EVOLUTION_18 Collagen Cake-Like Truffles
- Written By:Carla Contreras
I used to live a block away from Milk Bar in Brooklyn (and its famous Birthday Cake Truffles). This is my gluten-free/unrefined sugar take on its recipe. I usually use dates in my sweet treat recipes, but using coconut sugar gives the truffles a perfect, crumbly, cake-like texture.
The batter is super crumbly, and you have to smash the batter together gently. Use a small ice cream scoop or make them into small balls.
Don’t want to add sprinkles? Mini chocolate chips would also be a great substitution!
1 cup almond flour
1 scoop EVOLUTION_18 Beauty Collagen
1/2 cup coconut flour
2 tbsp. coconut sugar
2 tbsp. smooth tahini, like Seed + Mill
2 tsp. vanilla paste or pure vanilla extract
3 tbsp. boiling water
1/2–1/4 cup sprinkles of choice, like Supernatural (optional)
Place the almond flour, collagen powder, coconut flour, coconut sugar, tahini, vanilla paste, and boiling water in a food processor and process until it forms a cookie dough–like texture, about 1 minute.
Scrape batter into a bowl and be careful of the blade.
Gently mix in the sprinkles. Scoop into balls with a small ice cream scoop and press into a cookie shape.*
Place balls/cookies on a lined, rimmed baking sheet (with parchment paper).
Freeze for 1 hour and then store in an airtight container in the freezer, up to one month. Let the truffles come to room temperature for 5 minutes or eat cold as a delicious frozen treat.
Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.