Last-Minute Vegan Gingersnap Truffles
Prep time
Total time
Recipe by Hannah Kaminsky of Bittersweet Blog and author of My Sweet Vegan
Author: Hannah Kaminsky
Serves: 16 servings
Ingredients
- 8 ounces Vegan Gingersnap Cookies or gluten-free gingersnap cookies
- ½ cup vegan “cream cheese” (such as Tofutti) or for soy-free, use the creamy cashew “cheese” in Go Dairy Free
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
- 8 ounces dairy-free semi-sweet chocolate, or ½ cup dutch processed cocoa powder*
Instructions
- Place all of the cookies in your food processor or blender, and let it rip.
- Grind them down to a slightly coarse but even powder, and you should end up with about 1⅔ cups of crumbs.
- In a separate bowl, soften the “cream cheese” so that it spreads easily, and mix in the maple syrup and vanilla.
- Once smooth an homogeneous, add in the crumbs. You may need to use your hands to get everything evenly incorporated.
- When it’s ready to use, it should look like a brand new batch of gingersnap dough.
- Pinch off walnut-sized pieces and either roll them in cocoa powder, or melt the chocolate and dip them in that.
- If you’re dipping the truffles, place them on a silpat once enrobed, and allow the chocolate to set completely before serving or packaging. Admittedly, these do get better if you can make them a day or two in advance to let the flavors meld and mellow… But they’re still tasty no matter what!
Notes
You should not use natural cocoa here, because it’s far too bitter. However, if you made a 1:1 mixture of natural cocoa and confectioner’s sugar, that could probably work instead.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-sundays-last-minute-vegan-gingersnap-truffles