No-Bake Vanilla Cake Batter Chocolate Truffles


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If you like:

cake batter


no-bake recipes

5-ingredient recipes

…Then this one’s for you. 

And if you don’t like those things, you’re reading the wrong blog.

No-Bake Vanilla Cake Batter Chocolate Truffles


No-Bake Vanilla Cake Batter Chocolate Truffles with one split open showing inside

The Process:

Ingredients needed to make No-Bake Vanilla Cake Batter Chocolate Truffles

Stir all ingredients together except for chocolate chips.  This is what my dough looked like, and then I put it in the freezer for 15 minutes.

All ingredients minus chocolate mixed up in bowl

Remove Dough from freezer & Roll into balls

Dough shaped into balls on parchment lined pan

I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size.  The end result should be a truffle and bite-sized.  You don’t necessarily want to be biting into a golf ball sized truffle.  So start with small balls.

Side of filling in balls in pan

Dip balls into melted chocolate and allow to set up in freezer.

Balls dipped in melted chocolate and placed in freezer

Try not to eat them all at once.

Finished No-Bake Vanilla Cake Batter Chocolate Truffles on white dish

Overhead of No-Bake Vanilla Cake Batter Chocolate Truffles in white dish

They satisfy the craving for cake batter and chocolate, all in one.

No-Bake Vanilla Cake Batter Chocolate Truffles

Nothing is “too rich” for me.

Close up of No-Bake Vanilla Cake Batter Chocolate Truffles with one split open showing inside

These are not too rich but they are definitely rich.  Sugar and fat has that effect, and boy, it’s wonderful.

Plated No-Bake Vanilla Cake Batter Chocolate Truffles

Impress your friends with these.  No wait, just impress yourself by making them.

You’ll be happy you did.

Overhead of Truffles in dish with one split showing inside filling

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5 from 4 votes

No-Bake Vanilla Cake Batter Chocolate Truffles

By Averie Sunshine
These easy-to-make, no-bake truffles with just 5 ingredients have a vanilla cake batter filling and are coated in rich semi-sweet chocolate. They’re always a hit at any party or event. They’ll keep for months in the fridge or freezer and can be made well in advance. Try other kinds of cake mix flavors to change up the filling. I like yellow butter cake or strawberry.
Prep Time: 20 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 20 to 30 truffles
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  • 1 cup vanilla cake mix
  • ¼ cup sweetened condensed milk
  • ½ tsp vanilla extract
  • 1 tbsp agave, optional and you can just use all sweetened condensed milk if you don’t have agave
  • 1 ½ to 2 cups semi-sweet chocolate chips


  • In a large mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
  • This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls.  If you find that your mixture is a little too runny, add a touch more cake mix.  If it’s a little too dry, add more sweetened condensed milk/agave.  I ended up using about 1 1/4 cups cake mix to get the perfect consistency.
  • After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
  • After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
  • Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate.  Using parchment paper is a tip I’d recommend when working with melted chocolate.  Place truffles in freezer or fridge to set up. Truffles will keep airtight in the refrigerator or freezer for many months.
  • Use GF cake mix to make this recipe Gluten Free.
  • For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave.  Full fat coconut milk, sweetened with agave, may also work  There are also recipes for vegan sweetened condensed milk floating around.  Make sure that the “milk” you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.


Serving: 1, Calories: 114kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 36mg, Fiber: 1g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

The truffles are a similar concept to Chocolate Covered Oreo Balls, and you won’t be sorry to make those, either.

Chocolate Covered Oreos Balls


What’s your favorite kind of truffle?

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    Thanks so much for impacting us with your knowledge and time you spend to do research we appreciate.

  2. Think you could pipe the batter into a mold, where the wells are already set with chocolate and then put chocolate over top and then put them in the fridge??

    1. I really don’t know. I have only made the recipe as written so you’d have to experiment on your own with what you’re describing.

