We Found our Sugar Mama!

We're so excited to introduce you guys to a new friend of ours...our new Sugar Mama, Ashley! She's a blogger-baker extraordinaire!! Take it away, Ashley...

Hi there! I'm Ashley from Sugar Mama Bakeshop.
I've recently been getting to know Jayme & Mendi and I'm honored that they would share their space with me.
I mean, how great is their blog!? Obviously you already know, that's why you're here :)
Anyway, I'm so excited to be sharing a recipe with you all and I've been agonizing over the perfect one... but I think I've got it! It's pretty, sweet & keeps well so it's always ready for your Late Night Cravings ;)


I made these the other day because I wanted an elegant Valentine treat but they will totally work year round.
They're also really versatile because you can choose your cake & frosting flavors, mix ins, and sprinkles or icing.
So they can be different every time!
I'm also going to add a stick next time and make them a cake pop.


Everything at Sugar Mama Bakeshop is gluten free & vegan so this is a recipe almost everyone can enjoy!
They're also a perfect party treat but I learned a lesson this weekend:
If you bring hot pink truffles to a Super Bowl party, you'll probably get made fun of.
You'll also probably leave with an empty plate, so... ;)

{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!

{ps: if you're interested in trying these with vanilla cake, check out my favorite recipe right here.}

Enjoy!