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 vegan gingersnap truffles 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.
- 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*
- 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!