EVOLUTION_18 Collagen Cake-Like Truffles

  • Written By:Carla Contreras
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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!

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INGREDIENTS

  • 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)
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DIRECTIONS:

  1. 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.

  2. Scrape batter into a bowl and be careful of the blade.

  3. Gently mix in the sprinkles. Scoop into balls with a small ice cream scoop and press into a cookie shape.*

  4. Place balls/cookies on a lined, rimmed baking sheet (with parchment paper).

  5. 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.

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