1. Add cake crumbles to a bowl with a few spoonfuls of vanilla milk. Mix with your hands until moist enough to knead into a ball. If necessary, add a bit more milk. You want the filling to be moist and soft, but not too sticky.
2. Scoop out even amounts of the mixture, a little smaller than a ping pong ball. I chilled the balls in the fridge before the next step so they were extra firm for coating.
3. In a mixing bowl, whisk together the nondairy milk and powdered sugar until it is a thin runny glaze. Add more milk if needed.
4. Dip a cake ball into the glaze, coating all sides, then remove with a fork, letting the excess glaze drip off through the prongs.
5. Dip into cookie crumb mixture and roll around to coat. Repeat with remaining truffles.

The truffles will keep in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer.