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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Last-Minute Vegan Gingersnap Truffles

    Last-Minute Vegan Gingersnap Truffles

    0
    By Hannah Kaminsky on December 20, 2009 Dairy Free Desserts, Dairy-Free Recipes

    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.

    Gingersnap Vegan Truffles

    Last-Minute Vegan Gingersnap Truffles
     
    Print
    Prep time
    30 mins
    Total time
    30 mins
     
    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
    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.
    3.5.3226
    Hannah Kaminsky

      Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She is a professional photographer, food stylist and recipe creator. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.

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