      1. Ok. So I can adjust ingredients, what is the consistency of the “batter/dough”, normally, when making it as written, prior to refrigeration?

  3. You mentioned that we can use all of the condensed milk to substitute for agave.
    How much would that be?

  4. Hi, Averie! Do you know someone with the name MeredithT on the website Gourmandize, because I found the exact recipe down to the specific instructions…..the only thing that was different was where you used 1 1/4 cups, for example, she used 1.25 cups. Just wanted to say that, and those truffles look delicious!

    1. I did not know that. Thanks for the heads up and thanks for the compliments on my truffles that they look delicious :)

  5. Hi, just wanted to ask if its possible to use instant pudding mix instead of cake mix? 

    Love your recipes btw! Keep it up ^^

    1. I haven’t tried with pudding mix and don’t think it would be a good swap because it won’t set up like the cake mix will.

  6. I made it :3 It tastes like chocolate… then it turns into some sort of bubble gum :D

    I used french vanilla

  7. This sounds easier enough, but does it taste like cookie dough ? I can not stand raw cookie dough….. can someone please answer this, I do not want to waste a box of cake mix and pkg. of chocolate…..

  8. Hi…do you have to keep in the refrigerator? Want to give as Christmas gifts to my child’s teachers, but can’t refrigerate at school. Thanks =)

    1. I think long term, yes the fridge is better. But for a day at school, they’ll be fine without refrigeration in my opinion.

  9. I made these and used dark chocolate chips and it was delicious. The problem I had was after they were dipped I put them in the freezer again. I pulled them out after the chocolate was hard and left them out. The balls expanded and broke all the chocolate, and dried out a little bit. Did anyone else have this problem?

    1. I have never heard of that, and no, no one who has written in has ever said that! Wow, that’s quite some thermal expansion! So obviously with the kind of chocolate you used, and your freezer, that won’t work! So just store in the fridge! Thanks for trying them and glad you enjoyed the flavor!

  10. I made these today (3 batches actually! So I could use up the cake mix and condensed milk) and they are so tasty. But I would recommend adding about a tablespoon of shortening to your chocolate chips. It makes it so much easier to put on and it doesn’t seize up. Then just stick a toothpick in your chilled truffle dip it in he chocolate and spin the truffle around a couple times to remove the excess chocolate. They turn out lovely this way! Thank you for the tasty recipe.

  11. yeah.. is it okay to just eat raw cake mix? can i just use a regular cake mix? and just add vanilla syrup?

  12. Tip for round truffles–
    I tend to chill the dough/filling before shaping them into balls. Then I use toothpicks and chill the spiked balls. You can use the toothpick to dip the truffles and spin some of the excess chocolate off, then place on a sheet pan with waxed paper to chill. Gently twist them out after chilling again. Then cover the tiny toothpick hole with more chocolate. Boom.

  13. These look so yummy! But one question, every time I try to dip something in chocolate, like the oreo balls, it ends up very messy and not “round” like a truffle, not very pretty looking. Any tips? I’ve tried a slotted spoon but it still ends up getting too much on the balls, which in turn drips down onto the wax paper and ends up marring the round shape…. argh! Of course if they are not pretty enough to give out to friends, I can eat them all myself, which is a plus….

    1. I use two forks, or sometimes just 1 fork. I put the ball on the fork, lower it in, lift up, drain over bowl, and ‘shake it’ off the fork onto the parchment by jiggling.

    1. It is ok as long as there isn’t any raw egg. The cake batter is typically flour, baking powder/soda, a touch of salt, and favoring.

  14. last weekend, my daughter and I made these for xmas at my dads. they were a hit! tonight, we r trying peanut butter ones, strawberry with white choc, and brownie with white choc. hope they r good like those were:)

  15. These were awesome! I’m making them for after Thanksgiving party with relatives! I wish it made more..or maybe I need to try harder to make the balls smaller! I found that the dipping wasn’t the messiest part for me but the working with the condensed sweetened milk, and rolling into balls part was the messiest. but it helped rubbing a little vegetable oil on my hands! man that’s sticky stuff!
    I’m not really used to working with sweetened condensed milk so maybe there are easier ways to deal with it? if anyone knows any tips or tricks let me know!

