Vegan, Gluten-Free DIY Milk Bar Truffles
For those who don’t know, Milk Bar is bakery chain stemming from the Momofuku family, with locations in New York, D.C., Boston, Vegas, LA and even Toronto. They’re known for unique treats like ice cream made from the milk left at the bottom of your cereal bowl, buttery '“crack pie”, aaaand my personal favorite birthday cake truffles. Even though I love these truffles as is, I wanted to #SkinnySwap for a more nutritional alternative.
Serving size: 10 truffles
1/2 cup chickpeas
1/4 cup chickpea water
1 1/4 cup super fine almond flour (+ additional 2 tbsp for coating)
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/4 cup gluten-free Organic rainbow sprinkles (+ additional 2 tbsp for coating)
3 tablespoon raw unfiltered honey (or 1 1/2 tbsp Stevia for vegans)
1/2 tablespoon vanilla extract
1 1/2 tablespoon raw cocoa butter (option to sub for ghee)
Preheat your oven to 350 degrees F. In a bowl, combine almond flour, salt, baking powder and mix together.
In a food processor (keep the canned chickpea water) and blend 1/2 cup chickpeas with 1/4 cup of the chickpea water.
In the bowl with your flour mixture, add the blended chickpeas, vanilla extract, raw honey and sprinkles.
Put the mixture in a greased cake pan and bake for 12-14 mins. Inside should still be fudge-y from the chickpeas. Let it cool!
Crumble up the cake and add your ghee. (If using cocoa butter: melt your cocoa butter down then let it cool so it comes to a spread-like consistency. Takes just a few minutes in the freezer). With your hands form the mixture into balls.
In a bowl, combine 2 tbsp super fine almond flour and 2 tbsp sprinkles. Coat your balls with in this mixture and chill in the fridge for 30 mins. Enjoy!
OUR SKINNY SWAP
THE OG DISH