Milk Bar Birthday Cake Truffles | Copycat Recipe

I think Milk Bar is a genius concept, and I am truly obsessed with the Milk Bar Birthday Cake Truffles – so I had to make my own Milk Bar Truffles recipe.

I know everyone has an opinion on Christina Tosi, but I’ve been obsessed with her ever since I saw her episode of Chef’s Table. She’s just so creative, so innovative and so smart. She is pastry goals.

But with making a birthday truffles milk bar recipe – the one big roadblock is that….I don’t run high-volume, multi-million dollar bakery. I don’t have cake scraps laying around for days. And if you think I’m going to bake a whole cake just to rip it up and turn it into a milk bar truffles recipe? Think again. No waste on this blog 😉

SO with that being said, I wanted to imitate all the flavors of Milk Bar Truffles, but in an easy, simple, no-bake recipe that will have you done in 5 minutes. And that’s how this recipe was born! It’s super quick, incredibly fun and will leave you with major birthday cake vibes…all without having to make y’know, an actual cake.

What are Milk Bar Truffles?

Milk Bar birthday cake truffles originated as a way to use leftover scraps of cake in the Milk Bar bakery – which I LOVE. People have no idea how much waste happens in a commercial kitchen, even when kitchens try to be really good about it. And people have ZERO clue how much waste can happen in a bakery, especially ones churning out tons of cakes.

The original birthday truffles Milk Bar recipe takes cake scraps, mixes it with vanilla milk, makes a sticky dough and tosses each truffle in white chocolate and then a sugary flour “sand.” The Milk Bar truffles are delicious, but man that is a lot of work for some crushed up cake.

I wanted my version to have all the same aspects – soft chewy dough, sandy coating, sweet interior – but with half of the effort.

So now that we know all about the OG – let’s get into my Milk Bar birthday cake truffles recipe.

Ingredients for my Milk Bar Truffles Recipe

• 1 cup almond flour, packed – about 150g
• 3 tbsp maple syrup
• 3 tbsp plant based milk of choice – I like oat or almond!
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract optional, but so so good!
• pinch of salt
• 2 tbsp rainbow sprinkles
• 4 golden oreos – crushed

For the coating:

• 1/4 cup rolled oats
• 2 tbsp rainbow sprinkles

How to put it all together

• First, crush the oreos and sprinkles as finely as you can. I either put them in a Ziploc bag and roll over them with a rolling pin or pulse them in a food processor. Whatever is easiest for you!

Tip: If you are using the Ziploc bag method, smack the cookies with your rolling pin a few times first before rolling. It might feel a bit ~aggressive~ but it’ll jump start the crushing process and save you so much time.

• In a large bowl, combine the almond flour, maple syrup, almond milk, vanilla, almond extract, and salt. Mix well. Add in the oreos and crushed sprinkles and mix until you form a sticky dough.

Tip: As soon as the dough starts to come together, you might need to switch to mixing with your hands to help get the dough fully saturated and combined.

• To make the topping – put the oats and sprinkles in a blender or food processor and pulse until you have a fine powder. Place the powder in a small dish or bowl.
• Roll the dough into ten equal sized mini balls, about 2 tbsp each. Toss each ball in the oat mixture until they are fully coated.
• Serve whenever!

FAQ

And that’s about it! If you’re looking for other easy no-bake recipes, you might like a few of my favs:

• Lemon Poppyseed Truffles
• 5 Ingredient Fudge Bites
• Pumpkin Cookie Dough Bites

And if you make this one, it would mean the world to me if you left a comment/review below! It helps my site so much and I cannot tell you how much I appreciate it <3

And of course hit me up on the soc meeds! I’m on Instagram and Pinterest and love it every time someone tags me in one of their recipe pics. So if it looks good to you – I’d love to see! Now as always, happy baking (or in this case…not baking)