    1. There’s no tips – it’s crazy sticky. Sounds like though maybe you could have used just a tiny bit more dry ingredient to the wet. Just a tiny bit more so it wasn’t such a sticky mess. Glad to hear you loved them and of course, the recipe is easily doubled. Basically you can make as many as you can get out of your can of SCMilk and cake mix. Thanks for LMK you tried them and loved them!

  16. I saw another website use toothpicks, mounting the ‘dipped’ onto a Styrofoam square. I would let the excess run off by twirling and letting it solidify. If you’re struggling with the length, get sandwich toothpicks, and turn them over to serve. No mess. I like the plastic fork idea, too. They would come out perfectly round. I also use the smallest ice cream scoop available to make the balls uniform. Voila! (I just wanted to say that.)

  17. Averie. Jack from Hawaii here. Gonna do it anyway, but doubling to 2 cups lemon cake mix and 4 oz melted cream cheese. You think I should bother with the extra 1/2 tsp of lemon juice? I get a free haircut when I bring in dessert to Supercuts. No Chocolate this time, rolling them around in cinnamon sugar. I gotta nail this one. (PS. I teach cooking to young adults, does the ratio of 5 to 1 look right on the dry to wet balance?)

    1. Sounds like you figured everything out from your last comment reply back – I wish I got a free haircut when I brought treats to people. I am in a perpetual state of treat donation :)

  18. hola esta padre tu receta pero tengo una duda no hace daño por ser masa cruda?te comento esto porque me enantaria hacerlas

  19. Averie, can you suggest any changes to the truffles to cut down on the sugar? There are sugar-free cake mixes on the market. What about those? Is there a substitute for the sweetened condensed milk?

    1. I’ve never used sugar-free cake mix but I’m sure it would be fine. There is really no way around the 1/4 cup of sweetened cond milk. It’s just such a small amt anyway for a big batch of truffles. Enjoy them as a special treat and I wouldn’t sweat 1/4 cup of SCM :)

  20. I will definitely try these. I have been making cakeballs, oreo balls, brownie balls, and cake pops for years and have learned some tricks that help the process (at least for me).
    1. Not much luck with melting choc chips, but almond bark and Wilton melting chips work really well, especially in the microwave….don’t over heat.
    2. The same process of chilling the dough and the balls before dipping makes everything so much easier.
    3. Cracking will occur because of the cold balls and warm chocolate, so just cover up the cracks by drizzling left over chocolate on the balls using a plastic sandwich bag with a small hole in the corner. Works perfectly.
    4. But the best thing I have learned is how to dip the balls…..perfect every time. Use a sturdy plastic fork. Break off all but one tine, throw the ball in the chocolate, roll it over one time, stab with the fork tine, and set on wax paper or foil to dry. The balls will just slide off that plastic fork every time! It is the same reason I use a plastic knife to cut my pan of brownies….that knife just slides through the brownies with no tugging or tearing and the squares are perfect.

    1. Great tips for folks! This post is a few years old and in that time, I’ve learned plenty of things myself and in fact, many of your tips I mentioned in my cookbook because I have a peanut butter truffle recipe in it! I agree with everything you said :)

      1. The only thing not mentioned is to add about a teaspoon of shortening to the chocolate chips when melting them – helps them hold up better and might not crack either.

      2. I agree and do that! This post is a few years old and at the time, didn’t mention it. But yes, a tsp of shortening is a miracle worker!

  21. Just made these- yummy! For those who had a hard time with dipping, try using a toothpick. That’s what worked for me. I also used GF cake mix, which probably made things a bit more “grainy/gritty” while mixing, but the end result was delicious! Thank you for this easy recipe!

