Recipe – Coconut Cake Bites

Prep Time

30 minutes

Cooking Time

30 minutes


35 bites


  • 2 cups white beans cooked or canned (see notes)
  • ¼ cup coconut oil (and more for greasing the pan)
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 ½ cup coconut sugar
  • 2½ teaspoons baking powder
  • ½ cup unsweetened coconut finely ground
  • ½ cup chopped walnuts
  • ½ cup golden raisins (soaked for 15 minutes)
  • Additional unsweetened coconut (shredded) for sprinkling on top (optional)


  • Preheat oven to 350
  • Lightly grease an 8×8 baking dish with coconut oil, set aside.
  • Drain the beans (you can discard the liquid) and put them in the food processor.
  • Process until they are completely smooth (this will take a few minutes.) Scrape down the sides every minute or so.
  • Add coconut oil and process
  • Add eggs and vanilla and process
  • Add coconut sugar, baking powder and coconut and process
  • Stir in (do not process) the chopped walnuts and soaked raisins.
  • Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Sprinkle the top with shredded coconut, if you wish.
  • Allow to cool completely before cutting


If you’re using canned beans, use (1) 15 1/2 oz can of white beans.
If you’re using dried beans, soak about 3/4 cups of dried beans in water overnight.(I always soak more and what I don’t use, I freeze after cooking.)
In the morning, drain and rinse. Add enough water to cover and bring to a boil. Reduce to simmer and cook for about 1 hour or more. You want them to be very soft.

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