Homemade Diva {Ding} Dongs

So I’ve got this thing called a butt.

I mean, everyone has them, unless your like my husband, than you have to look real hard for his.

But mine, my butt, is very easy to find. In high school I had nicknames like J-Lo, the white Beyonce, and booty-booty. It’s true.

I had this art class, and every time I would walk in front of a boy, all he would say was, “booty-booty-booty-booty.” And you can bet your bottom dollar that when, “I Like Big Butts” came on at school dances, my friends would all look at me and say, “Giiiirl, this is your sooooonng!”

And trust me, I hate pant shopping. With every clothing geared toward the skinny jean look, you can bet that I run far far away to the sweats section. Because big baggy sweats are SO much sexier than tight skinny jeans on my big booty…

Ok, so maybe I need a personal stylist…and some help…

You see, with pregnancy, things on your body get bigger…and wider, because a baby needs room to grow. Some days I feel like I need to strap a “wide load” sign on my back side, and other days I feel like eating ding dongs. Either way I see it, watch out…

“Beeeeep…Beeeep…Beeeep.”

Let’s be honest, whether you eat healthy or not, at some point in mostly everyone’s life, they have had a ding dong. I’m brought back to school lunches, where unwrapping a piece of tin foil was never so exciting just knowing there was circle of chocolate covered cream filled cake inside…

Yummm..

But now I’m a little for cautious and know that besides a delicious cake I also get nasty preservatives, unhealthy amounts of fat and sugar, additives, and yucky yucky stuff. This is a problem my friends…because I have been craving ding dongs like my butt depended on it.

Well, it was a problem, but not any more…

Homemade Diva (Ding) Dongs

*Vegan, Gluten Free, Dairy Free, Delicious*

Ingredients: (For the Cake) (Cake recipe adapted from here!)

1 c. Bob’s gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating) (Double amount for thicker coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

Directions: (for the cake)

1. Preheat oven to 350. Mix dry ingredients together in one bowl, and wet ingredients together in another. Fold wet ingredients into the dry ingredients until incorporated. Don’t overmix.

2. Spray a cake pan/square pan(8×8) etc. with non stick spray and pour batter into cake pan. Bake in oven for 20-25 minutes, or until center comes out clean. *Note: These aren’t going to rise super high, so for a higher cake, you can use a smaller pan or use a cupcake muffin pan.)

3. Once cake is done and cooled and released from pan and placed on cookie sheet, use a glass/circle cookie cuter and cut out circles.

What you do with the leftover cake is up to you…Whether you eat it, or…eat it…or eat…It’s up to you…

I promise…I won’t judge. That would be hypocrytical.

4. Set aside and make filling.

Directions: For the Filling

1. After can of coconut has been sitting in the fridge overnight, remove it. With a spoon, scoop out the full fat cream that thickened overnight and put it in a bowl. Add a few TB. of your sweetener of choice and whisk together. Put back in the fridge while you make the chocolate coating.

Directions: For the Coating:

1. Add your chocolate, oil, and sweetener in a bowl that is sitting over a pot of simmering water. (double broiler.) Continue to stir until melted. Set aside. (You can also melt the chocolate in a microwave.)

Directions: For the assembly:

1. Take your cream filling and put it in a pastry bag fitted with any tip that has a smaller hole. I use this long skinny one that has gotten in a few fights with the garbage disposal.

You can also cut out a center of the ding dong if you would like, if you don’t have a tip.

2. With your pastry bag, poke a hole in the cake a squeeze a bunch of cream into the cupcake. Squeeze hard…

I like a lot of cream in the center of my Diva Dong.

You can also poke more than one hole in the cake so filling get’s through out the middle.

Be Patient…We are almost done…

Once all the cupcakes are filled, it’s time to coat them.

Make sure your chocolate is sitting in a deep bowl so it will be easy to dip them. Simply hold the bottom of the cake with two fingers and dip into the chocolate. Set down and let the chocolate drip down to coat the sides.

