Description
How to make fun and festive Santa Hat Truffles, perfect for Christmas. Vegan, No-Egg, No-Dairy, No-Bake and easy to make!
Ingredients
Scale
- 150g of regular Oreo cookies
- 60g of vegan / dairy-free cream cheese
- 300g of dairy-free white chocolate
- Red food gel
- 50g of desiccated coconut
- Mini vegan marshmallows (I use Dandies)
Instructions
- Line a baking tray with greaseproof paper. Set aside.
- 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.
- 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.
- 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 20g balls, then shape them into a triangular shape for the hat. TIP- Add a toothpick into each truffle, this makes it easy for dipping in the chocolate.
- Pop the tray into the freezer and allow to set for around 25 minutes.
- About 5 minutes before the truffles 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.
- Remove 1/4 of the white chocolate and set aside. Colour the larger 3/4 with red food gel, only a little drop as too much could seize your chocolate.
- Remove the truffles out of the freezer & dunk them in the red chocolate! Tap the toothpick against the side of the bowl to allow any excess chocolate to drip back into the bowl. You may wish to repeat this step a few times to get a thick coating of red chocolate.
- 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 minutes.
- Pour desiccated coconut on to a plate.
- When the red chocolate has set, dunk the base of the in white chocolate, then immediately coat in the coconut so it sticks (refer to video for example).
- Add a little drop of white chocolate to the top of the truffles and top with a marshmallow to finish off the ‘hat’. Optional: You can slightly coat each marshmallow in some white chocolate and coat in coconut before adding on to the truffles.
- Allow to set, then serve and enjoy!
Notes
To store: Store the truffles in an airtight / sealed container in the fridge, and allow to come to room temperature before enjoying.
As they contain cream cheese, make sure they are kept chilled.
Best eaten within 4 days of making.
- Prep Time: 5 minutes
- Category: Truffles
- Method: No-Bake
- Cuisine: American