No Bake Cake Truffles in ONE EASY STEP

No Bake Vanilla Cake Batter Chocolate Truffles

1 c vanilla cake mix

1/4 c sweetened condensed milk

1/2 tsp vanilla extract

1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)

1.5 to 2 c chocolate chips

Yields: 20 to 30 truffles depending on size preference.  Store in refrigerator or freezer.

For ONE STEP Recipe follow directions in red 

Step 1. Directions: In a 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 1.25 c of cake mix to get the perfect consistency.

Step 2. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls (To save energy don’t roll into balls.  Simple use a ladle to eat dough, simultaneously eating a handful of chocolate chips to get the full flavor)

 Step 3. If there is no more dough or chocolate left skip this step: After the balls have been made, refrigerate or freeze for 15 minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Step 4. If there is any chocolate left eat it and skip this step too: Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper makes it easier when working with melted chocolate. (If you don’t have parchment paper go back to Step 2 and follow)  Place truffles in freezer or fridge to set up  (go and lie down to aid digestive process.)

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.