Leda Gojo’s Truffle Balls
Leda Gojo’s Truffle Balls (Gluten Free & Dairy Free)
24 Leda Gojo’s cookies (2 boxes)
250g Block Cream Cheese – option to use vegan Cream cheese
290g Dark Chocolate, melted
1 tbsp coconut oil
1 tsp Shredded Coconut to decorate
Place the Gojo’s cookies in the bowl of a food processor and pulse until finely ground. Add the cream cheese and until the mixture is well combined and smooth.
Line an oven tray with baking paper. Scoop the mixture into balls about 2cm in diameter.
Place the cookie balls in the freezer until well chilled, at least 1 hour or overnight.
When cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth. Do not overheat.
Drop each cookie ball into melted chocolate, coating evenly.
Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately sprinkle with the coconut. Repeat with the remaining cookie balls.
Refrigerate until set before serving.
Vegan, Gluten Free, Dairy Free
Serves approx. 36 balls