2package of Flax 4 Life Gingersnap Cookies(10 cookies)
8ozdairy-free cream cheese
½teaspoonvanilla extract
1cupdairy-free chocolate chips
1tablespooncoconut 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.