It’s really messy, and not very pretty. You may have to lick your fingers a few times…darn.

If you feel it isn’t coated enough around the bottom, take a spoon or cooking brush and brush some more chocolate coating around the cake.

Set in the fridge for about 10 minutes to let the chocolate set, and then they are ready to eat.

The chocolate will stay hardened after and you won’t have to leave it in the refrigerator.

Look at all that creamy yummy goodness….

If I were making these for friends, I might have done a prettier job…But these were for me, my butt, and I…So I didn’t care how they looked, just how they tasted…

And I can assure you…They tasted amazing.

And if you have leftover cream filling, well don’t be shy…use it up!

Signature

Comments

  1. katie says:

    Your pretty much amazing!

    I would just like to come over and eat some, I do not have the skill or patience to make them!

    Look so good girl! Congrats on a great recipe win! : )

  2. Oh my freaking goddess i love you. these look so freaking amazing. I just can’t wait to try making these at home!! that last photo. . . . . :drool: i just want to motorboat in the creamy puffiness.

    and i have no butt. well, not a huge one or one that is too noticeable, except when I am in 3 inch stillettos. those babies give anyone a butt.

  3. Um, these are the most amazing healthy treat I’ve seen all morning! I am so impressed! They look awesome! Out of curiosity, are the ones in your pictures GF or made with wheat? The texture of them looks great. I don’t need to make them GF, I’m just curious :D

  4. You are too awesome for words. :-)

  5. These are SO adorable! Love the ingredients too!

  6. ok first off, i think we have the same life story and i think we should compare booties to see who’s is bigger! lol
    These look amazing!! great job!

  7. Wow! These look simply amazing. I wish you could come over and make me some because I don’t anticipate having time anytime soon. Someday…

  8. I think I just got a little TOO excited when I saw these. Ding Dongs were my all-time favorite trashy snack food as a kid. I need these ASAP. You are my hero, Ari. :)

  9. Helen says:

    I am so excited about this, now I am craving a diva dong!

    I can relate to the butt experience. I was called ghetto booty, and back in my day my song was “Da Butt” ;)

  10. yay! Love that you took my name suggestion. :) It just works, you know? These look delicious! I’ll send you my address so you can send some my way, kthnxbye.

    :)

  11. J3nn says:

    Whoa! You nailed these! They look just like the originals. Yummmmmmy!

  12. Holy moley Ari! I confess, I have never been a Ding Dong fan but these photos have totally converted me. Plus this would make for an awesome sandwich cake recipe too.

    Btw, it’s better to have a sticky-out butt like Beyonce or JLo than a wide butt, trust me I know! Haha. But I have very much an hourglass shape (it is not as good a thing as everyone says it is) and it’s hard to find pants that fit me too! They’re all made for people who are straight up and down – if they fit in the hips they’re way too baggy in the thigh for me and so on and so forth. Such a drag, so I feel your pain! Someone once said leggings was God’s apology to women after years of corsets and restrictive dresses and I say hear hear!

  13. Bitchetarian says:

    I am not much for sweet recipes on my site, but these look AWESOME. And, your writing is refreshingly funny compared to lots of food blogs. Your lack of preservatives and the delicious vegan-ness is the frosting on the cake. Great post!

  14. Alicia S says:

    These look amazing!!!!!! I kept checking your blog, just waiting for your post!!! I’m definitely going to try them. I love to cook and eat healthy, but I always fall short to my weakness: desserts and sweets. So thank you for posting a better choice for desserts!

  15. Kari says:

    Whoa, I want some of these now! The hubby is out of town though so it probably wouldn’t be a good idea to make them when I am the only one home to eat them… Soon enough! And PS- you do not have a big booty! I would never have thought that about teeny-weeny little you!

  16. Ashley says:

    Oh drool, can you just ship some to me? haha ;)…I have a big butt too – It is the largest measurement on my body, haha!

