashew butter and agave until combined. Pour into the dry mixture. Mix well until a cookie dough texture remains.
- Add your sprinkles and mix well. If the dough is too firm, add a dash of milk or water, as needed. Using your hands, form into small balls and place on the lined plate.
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