This simple truffle recipe used Leda’s Choculence Biscuits to create a decadent batch of chocolate coated, chocolate truffles! A truly delicious gluten and dairy free treat.

Ingredients

1 Packet Leda Choculence Biscuits
250g Plant Based Cream Cheese
290g Dark Chocolate 70% (ensure dairy free), roughly chopped
1 tbsp Coconut oil
1 tsp Shredded Coconut to decorate

Method

Place Choculence Biscuits in the bowl of a food processor and pulse until finely ground. Add the plant based cream cheese and process until the mixture is well combined and smooth.
Line a 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.
When cookie balls are chilled, combine the chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between, until just melted and smooth. Do not overheat.
Drop each cookie ball into melted chocolate, coating evenly and remove with a fork, gently tapping off excess chocolate.
Place back on cookie tray and immediately sprinkle with coconut.

Repeat with the remaining cookie balls.
Refrigerate to set before serving.

Makes approx. 25 balls
Vegan, Gluten Free