  17. oh man what I would do to have a bite ;) these look perfect!!

  18. Cara says:

    I think they’re gorgeous as is :) Wish I could have one right about now!

  19. These bring back serious childhood memories! Love them!

  20. Embrace that butt girl! With delicious treats like this to eat, who cares! I think it’s safe to say I will so gladly plump up my booty for one of those cakes. YUM!! I haven’t whipped coconut milk yet, and have always been a little scared but after seeing those, I’m going to get right on it!! They look amazing!!
    Hope your pregnancy is going well and you’re feeling better! Have a great day!

  21. cassidy says:

    Ding dongs are a crave of mine every once in a while! Haha yes I too remember as a kid the excitement of of unwrapping those precious little treats! Thanks for the alternative recipe! So I’ve only been a follower for about a month and I am seriously in love with your blog. Every time you come up with healthier alternatives and great recipes! As a certified trainer and nutrition freak I am thankful for blogs like yours that inspire other people to live healthier. Starting next Thursday I am gonna have a link up for Healthy recipes of any kind along with my own . I would absolutely LOVE it if you would link up!

    http://fitcraftystylishandhappy.blogspot.com/

  22. Claudia says:

    Wow Ari, I just came by from the Netherlands….. and I love your recipes!! Guess I will hangout here for a while….. Thanks and enjoy your pregnancy!

  23. These look amazing! You’re brilliant for making a healthy version of these! I’ll definitely have to try it :)

  24. Alicia S says:

    I tried these last night and they were great! And my hubby loved them! With the left over cake and frosting I made cake balls :D Thanks for the great recipe!

  25. That looks and sounds delicious! I might have to try this recipe.

  26. Sarah Watts says:

    Oh my gosh, these look so good!! I never buy Ding Dongs or any other kind of treats like that ’cause it’s just crap, but i love that you’ve made a healthy version!! Cant wait to try!

  27. I have to say – you had me in FBook suspense girlfriend!!!! I was hoping they’d turn out and i’m so so glad they exceeded your expectations! rock on girly!!!

  28. Honey says:

    Wow, these look amazing!!! And I like that the cake part is even fairly healthy! Will definitely give these a try soon!

  29. allison says:

    but wait… if you are using a cocoa bar .. then its not vegan. right? cause there is dairy in the chocolate bar no?

  30. I absolutely love everything about this post… From the title to the story behind it to the recipe. I just made whipped cream out of coconut milk for the first time so I am beyond excited to try this!!! Yummmm

  31. Amy says:

    Oh Mu Gosh – I think I just found heaven…I {heart} ding dongs. They don’t seem to be as good as they used to be. I must must must must try and make these. Your post also had me laughing out loud at my desk now my co-workers are suspect at what I am doing over here. LOL

  32. You did such an amazing job with this one. I Love it , Love it , Love it….. It’s my first time on your blog, I am now following and can’t wait to read more. I hope you’ll visit my vegetarian gluten free blog ; I would love it if you followed back.

  33. Stephanie says:

    I didn’t read all of the comments, but it seems like making the cake in a cupcake pan and then filling and dipping in chocolate would save time and cake. Of course it would not look like at traditional ding dong but hey I’m all about saving time!

  34. Danielle says:

    OMG… these loook… AMAZING! i also have a large end. and an incredibly strong sweet tooth (which i’ve abandoned for lent)… but i cannot wait to make these!! as someone who’s allergic to dairy i have long missed these treats of the past! no longer :)

  35. Hali says:

    can you freeze these? Does the coconut milk go weird if it’s frozen? I want to make these ahead, and keep them in the freezer until the day I need them, but don’t want them to be gross once they thaw. I don’t want to be disappointed if I freeze them, and then take one out to see, and if it’s ruined all of them, I’ll be so sad. Can anyone tell me, if they’ve done this (freeze them) and tell me how it works out? Thanks :)

  36. Jane says:

    Just made the Ding Dongs and to say they are absolutely delicious would be a major understatement! These were amazing and I say were as they disappeared rather quickly!! Thanks for such a great recipe, YOU ROCK!

