These adorable funfetti birthday cake truffles are perfect for any occasion. In fact, you don’t even need an occasion at all to enjoy them! They’re made with almond butter and oat flour, with a classic vanilla taste and plenty of sprinkles.
Every bite will bring back the nostalgia of childhood birthday parties – without all the baking and the hassle of making a cake!
Oat Flour White Chocolate Truffles with Sprinkles
Not only are these white chocolate truffles adorable, but they’re so easy to make! The soft centers and sweet white chocolate coating pair so well together, and the colorful sprinkles make them even more fun.
Plus, these are healthier and more nutritious than traditional truffles. But you won’t even notice, because they’re so tasty!
This recipe calls for oat flour, but don’t worry: it’s really simple to make in a blender. And, it’s safe to eat raw – whereas all-purpose flour isn’t.
Once you have your oat flour prepped, you just mix together the filling ingredients, roll into balls, and dip in melted white chocolate. (Oh, and add sprinkles on top, of course!). Easy peasy.
Just store these little bites in your fridge, and grab one whenever you need a pick-me-up. 🙂
You might also love this edible sugar cookie dough!
Recipe Ingredients
Here’s what you’ll need to make these truffles:
- oat flour: Oat flour is just oats ground up into a fine powder! You can buy this pre-made from the store, or make your own in a blender. Just make sure they’re ground very finely for the best texture.
- almond butter: Almond butter adds a gooey texture and a lovely flavor to the truffle filling! I used thick almond butter that was ground in the store, which has just one ingredient: almonds. If you’re using a natural/drippy almond butter, you’ll need to freeze the dough balls for longer before coating. Cashew butter should work here too.
- maple syrup: Maple syrup adds sweetness and helps bind the truffle filling.
- vanilla extract: For that vanilla birthday cake flavor!
- sprinkles: What’s a birthday cake without the sprinkles?!
- white chocolate chips: For the truffle coating. You can also use white ‘candy melts’, which are a little easier to melt than white chocolate chips (though keep in mind, candy melts are sweeter).
- butter or coconut oil (optional): If using white chocolate chips, adding a tablespoon of melted butter or coconut oil will thin out the white chocolate a bit and keep the truffle coating from getting too thick.
Have extra almond butter? Try these almond butter coconut truffles!
How to Make No Bake Birthday Cake Truffles with Almond Butter
Start by making the birthday cake truffle filling!
If you don’t have oat flour, just pour old-fashioned oats into a blender and blend until the oats become a fine powder.
Then, combine oat flour, almond butter, maple syrup, vanilla extract, and sprinkles in a bowl. Stir until combined. Cover the bowl with plastic wrap and chill in the freezer for at least 10 minutes, or until the mixture is firm enough to roll into balls.
Using a cookie scoop or tablespoon, scoop ‘dough’ and place in your palms, then roll into a ball. Place on a sheet pan lined with parchment or wax paper. Repeat until all the dough is used. Work quickly – the dough will soften as it warms up!
Place the sheet pan with the dough balls into the freezer to firm up for 10-15 minutes.
Next, melt the white chocolate chips or candy melts in the microwave. I recommend using a glass or porcelain bowl for the best results. Microwave at 50% power in 20-second intervals, stirring between each interval.
(White chocolate is a little more temperamental than other types chocolate when it comes to melting, so it’s important to check it often.)
Once the dough balls have firmed up in the freezer, remove them. Use a fork to dip each ball in the melted white chocolate, making sure to coat it fully. Scrape the excess off the bottom of the dough ball and place it back on the sheet pan.
Top with more sprinkles (or whatever you want!).
Lastly, place in the refrigerator until the chocolate cools and hardens. Then, they’re ready to enjoy!
How to Store Birthday Cake Truffles
Once the white chocolate coating has set, transfer the truffles into an airtight container. Store in the refrigerator for up to 4 days.
What type of sprinkles are best?
I highly recommend using ‘jimmies’ in these truffles. Jimmies are the type of sprinkles that are long and thin, shaped like a rod. Their colors don’t bleed through when mixed with the dough, whereas other types of sprinkles may bleed.
Recipe Variations for Birthday Cake Truffles
Because these mainly have a vanilla flavor – and white chocolate has a versatile vanilla flavor, too – these can be easily modified with different flavor variations/mix-ins! Here are some ideas:
- Top with chopped nuts or crushed cookies (like Oreos, Biscoff, Nutter Butters, Nilla Wafers, etc.)
- Add shredded coconut to the truffle filling
- Leave out the sprinkles and instead add frozen bits of fruit jam (raspberry, strawberry, etc.) to the filling
I hope these truffles add a bit of extra celebration to your day. 🙂 Enjoy!
More tasty truffle recipes to try:
- Biscoff Brownie Truffles (No Bake)
- Chocolate Avocado Truffles with Pecans
- Easy S’mores Truffles (4 Ingredients)
If you make these birthday cake truffles, I’d love if you shared your thoughts with a rating and comment below!
Funfetti Birthday Cake Truffles
Ingredients
For Truffle Filling
- 1 cup almond butter* (I used store-ground, which is thick. See notes if using the natural/drippy kind.)
- 1 cup oat flour*
- ¼ cup maple syrup
- 3 tsp vanilla extract
- ¼ cup sprinkles*
For Truffle Coating/Topping
- 1 cup white chocolate chips*
- 1 Tbsp unsalted butter*, melted (optional, for thinning out the white chocolate coating)
Instructions
- Combine almond butter, oat flour, maple syrup, vanilla extract, and sprinkles in a bowl. Stir until combined.
- Cover the bowl and chill in the freezer for 10 minutes, or until the mixture is firm enough to roll into balls.
- Using a cookie scoop or tablespoon, scoop 'dough' into your palms and roll into a ball. Place on a sheet pan lined with parchment or wax paper. Repeat until all the dough is used. (Work quickly – the dough softens as it warms up!)
- Place the sheet pan with the dough balls in the freezer for 10-15 minutes to firm up.
- Just before removing the dough balls from the freezer, melt the white chocolate chips in a microwave-safe bowl. Microwave at 50% power in 20-second intervals, stirring between each interval. (Don't overheat it, or it can seize up.) Stir in melted butter or coconut oil, if using.
- Remove dough balls from the freezer. Use a fork to dip each ball in the melted white chocolate, coating it fully. Scrape the excess off the bottom of the dough ball and place it back on the sheet pan. Top with more sprinkles.
- Place the sheet pan in the refrigerator until the chocolate cools and hardens. Then, enjoy! (Transfer leftovers to an airtight container and store in the fridge.)
Notes
- almond butter: I used thick store-ground almond butter, which has just one ingredient: almonds. If you’re using a natural/drippy almond butter, you’ll need to freeze the dough balls for longer before coating. Cashew butter should work here too.
- oat flour: You can make your own by blending old-fashioned oats into a fine powder.
- sprinkles: I highly recommend using ‘jimmies’ – the thin, rod-shaped sprinkles – because their colors don’t bleed like some sprinkles do.
- white chocolate chips: You can use white candy melts instead, if you prefer.
- unsalted butter: Melted coconut oil can also be used.