  22. I found you via pinterest and made these the other day. I melted down a chocolate orange instead of chocolate chips, which was tricky business. The end result was delicious though and was gone almost immediately. Thanks for the recipe– I will continue experimenting with this little treat.

  23. I’m thinking of making these and adding some small nonpareils to the batter for the full cake effect! Can’t wait!

  24. My daughter (8) just received the ‘toy’ cake pop maker and of course the mixes it comes with are not healthy (not that this recipe is either!) BUT, the fact you have this recipe and to be able to make it GF, I am SO EXCITED, can’t wait to let my daughter make cake pops with a better mix that doesn’t require baking (which she wouldn’t be able to do with her maker!) THANK you!!!

    1. That’s so sweet that your daughter got one of those little makers but yes, there are issues with them…they also get SUPER hot! So this is an easy recipe for her to tackle! :)

  25. Thanks for posting this recipe! I’m actually making this for Christmas using (quite festive) Fun-Fetti-type cake and sprinkling the top with a teeny bit of holiday sprinkles. The dough portion is addictive!

    1. Thanks, Beth, for LMK that you loved them! I always appreciate hearing from people after they make something of mine – thanks for taking time to come back and tell me!

  26. So would I use the same amount of sweetened cond. milk as it says for the agave? Want to make these today but need to know this first. Thank you:)

    1. The agave is optional…you’re just trying to achieve a consistency with sweetened cond milk and the cake mix that’s going to enable you to roll it out into little balls that you can dip into chocolate. Just add your choice of liquids to the dry mix to get it into balls. So the answer to your question is yes but it will all depend on the consistency of the dough as you’re standing over the mixing bowl and just fine-tune from there. Enjoy!

  27. Hello, i was just wondering if when it says cake mix, is that just the cake mix powder or with the eggs and everything in the cake mix?

  28. I made these using vanilla cake mix and strawberry cake mix for a baby shower and they were a huge hit!! Thank you for a delish recipe! One question though…has anyone else had trouble with them cracking when taken out of the freezer? It’s almost like the center expanded as they cooled to room temperature?

    1. The laws of physics are at work – temperature changes equates to expansion and contraction of molecules, i.e. cracking could happen. As things heat up, they expand. And cold they contract.

      However, with these, I’ve never had that problem. Just maybe bring them to chill in the fridge next time, rather than all the way to the freezer. May help the minor issue. Glad you liked them!!

  29. I can’t get that cake batter mix here…
    Do you have any idea how to make these if you don’t have cake batter mix or don’t want to use it?

    1. Yes, I’d combine sugar, flour, baking soda, baking powder, salt in the same ratios you’d used to make a cake and then use that.

  30. Hello, my name is Elizabeth and I work for a small library in Wyoming. We are currently putting together a recipe book to celebrate ten years of our annual Death By Chocolate fundraising event. I’m collecting pictures for the dividers in the book, and fell in love with the pictures of your No Bake Vanilla Cake Batter Chocolate Truffles. If you would be interested in discussing what it would take for us to use your picture, or just want more information, please contact me by email at Thank you for your time.

  31. All that sweat on the chocolate from inappropriate storage or cooling is extremely unappetizing. =/

    1. I keep my chocolate in the refrigerator and when it’s hot out in the summer and I don’t have a/c, and I am taking pictures with lights, it’s only a matter of moments before condensation appears. So sorry you were inconvenienced – and if you have suggestions for how to photograph chocolate when it’s over about 75 degrees, I am all ears. I always want to learn!

  32. Idk whether to love or hate you for this recipe haha they’re so easy to make and their sooo good I wanna try like every cake flavor

    1. LOL! Glad you like them and report back please if you make other flavors and what you like best!

  33. Hi Leslie! I just bought the stuff for these at the store, and plan on making them tomorrow as a surprise for my mum after work!
    They look delish and i cannot wait to try.