  37. Jo says:

    Oh. My. Gosh. I just saw this ding dong recipe on pinterest!! I can’t wait to make these little chunks of LOVE!

  38. Heather says:

    These look amazing! How many does the recipe yield roughly? I’m going to make them for a group and I’m wondering if I need to make a double or triple batch.

  39. Lynn says:

    I’m not sure what we did wrong — the filling was super WET — not creamy like yours. And the cake never rose. It was less than 1/2″ high. Any ideas?

    • Arielle says:

      I’m So sorry! When you made the frosting, did you only use the thick cream part from the can or did you use both the cream and water? Underneath the cream is a watery liquid which should be discarded and not used in the frosting. If it isn’t thick enough, you can set it in the fridge for a few hours and it should firm up immediately. As for the cake not rising, the only thing I can think of would be that your Baking powder/soda is old or the oven temp was off…I’m not sure though. I’m super sorry. I know that lots of readers have made them and they turned out, so maybe some of the things above that I mentioned would help…again so sorry!

      • Lynn says:

        Yes, we put it in the fridge overnight, opened, with plastic wrap over the top. We didn’t use the water.

        We put it in the freezer for about 2-3 hours, and it still wasn’t firm. Not sure what went wrong!

      • Lynn says:

        The coconut oil is liquid — it’s over 76º in the house — could that be the problem?

      • Marta says:

        I had the same problem with the filling. The can (full fat) had been in the fridge for days, I only used the cream part and left the liquid, yet the result was a very very watery cream. It wouldn’t even stay in the icing bag…
        Everything else turned out ok, but ding dongs without cream are not the same :(

        • Arielle says:

          Hi Marta! I’m so sorry you had this problem. I’ve noticed that no brand of cream are the same, some are more watery than others. But the Thai brand I have found is the best, or Trader Joes sells actual coconut cream in a can without the liquid. Hope that helps!

  40. Brandi says:

    OMG! I am so excited to make this today! I found this on Pinterest and I really love all of your recipes, can’t wait to try them. I too try to eat healthy and need new recipes to inspired that are hearty and tasty. So thanks for all you do!

  41. Julie says:

    Is there something I could use to replace the coconut products? My daughter cant have it

    • Arielle says:

      Well for the actual cake part, you can just use a different oil of choice. As for the chocolate coating, coconut oil is the only thing that works because the oil causes the chocolate to harden. But you could just omit the oil and coat in melted chocolate too! As for the filling, there are no other substitutes that I know of that are similar to the coconut cream filling. SO I would suggest, if you want, to fill with a ricemallow cream (which is like marshmallow fluff) or just buy marshmallow fluff or make your own buttercream. Although those suggestions are not the healthiest, it’s really all that I can think of. Such a bummer your daughter can’t have coconut! So sorry!

  42. Diana says:

    So, I have been a professional baker for 27 years. I liked the cake part of the recipe since gf cake can be crumbly and this was not. However, I am clueless as to how you got something that is that high with this amount of batter and using a 9 x 9 pan. Doesn’t seem possible. I will try the recipe again. I also made the chocolate icing, and doubled it because even reading the recipe, it did not seem like enough. The doubling of it was just barely enough, so again I don’t see how you covered all of those ding dongs with the original amount of chocolate. But, apparently, it worked for almost everyone else. So much for years of experience.

    • Arielle says:

      I’m so sorry Diana that you it didn’t work for you. For the chocolate, I just lightly coated the cakes. In one of the pictures, you can tell that I barely have any chocolate left and I have one ding dong left. I just lightly brushed them with chocolate. But definitely having more chocolate coating sounds better, and I don’t blame you for making more. As for the height of the cupcakes, I’m not sure what to tell you. Mine were not super high, but if you want them higher I would suggest a smaller pan.
      Again so sorry!

