(makes approx. 16 truffles)
Prep time: 20 min
Ingredients:
- 200 g vegan speculaas cookies
- 75 g vegan cream cheese
- 1 heaping tablespoon La Vida Vegan Hazelnut Spread
Optional:
Dark vegan chocolate (for dipping)
Vegan white chocolate (for drizzling)
Instructions:
- Grind the speculaas cookies into fine crumbs (using a food processor or by crushing them in a bag with a rolling pin).
- In a bowl, mix the vegan cream cheese with the La Vida Vegan Hazelnut Spread until smooth.
- Add the speculaas crumbs and mix until a firm, slightly sticky dough forms.
- Roll the mixture into small balls using your hands.
- Chill the truffles in the fridge for at least 30 minutes to firm up.
- Optional: dip the truffles in melted dark chocolate and let them set.
- Finish with a drizzle of vegan white chocolate.
Tip:
Too soft? Add a bit more speculaas crumbs.
Want them creamier? Add another half tablespoon of hazelnut spread.