    Thanks for posting this!
    NOTHING is too rich for me either hehe

  34. I have fallen in love with your blog. Thanks for this recipe (And the many others!) My hubby’s birthday is coming up and I am going to try to make these to go along with some cupcakes – no such thing as too much dessert!!! ;)

  35. I’m going to make these for Valentine’s Day using strawberry cake mix and white chocolate. I’m also going to make strawberry cake mix cookies with chocolate chips – I’m hoping that they will taste something like chocolate covered strawberries – my favorite! I love your recipes!

  36. I love it when food can be both really delicious and easy on the conscience. I came across this photo on the website I’m working for and just wanted to verify that it was okay. We’re a young startup in Berlin and don’t want to step on anybody’s toes. Please get in touch with me at if you’d like the link. Cheers!

  37. The cake turned out great! The chocolate chips not so much… Somehow they got to hot to fast. I have NEVER been able to use chocolate chips as dipping sauce.

    1. Probably, yes, you should have used semi sweet…but chocolate chips contain stabilizers where PREVENT them from melting easily, some brands more so than others. Which is why when you bake a choc chip cookie with them, you aren’t left with a puddle of chocolate. You could use baking chocolate, made for melting, or play around with how to melt choc chips in the micro or stove. Can be done…just experiment.

  38. The vanilla no bake truffles were the messiest waste of time. I will not be making these again – I don’t care how good they taste. To be such a simple recipe, they took forever because of the mess. Had trouble dipping them. Ended up using my fingers in the hot melted chocolate. I hate messy recipes!

    1. Yes making truffles is messy. Melted chocolate is messy to work with. Nature of the beast when making truffles, cake pops, or any kind of dipped-ball; no way to avoid it in any recipe that calls for it.

  39. I’m catching up on my blog reading, but I couldn’t pass this post by. Oh my, these look seriously amazing! And 5 ingredients?! It doesn’t get any better than that. Beautiful pics, too. :-)

  40. I’m making these right now – unbelievable. You’re a genius.
    I made them using confetti cake mix (it’s what I had) and low-fat coconut milk with some agave…they taste amaze! Light coconut milk works! Woohoo!

    1. thanks for popping back in and glad the new site/commenting is way easier for you!

  41. I made cake pops around Christmas and let me tell you – I feel your pain (according to your most recent post)… It took HOURS! So, I definitely can appreciate these :) Wonderful!

  42. OMG Averie!!!! How do you come up with these things!!!!???? Those truffles look SO insanely good – I can’t believe it!

  43. Averie, with each post your photography keeps getting better. I am so proud of you girl! Love all those props & color too :)
    The cakes balls, to die for! xo

  44. -These cake batter balls are genius, beautiful, and I want one right now! ;-)
    -Best thing I ate this week was store-made vegan “chick’n” nuggets with ketchup. Best thing I did was hangout with my boyfriend and find out some good news that I’m going to post next time.
    -I love truffles and cake batter!!! Both are sooo yummy :) I even named my hamster truffles lol
    -Dessert ideas include ‘healthy and vegan vanilla cake with frosting’ or ‘vegan and raw butterfingers’- just a few of the ideas that came to my mind when I saw ‘Dessert Ideas.’
    Have a good night!

  45. These look so fancy!

    Just read your fall post — so sorry to hear about it! I trip over sidewalk bumps/tree roots while running all the time, although I sort of always manage to roll, so it is never quite as bad as what your bruises/cuts look like. Man oh man, runners seem coordinated, but we never are!

  46. i, too, would love to know how this idea popped into your head, averie! awesome!
    can you believe i have never eaten cake batter raw??! true! think my mom brainwashed me against it when i was little!….
    i’m going GF for the month of april – dabbled before now – so i’ll be looking to your recipes for inspiration! GF = feel great!

