VEGAN AND GLUTEN FREE CAKE TRUFFLES
My sister got me a new food processor for Christmas and it changed my baking game forever.
I make a lot of my own flours for baking (oat, almond, buckwheat) and it amplifies the power beyond the blender I have. Side note: experimenting with different flour combinations is a big part of my recipes! You can transform a recipe by using a new nut or grain flour, and I have a lot of fun with this.
My mom keeps these large glass jars of sprinkles in our kitchen, and they're mostly for decoration, or surprise sundaes during the week, but I used them today for this cake truffle recipe.
Many of your are probably familiar with the delicious Momofuku cake truffles from Milk Bar in New York. I used to get one after my morning runs at Stumptown Coffee in the Ace Hotel, but I realized that's probably not the best post-workout fuel.
And then I saw the sprinkles today, and decided I can make a cake truffle that is loaded with fiber, protein, healthy fat, and sprinkles. I hope you enjoy them as much as my family and I are!
VEGAN + GLUTEN FREE BIRTHDAY CAKE TRUFFLES
- 1/2 cup rainbow sprinkles
- 1/2 cup coconut flour
- 2 cups of gluten-free oats, ground into flour
- 4 heaping tablespoons of coconut oil
- 4 heaping tablespoons of almond butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp almond extract
Process half of the sprinkles and all of the coconut flour together in a food processor or blender. Set aside.
Process the oats, coconut oil, almond butter, maple syrup, vanilla, and almond extract together.
If the mixture feels too thick, continue processing and add a bit more coconut oil. Turn off the processor or blender and roll the mixture into small balls. Roll the balls into the processed coconut flour and sprinkles.
Store in refrigerator, or eat immediately!