Phoenix Truffles

Did ya ever have a bad baking day?

With the amount of baking I do, it happens.  Frequently.

Sometimes cupcakes don't rise; cakes look weird and lumpy; and breads stick to the pan.  If the baked good still tastes yummy, I just hate to waste it and throw it away.  People often make cake balls or pops, but that doesn't suit me.

So this is my solution.

I call them "phoenix" truffles because they rise from the ashes of a failed dessert and live again!

1 failed cake (already cooked)
1 c. to 1 1/2 c. medjool dates, pitted
3 T. coconut rum, like Malibu
1/2 c. to 1 c. unsweetened coconut, shredded (optional, it adds stability if your mix is too soft or gooey)

a silicone mold for brownies or candy

In a large bowl, using your hands, mush and crumble the cake.  Set aside.

Using a food processor, combine the dates, coconut, and rum.  When the mixture resembles a paste, scrape it out into the bowl with the cake.  Mush it together with your hands.  If it needs a little more substance, add some more shredded coconut.

With your hands - basically, because it's easier - fill each mold with the phoenix batter.  Once everything is pressed down and smoothed, place it in the freezer for an hour or so.

truffle molds.jpg

After, you can dip the truffles in vegan chocolate; because they are cold, the chocolate should harden fairly quickly.  Top them with a complimentary item.  These truffles (pictured) are a vanilla cake with Malibu rum and coconut; I topped them with dried pineapple and coconut.

You don't even need to tell anyone your little secret - people think that these are adorable and delicious!