  43. Melissa says:

    like Hali, I’m curious how these hold up in the freezer?

    • Arielle says:

      I’m not to sure how they would hold up in the freezer, but i do know that the coconut milk would freeze solid, and when it came to room temp. it ShOuLd stay thick..

  44. Kaitlin says:

    You should glaze them on a cooling rack over a baking sheet to make the process cleaner and easier! Keep recycling the chocolate that will gather on the sheet to glaze the remaining cakes! Can’t wait to try this recipe :) bowlhalffull.blogspot.com

  45. Christin says:

    OMG. I LOVE DING DONGS. I have been GF for 3 years now and thought my life was pretty much over when I realized I couldn’t EVER have them again!!! When I was pregnant, I had my husband buy a huge box of them from Sam’s Club every week or so……..they were my biggest weakness! This recipe is soooooo awesome and I want to THANK YOU from the bottom of my heart for sharing! You have saved my depressing GF, ding dong free life!! :) You’re a saint!!!

    • Arielle says:

      haha OMG I LOVE you! Ding Dongs are like every pregnant girls dream!! :)
      I’m happy that I can make YOU happy, thanks for your loving comment Christin!

  46. KC says:

    These look amazing! Can’t wait to try them! I think I gave myself gestational diabetes by eating the original of these :) looking forward to making some that don’t have HFCS!

    Two questions: I accidentally bought a can of coconut cream from Trader Joes, will this work, and if so, how much do I use? Also, do you also add xantham gum because of the gluten free flour?

    • Arielle says:

      HAHaha, those original ding dongs are pretty hefty ;)!

      And Coconut cream will work just fine, and you could probably use most of the can, you might have to adjust the sweetener a little bit to your desired taste.
      And yes the Xantham gum is for the gluten free flour. You could probably omit, but I think it helps with binding.
      Hope that helps, please let me know if you make them!!

      • KC says:

        I didn’t see xantham gum in the recipe so I just wanted to double check. Maybe I just have new mommy brain and totally missed it? Also, how many do they make?

        Getting ready to make these right now!!!

  47. Sheryl says:

    Very excited to find this recipe you made! You’re a goddess! I am particularly thrilled that you used sweeteners other than sugar. Can’t hardly wait to try them. Yummerz!

  48. Cindyokane says:

    I am reading this recipe and my mouth is watering so much I might drown!

  49. Amy says:

    These look amazing! They are next on my to-bake list!! :)

  50. Cyndy says:

    My newly gluten free, egg free, milk free taste buds thank you! Oh my word do we thank you!

  51. I made these today (well, started yesterday with the coconut milk in the fridge thing). The cake turned out surprisingly light and springy! Surprising in a flour made with garbanzo and fava beans (though I realize there are other ingredients). I don’t have a pastry tip or good substitute and I got lazy, so I just did slices with the coconut creme (no sweetener), with berries and orange dark chocolate bits sprinkled on top. Absolutely divine! Thank you.

  52. Valerie says:

    Do you have the nutritional information for these? I am diabetic and need to watch carbs, sugar.

    Thanks!

    • Arielle says:

      Unfortunately I don’t, but the cake alone only has 1/4 c. of maple syrup for the whole cake, the filling only has a few TB. of sweetener, and if you use a pure chocolate coating, it won’t have very much. But I’m so sorry, I don’t have the exact nutritional info! :(

  53. JoAnne says:

    Ari- thank you so much for this! I will try to make them as the store bought ones now taste like blech!!! I grew up enjoying the original ones- I am ancient :o)
    I love your down to earth attitude; you had us laughing to near tears, thank you.I’ve bookmarked you and will drop in from time to time and see what else ya got cooking up. Again, thanks for your time and work, much appreciated.
    J.

  54. Jana says:

    So..I was just diagnosed with Celiac disease…yep 36 and thinking my life is over…no more Doritos or Ding Dongs…you and your butt are a GOD SEND! My butt and I thank you!! ;)

    • Arielle says:

      haha I love you Jana, you brought a smile to my face! I’m sorry for what you are going through, but I promise your tummy will feel better and you will find a love of a whole new type of foods that you never knew of :-)!