  47. How DO you come up with this stuff?! Wow. I can’t wait to make these. And such a simple recipe too.

    Yes, I love cake batter and didn’t know it until I had cake batter ice cream at Stonecold Creamery one day. I think they might even be good with a tiny pinch of fleur de sel. (or just some kosher salt? )

  48. OH YUM averie! those look perfect for a party or just eating by yourself any day of the week! i LOVE cake batter flavored treats….best thing I ate this weekend would have to be my moms roasted turkey on friday night! yum it was so juicy and tender!

  49. These look amazing as ever! Averie, your pics are kicking a@*!!!!!!!!!!!! Your photography skills of these, make me want to lick the screen!! lol! U are rocking it!!!

    What extra lens did you get again, I forget! My birthday is coming up, I might ask for one!

    Love you!!!

    Thanks for your comment on my pic, you are the sweetest! We are both hotties : )

  50. Avery, you are brilliant as you are beautiful! I haven’t commented in a long time, mainly due to being so busy with clients and school, but this recipe is ‘calendar’ worthy! I thought about you the other day as I was having a “low” moment after talking to my mom (never a great idea), and I remembered your attitude, and the kind words you sent to me. It definitely helped me get through the rest of the day with a brighter outlook! Thank you! I hope that everything is going well with you, and your daughter is GORGEOUS and so happy and healthy looking! A true testament to you as a mother and as an exceptional lady!

  51. Those truffles look to die! YUM! Can’t wait to try those :) May do Funfetti cake mix and white choc chips! (Not the cleanest combo but maybe after my June wedding I’ll indulge a little bit more!)

    PS – I’m totally on your same page … nothing is too rich for me! The richer, the better :)

  52. That looks like a little ball of heaven! Too bad I’m allergic to dairy, I wouldn’t know what to replace the condensed milk with. But I can sure drool over your pictures, lol.

    1. read the recipe, bottom portion, i discussed options for dairy replacement.

  53. I love truffles, but I’m definitely more of a cookie dough fan than a cake batter fan. I think your next dessert should be something with carrots to ring in Spring! Maybe some form of carrot cake bites? Hmmm…

    1. thanks b/c i know you are a photography buff and i am trying to make my pics better :)

  54. oh gawd, those sound so good! Even though I don’t have any taste buds at the moment, I’d still eat a dozen of those. :lol:

  55. Ouch! I missed your post on your fall. I can’t believe that woman with the alcohol.. I think I would have been totally phased too.
    Best thing I did this weekend: I pushed myself to get to the gym for my Saturday SBR (swim, bike, run) even though I had a billion things to catch up on – client files, emails, blog pictures, recipes, and posts… I dropped it all and gave myself 3 hours at the gym. I’m so happy I did it.
    I read this post in bed this morning and my eyes widened… brilliant! I love cake batter!
    Hmmm… next dessert you should do… something with vegan ice cream… and cookies? oh oh crushed up cookies with ice cream “icing”!

  56. Those look ridiculously good. Like, scary, good. I am gluten/dairy sensitive, so sadly I will not be able to enjoy them…though I could probably figure out a modification…
    I love your blog – I was subscribed to it when I had my blog on blogger, but then I moved over to wordpress and lost touch for awhile!

    1. you could use GF cake mix

      and use homemade nut milk that you make very thick, i.e. cashew or hemp seed, OR use coconut milk perhaps, as long as you sweeten it all w/ agave

      1. Pretty good with brownie mix. Felt a smidge gritty perhaps. I needed to add a smidge more Of the milk and then a little powder again because too much milk came out. Only used a little over a 1/4 cup of the milk.

        Husband approved for making them again :-) just need to figure out how to dip them prettier. Maybe I should turn them into pops?

      2. I think brownie mix is grittier than cake mix, i.e. cocoa powder vs. cake flour – but sounds like a winner!

  57. Best thing I did this weekend: Pack up some free supplies for the paintball field. Woo-hoo!

    Amazingly, I’m not a big fan of truffles or cake batter.

