Gluten and Dairy-Free Gingersnap Truffles
Cookies exchanges are huge this time of year and I love giving treats to coworkers, friends, and family, but most of the time they are not the most allergen friendly. This Gluten and Dairy Free Gingersnap Truffles are the perfect treat for the wintertime. The warm and earthy spices will have everyone wanting more.
To make this sweet treat you first place the Flax 4 Life Gingersnap Cookies in a food processor and pulse until they are fine crumbs. Then you add the dairy-free cream cheese and vanilla extract to the food processor and process until the mixture forms into the dough. You then form the dough into bite sized balls and refrigerate for 30 minutes. Once the dough is chilled melt the chocolate chips and coat the balls well and add the extra cookie crumbs on top. Then you chill the truffles for another hour and enjoy!
These are easy holiday treats to make that everyone will be able to enjoy! Make this sweet treat the next holiday cookie exchange.
Get more holiday treats here!
Gluten and Dairy-Free Gingersnap Truffles
Ingredients
- 2 package of Flax 4 Life Gingersnap Cookies (10 cookies)
- 8 oz dairy-free cream cheese
- ½ teaspoon vanilla extract
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Place the Flax 4 Life Gingersnap Cookies in a food processor and pulse until you get fine crumbs. Remove about ¼ cup to top the truffles.
- To the food processor, add the dairy-free cream cheese and vanilla extract. Process until well combined and the mixture forms a dough.
- Scoop out small portions of the mixture and roll them into bite-sized balls. Place the truffle balls on a parchment paper-lined tray and refrigerate for about 30 minutes to firm up.
- In a microwave-safe bowl, melt the dairy-free chocolate chips and coconut oil together in 30-second increments, stirring between each increment until smooth.
- Using a fork or a dipping tool, dip each chilled truffle into the melted chocolate, ensuring it's fully coated. Allow any excess chocolate to drip off before placing the coated truffle back on the parchment paper.
- While the chocolate coating is still wet, sprinkle additional crushed gingersnap cookies on top of each truffle.
- Place the tray of coated truffles back into the refrigerator for at least 1 hour or until the chocolate coating is completely set.
Nutrition
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