Delicious and easy cookies and cream truffles, coated in dairy-free chocolate topped with cookie crumbles! A quick & easy sweet treat perfect for any occasion. 
These delightful little truffles are super moorish, you won’t be able to have just one!
They would be a lovely gift for a birthday or made for special events!
You don’t even have to use cookies and cream biscuits, use any cookie of your choice!
It would be great fun for children to get involved in too as they can also use their imagination to decorate them.
Preparation- 5 minutes
Freezing time- 25 minutes
Makes- 8-10 truffles
Level- Easy
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Ingredients
- 150g of cookies + cream cookies
- 60g of vegan cream cheese
- 200g of dairy-free dark chocolate
- Dairy-free white chocolate (optional)
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Method (truffles)
Step 1- Line a baking tray with greaseproof paper.
Step 2- Place the cookies in a food processor and whizz up until crumb-like.
You could crush them using a rolling pin if you don’t have an electric mixer.
Step 3- Pour them into a large mixing bowl & add in the cream cheese.
Step 4- Mix the cream cheese & cookies together until fully incorporated.
Step 5- 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 15g balls.
TIP- Add a toothpick into each truffle, this makes it easy for coating in the chocolate.
Step 6- Pop the tray into the freezer and allow to set for around 25 minutes.
Step 7- About 5 minutes before the balls are ready to come out of the freezer, pop the chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.
Step 8- Get the balls out of the freezer & dunk them in the chocolate!
Step 9- Place the coated truffles back on to the lined tray and when all the truffles are fully coated, pop the tray back into the freezer for 10 minutes until fully set.
(As the truffles are very cold, the chocolate will set almost immediately)
Step 10- When the truffles have set, remove the toothpicks.
Step 11- Melt your white chocolate and with a spoon, using fast motions zig-zag the chocolate over the truffles creating a decorative effect.
Top with some crushed cookie crumbles.
Serve fresh or store in a sealed container in the fridge/ freezer.
Best eaten within a week of making!
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What a nice recipe to try! Thank you for sharing!
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I made these for one of our home ed meet ups. I've also made the coconut truffles in the past and they are a firm favourite with everyone that tries them. They absolutely loved the cookies and cream truffles. I'm actually making both this morning as we are meeting up with some of our home ed friends this afternoon. Just seen the gingerbread truffles, will have to try those next. Thanks for all the fab recipes! x