    Glad you are feeling better.

  58. Averie these look so good, I wish I could make them! I was on vacation for the past week and totally missed reading your blogs every day! Im excited to catch up :)

  59. These look amazing! I immediately thought to ask if full fat coconut milk could replace the condensed milk, but it seems like it can :) I really want to make them!

    1. just make sure it’s THICK enough and sweet enough so the cake batter 1. holds/sticks together and 2. is sweet enough. :)

  60. Gah, I wish I was in the States! My sister’s birthday is coming up and she’d LOVE these.

    Best think I ate all weekend was a slice of Peanut Butter Cup Cake from my favorite vegan restaurant in London, Inspiral Lounge. NOM. Second best thing was some Indian curried salmon I made

    Oooh, potential new Averie projects. Can I be super selfish for a minute? I have a lot of coconut flakes on hand that I want to get rid of. Normally I’d just make your snowballs…but I’m out of cocoa powder and don’t fancy buying any more. And non-choccie ideas that feature coconut?

  61. you are so amazing!! Those balls look soooo good and I’m definitely making them ASAP. Your oreo balls went over so well with my friends that they are still talking about them after I made them in January… And I’ve made them twice since then, too!
    I can’t wait to make these for my friends as well.

    As for a recipe I’d like to see you make… how about a vegan tiramisu!? I looooove tiramisu :) I make a “cheaters” version that involves twinkies, coffee ice cream, and kahlua…but I want something a little “healthier” haha

  62. So sorry to hear of your fall! Hope you heal quick, I bet you will. (I love that you blog 2x per day btw, you are my go-to blog when I’m chillin. I read it every morning and evening)!

    Best I’ve eaten this weekend is TJ’s sun dried tomato pesto, and played Monopoly w/ my kids and mom.

    I love all things sweet, but have an ongoing sinus mystery (chronic debilitating sinusitis, eeek) and seems that avoiding sugar completely (even fruit) is the only thing that stops it. UGH. Anyone know of a foodie blog that includes tons of no sugar items & creative ways to use stuff like stevia?

    1. Pam- Averies recipes are amazing but sugar free they are not. You can check out the Pure2raw twins or Diet Dessert and Dogs for lots of sugar free recipes as they are both doing candida cleanses of no sugar, just do a quick google search for the blog titles and they should come up.

  63. What a fun dessert! I love cake batter, chocolate & truffles. Imagine that ;) They look SO yummy. Will def make them for my next dinner party. For me, a dessert recipe needs to be easy and this one sounds like something I could do!

    It’s been dreary and grey here too :l I was SO EXCITED about our 80 degree weather…. Boo.

    Ps I’m sipping on my new favorite coffee bc of your reccomendation. TJ’s Bay Blend is SO YUMMY. I love the subtle sweetness that it has… I don’t even need to add sweetener. I also tried Sumatra, but my heart stays with the Bay Blend.

  64. Oh. My. Yum!!!! These look delicious. Although I’m not a huge fan of truffles – only because they disappear too quickly!! :)

    I have been drooling over all of your caramel recipes lately. I actually made your raw vegan caramels yesterday and I keep having to check to make sure my husband hasn’t eaten them all!

  65. I planned on making a chocolate cake today, looks like I’ll have to reserve some of it for these amazing truffles! =)

  66. These LOOK pretty too! I will be trying these with gf cake mix, yummmyyy! The best thing I ate was shrimp tacos, the only kind of seafood I like and they sure were good. Have a fab Sunday!

  67. Your photos are wonderful! I love the splash of color.

    I cover to chocolate-cover things, and I’ve recently wanted to try a recipe using graham crackers. Any ideas???

  68. what a great idea!! I think that coconut milk would work for the condensed milk too!??!