  55. I just found this image on Pinterest and it made my day. Definitely a “how to be the best mom ever” recipe. Thanks!

  56. brenda says:

    I made these ding dongs looks great in the pic but how do you get coconut milk to firm like cream .i thought i should get coconut cream not thick enough sorry messy choc dip also .there has to be an easier way

    • Arielle says:

      You have to put the can of coconut milk in the fridge overnight for it to become thick. It won’t be thick like ice cream, but more like a whipped cream. You can keep it in the fridge until you use it so it stays thick. As for the chocolate coating, it’s not a necessarily ‘clean’ typed of think, you could drizzle chocolate on it, but it would still make a little mess. I always place parchment paper below so I can just throw it away after! Hope that helps Brenda!

  57. EcoMama says:

    Any ideas for doing this without coconut oil? That is THE only allergy in my house but would soooo want to make these for my kiddos!

  58. Barbara says:

    Love the recipe but I don’t eat grains of any kind. Could I substitute almond flour for the Bob’s gluten free flour?

    • Arielle says:

      Hi Barbara!
      Unfortunately I have never tried using grain free flour, but I do know that almond flour is pretty delicate. If anything, I am sure that the texture would change, but would most likely still be delicious! :)

  59. Summor says:

    Made these yesterday and there’s none left. Not. One. Absolutely amazing! I ate them almost all by myself and the few vanity pounds I lost from christmas indulgence, I’m sure are on their way back to my butt right now. But it’s fine, it was totally worth it. These just so rocked!

  60. Michel says:

    I am planning on making these tonight. I put my can of full fat coconut milk in the fridge at 4 AM. Just wanted to ask for any tips on the cream filling. How do you know when there is enough/too little/too much? Thanks in advance.

    • Arielle says:

      Hi Michel! Can’t wait for you to make them! If the cream starts to come out of the top as your squeezing the filling in, then you know it’s full! :)

      • Michel says:

        I actually made them before I saw this comment, but that’s exactly what happened! Only one exploded, which I ate of course! Plus the leftovers cake (over the course of a few days). I took the rest to work and everyone said they loved them! I love dates! Mmm… Thanks for the recipe!

  61. Lisa Davis says:

    Made these today after finding the recipe on Pinterest and they were fabulous. Thank you! The only thing is my coconut milk did not separate in the can but it was thickish. I proceeded as usual and it was still tasty :)

    • Arielle says:

      Oh good, so glad you enjoyed them Lisa! Sometimes I get ‘bad’ coconut oil can, and I always buy two just in case. But I am glad you were able to enjoy them anyways :)! Thank you so much for sharing!

  62. Becca Guillen says:

    My chocolate coating didn’t turn out like that :(

  63. Kurumi says:

    Konnichiwa!
    I’m living in Japan and I can’t find some ingredients of your recipe here, but I love your blog and cuisine. I will try!
    I have 2 daughters, too. They are 19 and 17.

  64. Sarah says:

    EEK! I’m almost hyperventilating because, Yes, these are dairy free, but almost as importantly, I HAVE ALL THE INGREDIENTS ON HAND!!!!! Okay, maybe I recently used up my can of coconut milk for some homemade curry sauce, but EVERYTHING else is here and my guy is going to the grocery store for me and our daughter. I’m super-excited. THANKS!! and perhaps I’ll let you know how these turned out in one of my reverieofapicturebook.com posts!!! DingDongs would make a great reference in a blog about children’s books, no? :)

  65. Denise says:

    …and their gluten free? I loooooove YOU!!!!

