1. Line a baking tray with greaseproof paper. Set aside.
2. Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
3. Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese. Mix together until fully incorporated. The mixture should be sticky and roll easily between your hands. 
4. With clean hands, roll the mixture between your palms until you have small ‘truffle’ like balls and place them onto a lined tray. I like to roll them into 25g balls, then shape them into a triangular shape for the tree.
5. Start at the base of the truffle, pressing flaked almonds into the truffle, working your way up to the top, getting smaller and smaller as you go. Make sure the truffles angle downward for the tree shape. You may need to find corresponding sized flaked almonds (refer to video for example)
6. Pop the tray into the freezer and allow to set for around 25 minutes. You want the truffles firm so when you coat in chocolate, the almonds don’t fall off.
7. About 5 minutes before the balls are ready to come out of the freezer, pop the white chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt. You can alternatively melt in the microwave in 20 second intervals. Stir in a drop of green food gel.
8. Remove the truffles out of the freezer & place on a fork, using a spoon to spoon the chocolate over each truffle, tap to drip off any excess chocolate back into the bowl.
9. Place the truffles back onto the lined tray and place them into the freezer to set. As the truffles are very cold, the chocolate will set almost immediately so they’ll only need to be in the freezer for around 5-10 minutes.
10. To decorate, use some more of the green chocolate to stick on some sprinkles and the chocolate star.
11. Serve and enjoy! 

Method (chocolate star)

1. You could use a vegan gold star sprinkle or make homemade chocolate stars.
2. Melt some white chocolate, transfer into a piping bag and snip off a small tip.
3. Line a tray with grease proof paper then pipe stars on the paper. Place into the freezer to set then dust with edible gold glitter.
4. Apply the star to the top of the truffle with some melted chocolate.