Vegan, Gluten-Free DIY Milk Bar Chocolate B’Day Cake Truffles
Let’s talk dessert! We all love MilkBar’s classic B’Day Cake Truffles, but let’s be real, you can’t get a box and just eat one. Eating the whole box leads to an intense sugar rush, and then that dreaded sluggishness. Well, that’s why I made this all natural, no-bake version.
Our magical ingredient for the dough is …yams! The starchiness allows for a cakey, yet moist consistency, when combined with hazelnut flour and cocoa powder. I love the buttery taste of cake, so I used ghee as the fat for my version. But, for the vegans out there, you can use cacao butter, which compliments the chocolate flavor extremely well.
Vegan, Gluten-Free DIY Milk Bar Chocolate Cake Truffles
Cake Truffle Dough
- 1/2 cup cocoa powder
- 1 cup hazelnut flour
- 1/4 cup cacao butter melted (can sub ghee if you are not vegan and like buttery taste)
- 2 1/2 tbsp agave nectar
- 1/4 tsp sea salt
- 1/2 cup mashed yam meat
- 1/4 cup dark chocolate chips
- 1 tsp vanilla
- 2 tbsp raw turbinado sugar
- 2 tbsp vegan rainbow sprinkles
- 1 tsp melted cacao butter
- 2 tsp cocoa powder
- Pinch salt
- Poke holes into the yam with a fork, evenly around the surface. Microwave the yam for three minutes, flip over, and microwave for another minutes. The time varies depending on the size of your yam. This is for an average, medium size.
- Cut the yam in half and mash the meat. Use tongs to hold the yam as not to burn your hands.
- Pulse cocoa powder, hazelnut flour, and sea salt in a food processor, until thoroughly combined.
- Add melted cacao butter (it can still be warm), raw honey, mashed yam meat, chocolate chips, and vanilla. Pulse all ingredients until a dough forms.
- Chill the dough for 10m minutes in the freezer.
- Pulse all 5 coating ingredients in a food processor, until a sand-like consistency forms.
- Remove the dough from the fridge and form it into evenly sized balls.
- Roll the balls into the coating.
- Eat and Enjoy! Store in the fridge or freezer. You can freeze for several weeks.