Vegan Biscoff Truffles
A crisp dark chocolate shell filled with a sweet Biscoff filling and topped with a Biscoff drizzle - these vegan Biscoff truffles are the perfect sweet treat!
Ingredients
Truffle Mixture
- 200 g Biscoff biscuits
- 150 g creamed coconut block
- 80 g Biscoff cookie butter/spread smooth
Decoration
- 150 g vegan dark chocolate
- 45 g Biscoff cookie butter/spread smooth
Instructions
- To make the truffle mixture: Place the biscuits in a food processor and blitz until a fine crumb. Then cut up the the creamed coconut block, add to the biscuit crumbs and blitz again until well combined - at this point you will still be able to see flecks of creamed coconut. Then add in the Biscoff spread, and blitz again until a smooth paste - this will take a few minutes. (Alternatively, place the biscuits in a sandwich bag, seal and crush the biscuits with a rolling pin until fine crumbs. Then place into a mixing bowl and grate in the creamed coconut and mix well with a silicone spatula or wooden spoon until combined. Then stir in the Biscoff spread and mix thoroughly until well combined)
- Scoop a little of the truffle mixture out with a spoon and roll into a ball between your hands- the texture will be like wet sand, but don’t spend too long shaping them as the creamed coconut will warm up quickly to your touch and make them really hard to work with. Place the ball onto a baking tray lined with baking paper, and repeat the process so you have 17 balls in total.
- Place the baking tray in the freezer for 5 minutes to firm up a little, at this point you can re-shape the balls into smoother shapes if preferred. Then place the tray back into the freezer and chill for a further 15 minutes until firm.
- To decorate: When the chilling time is almost up, melt the chocolate either in a microwave in 30-second increments, stirring between each, or over a bain-marie. Then pour the melted chocolate into a heat-proof jug or small bowl. Gently drop a truffle ball into the melted chocolate, then use a small fork to immerse the ball in the chocolate until completely covered. Then lift the ball out on the fork, and gently tap the fork a few times on the edge of the jug/bowl so the excess chocolate drips off the ball. Then set the chocolate coated ball down onto the lined baking tray to set. Repeat the process for all the balls, and then place the tray into the fridge to set completely.
- Finally, melt the Biscoff cookie butter/spread and then place into a small piping bag and drizzle over each truffle to decorate. Alternatively, if you don't have a piping bag, drizzle over the truffles using a teaspoon.
Notes
Truffles should be kept in an air-tight container in the fridge.
Truffles can be kept for up to 1-2 weeks.