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Raw, Vegan Cake Batter Truffles

The best part about making a cake is licking the batter out of the bowl. These truffles taste just like that – minus any dairy, refined sugar, gluten, or guilt. The only challenge is to not eat them all at once.


  • 1 cup raw cashews, soaked 2-4 hours and rinsed
  • 2/3 cup extra virgin coconut oil, melted
  • 5 Tbsp liquid sweetener (I used raw honey – not vegan)
  • 4 Tbsp coconut or almond milk, warmed
  • 2 tsp vanilla or real vanilla powder
  • 1/4 tsp pink Himalayan sea salt
  • sprinkles!


  1. Combine ingredients in a blender until smooth and creamy.
  2. Pour mixture into a small bowl and place in freezer until firm enough to work with (about 30 minutes).
  3. Scoop small balls once the mixture is firm enough (but not too hard) and roll into balls.
  4. Roll in sprinkles.
  5. Place back in the freezer to fully firm. Serve chilled or slightly warmed to room temperature.

Recipe adapted from lunchboxbunch

Raw, Vegan Cake Batter Truffles

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Join the conversation
  • Charisma - March 27, 2014 reply

    These look soo cool! Love that they are raw!!

    Dine by Design - March 27, 2014 reply

    Yes, they are by far my favorite raw dessert yet! And one of the simplest. I should note that the sprinkles I used were not raw but you could always skip that part 🙂

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