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Birthday Cake Batter Reeses

You only get one birthday every year.

As seen on Buzzfeed! Vanilla extract + peanut butter + sprinkles + cocoa powder + maple syrup + coconut oil... Get the recipe:

birthday reeses

That’s why unbirthdays were invented!

364 days to celebrate the days on which you weren’t born: with presents and balloons, with parties and candles, and of course with chocolate.

cake batter reeses

March Hare: A very merry unbirthday.
Alice: To me?
Mad Hatter: To you!
March Hare: A very merry unbirthday.
Alice: For me?
Mad Hatter: For you! Now blow the candle out, my dear and make your wish come true!
March Hare & Mad hatter: A very merry unbirthday to you!

Birthday Cake Batter Reeses

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  • For the cake layer:
  • 2 tbsp coconut flour (or another flour) (19g)
  • pinch salt (1/16 tsp)
  • 1/8 tsp baking powder
  • 4 tbsp water (use much less if using a flour other than coconut flour)
  • For the filling:
  • 1/4 tsp pure vanilla extract
  • 2 tbsp cashew butter (or nut butter of choice)
  • 2 tbsp milk of choice
  • 1/2 packet stevia or 2 tsp powdered sugar (omit for a less-sweet result)
  • optional: sprinkles
  • For the chocolate coating:
  • 1/4 cup plus 1 tbsp cocoa powder (25g)
  • 20-30 nunaturals vanilla drops or 2-3 tbsp pure maple syrup or agave
  • 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (58g)


Make the chocolate coating by stirring ingredients together. Spoon just a little of the chocolate into the bottoms of cupcake liners, mini cupcake liners, or candy molds. Then freeze 8-10 minutes. Meanwhile, combine all cake ingredients in a small bowl and microwave 2 minutes (or more or less, depending on your microwave’s wattage). With a fork, break cake into tiny crumbs. In a separate bowl, combine filling ingredients and stir well. If your nut butter is from the fridge, you may have to microwave a little so it’ll stir more easily. Take liners out of the freezer and top each with filling, then sprinkle on some cake crumbs. (You won’t use anywhere near all the cake crumbs, but I thought this was easier than giving ingredient amounts of 1/64 tsp!) Cover with the rest of the chocolate, and freeze until solid.

*View Cake Batter Reeses Nutrition Facts*

cake batter peanut butter cups
Who’s your favorite Alice in Wonderland character?

Everyone seems to love the Cheshire Cat, but my favorite was always the White Rabbit. I also liked the singing flowers and the horn that looked like a platypus. Actually, I don’t remember much else about the movie; it’s been years since I last saw Alice in Wonderland. Now that the Olympics are over, I might have to force my roommate to watch it with me…


cinnamon roll pie

Deep Dish Cinnamon Roll Pie   (flourless, gf, vegan options)

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Published on August 14, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Puneet Kaur says

    Hi Katie, I’m so glad to have found a blog that shares such mouth-watering desserts but with half the calories! Although I just have a teensy little request. It would be extremely helpful if you could create like a shopping checklist of ingredients that are most commonly used in your desserts, such as coconut milk, coconut cream, cream of tartar, xanthan gum, etc. Only because I do not own most of these ingredients, and I will just take a guess and assume many others do not, so when I open a delicious recipe to make, i’m usually missing the key ingredients! If there was a list with the most common ingredients, and I could shop out and get them all at once, I would have a lovely time making these recipes for time to come! 🙂

    • Unofficial CCK Helper says

      See Katie’s FAQ page at the top of the blog. It has a list of common ingredients use to make her recipes 🙂

  2. Sarah says

    Uhm, well I must say that these did not turn out like I expected. The “cake” crumbs went from being a soft clump to a crunchy mess after more microwaving. The consistency was not like cake crumbs, and they tasted pretty awful :/. Maybe it was because I used all purpose flour. So I omitted those and although the cups tasted good, there wasn’t enough chocolate to top them though, so mine were topless 🙂 I’ll try coconut flour next time.

  3. DBN says

    I made these today for a bake sale tomorrow and it was a complete disaster. The filling as made according to the recipe is LIQUID. I had to add a significant amount of powdered sugar and nut butter just to make it usable, and still, unless you eat one right out of the freezer, the filling just drips out when you bite into one.

    • Jason Sanford says

      Hmm I’ve never had that problem with the recipe. What kind of cashew butter did you use? So strange, mine always looks like a thick paste!

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