  69. Yum, the recipe looks great and so simple. Again, wonderful pics too! :-)

    1. Probably saw a movie with hubby, Source Code – totally worth seeing in theaters.
    2. Yes, but lately I’m only been sticking to raw vegan desserts because they’re simple to make with whole ingredients and minimal time. But this one looks great and makes me want to try a new raw ball recipe.
    3. Something with raw caramel, yum!

  70. hey averie!

    i’m sending positive thoughts your way for a healthy recovery. (sports) injuries just plan suck!

    best thing about this weekend (it’s a tie!)

    – spring is FINALLY here: it’s been blue skies, sunny and +10C yesterday and also today.
    – we are DOG SITTING an adorable scottie-westie mix name Henry and he is such a joy to have around

    the beautiful weather means that we’re outside a heck of a lot and Henry’s getting lots and lots of walking!

    i’m not much of a sweets person, but do enjoy them. truffles are super decadent for me!

    i would love to see some vegan, gf cupcakes from you. cupcakes are generally the opposite of easy, quick and no-bake, so I won’t be upset if you pass on making them. *wink*

    have a great sunday!


  71. Ok I love cake batter and raw cookie dough and all that stuff. And I bet these taste so good because of the sweetened condensed milk! That stuff is pure sugar in a can :)

    The one time I made cake balls I made them waaaay too big, so good tip on making them smaller since they do double in size. Plus, then you can eat more of them!

    Best thing I ate — we went out for drinks last night and had an amazing Lobster Pizza appetizer — it was delicious!

    1. Lobster Pizza appetizer sounds awesome. I used to LOVE lobster. Allergic now but I wish I wasnt!

  72. I LOVE truffles! My address is 5593 Pine**** LOL!

    I made a homemade pizza last night YUM!

    Hmmmm….haven’t you made everything?

  73. Averie, not only does that recipe look amazing but your photography is awesome! I really need to learn what my camera can do outside of “auto”! :P

  74. Averie! These look delicious!! I think they’d make an awesome gift of a finger dessert at a party. I’m still standing by my answers from yesterday as well :)

  75. Oh wow… these look so decadent! I could eat my weight in cake batter, it is SO.GOOD. I’ll be making these soon ;)

  76. Those look incredible! I love cake batter anything – my favorite is ice cream!

  77. These look absolutely amazing. If I had these in my house and my freezer, they would be my breakfast on a Sunday morning. How do you think of these things? :-)

  78. Are there any vegan/non-dairy options for sweetened condensed milk?? I am allergic to dairy. I made these the bake way, and it was SO TIME CONSUMING! This recipe is awesome!

    1. you could probably make a thick hemp-based or cashew-milk and sweeten it with agave. You need the milk to be thick AND sweet in order to get it to hold the cake batter together.

      1. oh great! I just got my Vitamix yesterday, so I am sure I can whip something up!! Thanks Averie!

    2. I just made these using cream of coconut (NOT coconut cream – You want the stuff you use for pina coladas). They turned out delicious! The cream of coconut is a bit runnier than the sweetened condensed milk, so I blended mine first and added it slowly until it was the right consistency. Hope this helps!

      1. Glad to know you had great success with cream of coconut (not coconut cream) — yes small change of word ordering can make a big difference! A pina colada-ish tasting truffle sounds heavenly, actually!

  79. HAhahah, I love the “…you’re reading the wrong blog.” No worries, I’m in the right place. ;)

    Another awesome homemade recipe Averie. When I saw the first picture I was wondering how you got the batter IN the truffles LOL. My family didn’t keep much candy/chocolate around the house and instead my mom did more baking than anything, so I actually don’t know that I’ve ever tried truffles! These look so good though, and so simple!

  80. These look great—I love cake batter. When I was a kid, I found an open box of cake mix in my sister’s desk drawer with a spoon stuck in it. I totally started eating it after that too—I thought she was a genius. I prefer it in the batter form vs. powder though, so your recipe looks totally my style!