I tried something new this year and decided to make a quick recipe for cake truffles. When I came across Jessica’s post, from How Sweet It Is, for her Chocolate-Covered Strawberry Cake and Pink Velvet Cake Truffles, I knew I finally had to try making something fun like this.
How to make this vegan, you might ask? Well, I had some leftover Tofutti cream cheese and I had some Naturally Nora cake mix. If you are not familiar with this product, throw away your Betty Crocker cake mix, go the store and buy one of these mixes.
This particular mix is made with unbleached wheat flour and no artificial ingredients and it is vegan when you use non-dairy milk and an egg substitute to make the cake mix. Even though I like making my own cake, I like using this cake mix when I want something quick. I can rely that it will have natural ingredients with my added vegan ingredients. Simple!
What about the chocolate part? Super simple. I placed 2 bars of my favorite dark chocolate bars in a double boiler and melted them.
I finished the process at a friend’s house so she was my tester. I had already baked the cake and and cooled it, then I added the cream cheese and some vanilla extract.I refrigerated them and then finished the dipping and sprinkling at my friend’s house. She could not wait to try them and we both tasted them and we liked them alot!
I know some of you do not prefer dark chocolate but this did not taste as dark as it would taste if you were having a square of it. One was enough too! Well, 1 1/2! The rest go to my friend’s grandkids, which I am sure they will enjoy! I thank her for letting me use her Valentine’s roses for a backdrop too!
Hopefully you can find sometime to have fun making these with your kids or for a party. They are fun and easy. Some people even prefer to freeze thes cake truffles so try them half and half. Happy weekend!
Dark Chocolate Cake Truffles
makes 20 truffles
Half a 20.3-ounce box Naturally Nora’s cake mix (use any kind)
4 ounces Tofutti cream cheese
1 teaspoon vanilla extract
2 -3.5 ounce Equal Exchange Organic Very Dark Chocolate Bars (about 71% dark)
sprinkles for decorations
Bake the cake with half the amount of additional ingredients it asks for. Bake in a round 9’inch pan according to directions. Cool cake completely after it has baked.
Leave Tofutti at room temperature while the cake is baking. Crumble the baked cake into a medium bowl and add the vanilla extract and cream cheese and mix with hands.
Form into 20 balls and place on a baking sheet and refrigerate overnight or freeze. If you want a softer bite then refrigerate, if not then freeze.
Line another baking sheet with parchment, wax paper or foil to be ready to place finished truffles.
The following day, break the chocolate bar into segments and place in a double boiler. Start simmering water and let the chocolate completely melt. Using a large fork, place one cake ball at a time into the melted chocolate, and remove when the ball is completely covered in chocolate.
Place each ball on the sheet and repeat the same process leaving about an inch between each ball the prevent sticking or mess-ups. Add sprinkles after dipping 4 cake balls as the chocolate quickly hardens.
Place balls in the refrigerator or freezer for 1 to 2 hours and then feel free to devour! ENjoy!
These were recently made by Erin at The Healthy Apron and featured on Tasha’s post for Valentine’s Day at The Clean Eating Mama.
