You only get one birthday every year.
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.
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
Print This Recipe
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Ingredients
- 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)
Instructions
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.
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…
LINK OF THE DAY:
Deep Dish Cinnamon Roll Pie (flourless, gf, vegan options)
Julia says
These look AMAZING! I want to make them for my birthday! And for all of my unbirthdays, too 🙂 Thanks for sharing!
Rebecca says
Just made these for my actual birthday today! I used almond milk and almond butter and they turned out wonderful!
esther says
Oh, Lord. I adore Nell Newman’s organic peanut butter cups but I think this looks like it might be a fine replacement. I will redux it organic. You have a great site and I’m grateful youre on FB!
Jessica says
Thank you so much for this recipe! I made them for my brother-in-law’s birthday he loves peanut butter and chocolate! the only thing I didn’t add was the cake topping, I hope that doesn’t change the taste! Thank you again!
Marci says
ok so i tweaked this recipe just a hair and it came out *AWESOME*!!!
i made the filling with PB2 w/chocolate and the chocolate coating with enjoy chocolate chips (they were the only ones i had in my pantry) and they came out soooooo good!!!! thank you for this idea!!! i will be making these on a semi regular basis 🙂
Marissa says
Katie,
Just when I thought I couldn’t love you any more, I find that you’re an Alice in Wonderland fan. Alice is my absolute favorite! I often celebrate my unbirthday, and Reeses are my favorite chocolate/candy. Now I HAVE to make this recipe tonight.
Thank you!!
Krymson says
So I just made these, and oh my! They are so yummy! I love all of your recipes hun. And for the alice in wonderland My favorite is the caterpillar.
Samantha R says
I love how you do gluten free recipes! I can’t have rye, rice, or wheat, which all of gluten. Thanks for creating this website!
MLR says
can’t see the chocolate coating ingrediants 🙁
Rhys says
1 i tell you 1 1 1 1 1 1 1 1>:( F@#%
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 🙂
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.
Faith says
Probably queen of hearts
Angir says
Hi what could I substitute the nut butter for as we dont like nut butters in my house? Thanks
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!