Almond Joy Truffles: Guest Post with Sugar Mama Bakeshop

Happy Tuesday, friends!  I'm so happy to have my friend Ashley from Sugar Mama Bakeshop guest post today! Ashley writes an amazing blog featuring gluten-free / vegan recipes with beautiful photos!  Her recent Peanut Butter Cookies post is my favorite!  Ashley also owns an Etsy shop where she sells vegan/gluten-free cupcake mixes, frosting mixes, and cookies.  I asked Ashley to share a simple, "normal" ingredient recipe with us.  Sometimes the gluten-free/ vegan recipes can be so intimidating! 

Hi there! I'm Ashley the mama/baker behind Sugar Mama Bakeshop. I'm so excited to be here on Mister G and Me! I love Ashley's fun DIY & wedding ideas :) These cake truffles are actually a lovely addition to a dessert table or even make a great party favor! The recipe is designed to be gluten free & vegan (all of my recipes are), but you can easily use any cake/frosting you like! I found myself with extra coconut, almonds and a (slightly sunken) chocolate cake one day. And that's how the Almond Joy truffles were born :) The great thing about these is you can swap out for any flavors & mix ins you want. So they can be different every time! Or add a stick and you've got a cake pop :)

{Almond Joy} Cake Truffles

from Sugar Mama Bakeshop

ingredients:

-your fave chocolate cake-baked & cooled according to instructions

(you can buy a gluten free/ vegan mix right here)

-1-1 1/2 cups vanilla frosting

(there's a mix for that too)

-about 1 cup of whole raw almonds cut into halves

-1/2 cup shredded coconut

-2-2 1/2 cups vegan dark chocolate chips

-2 tsp Spectrum organic shortening

instructions:

-crumble cake into fine crumbs (easiest way is to use your hands... don't be afraid to get messy!)

-add frosting, almonds & coconut and mix together (the amount of frosting really is a personal preference depending on how you like the texture. As long as they're sticky enough to roll together you're good to go!)

-using a cookie scoop (or tablespoon) scoop mixture onto parchment lined cookie sheet and shape with your hands to make them nice and round.

-freeze for at least half an hour.

-when truffles are nice and chilled they're ready to dip into chocolate! I found that a toothpick inserted into each one was the best way to coat them evenly and finish with a smooth coating.

-Melt together chocolate and shortening and dip away (I would recommend doing this in 2 or 3 batches so the chocolate stays warm and smooth!)

-If you're decorating with sprinkles makes sure you add them before the chocolate cools, if you're using frosting on top (like I did) you'll add that after the chocolate hardens.

-Put the truffles back in the freezer for 30 minutes- 1 hour.

-They keep perfectly in a sealed container in the freezer!

Enjoy!