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Last-Minute Vegan Gingersnap Truffles

Posted on by Hannah Kaminsky in Dairy Free Desserts, Dairy-Free Recipes with 0 Comments

I don’t think the vegan dessert queen, Hannah Kaminsky, would dare to be caught without a sweet gift in hand, which is why this simply seasonal truffle recipe was created …

With all the holiday insanity, it’s disturbingly easy to forget gifts for an important family member, or realize at the last minute that you didn’t make enough cookies to go around.

Very similar in construction to oreo truffles but with a delightful seasonal bent, you could easily create a small army of these sweet morsels in a matter of minutes, before anyone suspects that things ever when awry. Hopefully you won’t need a backup plan… But it doesn’t hurt to be prepared.

Gingersnap Vegan Truffles

Last-Minute Vegan Gingersnap Truffles
 
Prep time

Total time

 

Recipe by Hannah Kaminsky of Bittersweet Blog and author of My Sweet Vegan
Author:
Serves: 16 servings

Ingredients

Instructions
  1. Place all of the cookies in your food processor or blender, and let it rip.
  2. Grind them down to a slightly coarse but even powder, and you should end up with about 1⅔ cups of crumbs.
  3. In a separate bowl, soften the “cream cheese” so that it spreads easily, and mix in the maple syrup and vanilla.
  4. Once smooth an homogeneous, add in the crumbs. You may need to use your hands to get everything evenly incorporated.
  5. When it’s ready to use, it should look like a brand new batch of gingersnap dough.
  6. Pinch off walnut-sized pieces and either roll them in cocoa powder, or melt the chocolate and dip them in that.
  7. 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.

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About Hannah Kaminsky

Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She works as a food stylist and recipe creator for several international publications, and is currently pursuing a career in food photography. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.

View all posts by Hannah Kaminsky →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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