The Cutest Har Sinai Cake Truffles For Shavuot (No Baking Required!)

Rachel Kor May 9, 2023

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I’m always looking for an easy and festive creation to display or serve on Shavuot. It’s a holiday when I seem to have a *little* extra time to spare on festive treats and pretty décor.

What I love about these cake balls is that they’re made from store-bought cupcakes and frosting, the 2-ingredient “moss” is made from crushed graham crackers and food coloring, and the Luchot (the Two Tablets) are candies dipped in melted chocolate.

There’s no true baking or cooking required, and kids of all ages can help and get in on the fun!

Here’s how to make them!

Har Sinai Cake Truffles Recipe:

Makes approximately 18 cake balls.


For the Moss:

  • 1 and 1/2 cups crushed graham crackers
  • Green food gel

For the Chocolate Luchot:

  • 2 bags melting chocolate
  • Mike N Ike’s, approximately 36 candies

For the Cake Balls:

  • 6 cupcakes (not frosted)
  • 1/2 cup of vanilla frosting
  • 2 bags melting chocolate



For the Moss:

1. In a bowl, mix the crushed graham crackers with food gel. Set aside.

For the Chocolate Luchot:

1. Line parchment paper on a large baking sheet pan.

2. Place two Mike N Ike’s next to each other, vertically, to resemble the Luchot. Make as many as you have cake balls. (Approximately 18 Luchot.)

3. Melt chocolate in microwave safe bowl in 10 second intervals until melted.

4. With a spoon, cover the candies/Luchot with melted chocolate.

5. Refrigerate for at least 30 minutes.


For the Cake Balls:

1. In a bowl, crush cupcakes until crumbly.

2. Add frosting to crushed cupcakes and mix well.

3. Roll into balls and refrigerate 10 minutes.

4. Melt chocolate in microwave safe bowl in 10 second intervals until melted.

5. With a fork, dip cake balls into melted chocolate, tapping off excess.

6. Sprinkle with edible moss until it is completely coated.

7. Top immediately with the chocolate candy Luchot.

8. Let harden 15 minutes.

Note: These are best served right away, but will last in an airtight container in the fridge for up to 4 days.

Photography by Sara Goldstein