  66. Kay says:

    I love this recipe and went out to get all of the ingredients but can’t find dates! Everyone is out of dates! Is there something I could substitute the dates with?! I’m dying to make this but don’t wanna kill it without the dates! Thank youuuuu

    • Arielle says:

      I Kay! That’s terrible everyone is out of dates! You could try raisin puree or banana puree. With raisins, you don’t need to soak them, just blend them. And bananas just mash them. But bananas might be a little more watery than dates, so it may change the consistency a tad.I would say that raising puree would be the most similar to date puree :)! Hope that helps!

  67. Leah says:

    What is the primary purpose of the date paste? To sweeten? Or also for the cake texture. I don’t have any on hand and I looked at the recipe you adapted this one from and noticed it used yogurt but no dates. Would that be sufficient or do I need the dates for the consistency/texture of the cake? Looking forward to trying!

  68. Apron Appeal says:

    What is the consistency of you batter? I made these tonight and while it turned out tasting just fine, the cake was heavy! I had to spread the batter and pat it into cake pan. :( I’ll have to try again, but I thought I’d ask if it was heavy or runny batter.

    • Arielle says:

      It definitely shouldn’t be that thick, I’m so sorry! There are two possible things that MIGHT have happened. Either the coconut oil hardened when it reached the batter, or the dates were super dry, and the paste was really thick? again, so sorry!

  69. Erica says:

    I made these yesterday and they were really good! Everyone that had them really loved them!! But I couldn’t get anywhere close to the amount of cream in them that you have in the pictures. How do you get so much cream in them without it coming out everywhere? I used a pastry bag and long tip but very little filling went in before it started coming out the top or even breaking the cake apart. Thanks for the recipe- they were soooo yummy!

    • Arielle says:

      Hi Erica! So glad you guys enjoyed them!
      In one of the pictures of where I am holding the ding dong I added extra cream after I cut it open (for pictures). But for the other cakes I would poke a whole 1-3 times in the center of the cake and fill a little bit in each area. Hope that helps!

      • Erica says:

        Thank you Arielle, that makes sense. I made these again for people at my work- they loved them and had several people fighting to take home the leftovers! They are my new favorite dessert to make and am going to make some for an upcoming baby shower!
        Thank you!!

  70. Kayse says:

    I made these…. SOOOOO good! They were so much fun to make, too! Thanks for this fabulous recipe!

  71. Allison Wilson says:

    Any idea on how many weight watcher points these are? Or what the nutrition facts are?

    • Arielle says:

      Hi Allison!
      I’m sorry I do not, but I think there are certain types of websites where you can type in the ingredients and servings! Sorry I can’t help!

  72. What a great, moist cake! Love this!

  73. Janeen says:

    LOL, I had to tell you that your ‘booty’ story fits me to a T! Everything you said! Even right down to having to look REAL hard to find my husband’s booty! HAHA, so funny, had to tell you! Also, can’t wait to try these, they look amazing! My son wants them for his birthday. :-)

  74. Caviar says:

    You are AMAZING! I started getting paid to bake @ 8 – now 65. I’ve deprived myself of most goodies to lose weight and be healthier (lost 10 lbs in a month) most healthy baked goods look gross when reading ingredients–NOT this! The only thing — I’ll swap raisins for dates since I hate dates! When it stops raining going for coconut milk — all out.

  75. Maria says:

    Trying to be healthier, married to a ding dong aholic. Used to find little foil balls around the house from scrunched up ding dong wrap. Showed him this picture and he was all like “those look deeeeelicious”……read the ingredients out loud and he said “dates?, why would you need dates?…..will make and see what he thinks after eating one :)

  76. Karen says:

    How well do these freeze? Looking for freezer treats that I can send to school for my 6 yr who was newly diagnosed with Celiac. These would be perfect for the school to keep a couple in tgecfreezer for times when the are birthdaycelebration if tgey freeze and thaw well.

  77. Xme says:

    Holy cow!!!!!
    I can’t wait to give this a try.
    I’m sure you know that sugar-free, gluten-free vegan desserts that deliver decadent yumminess are nigh-impossible to find.
    This looks like it might deliver.
    Thank you!

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