FAMILY FAVES · QUICK ·

Chocolate Caramelised Biscuit Balls

Chocolate Caramelised Biscuit Balls

Ingredients

  • 125g caramelised biscuits
  • 65g Vegan Cream Cheese (we used Violife)
  • 100g NOMO caramelised biscuit choc bar (3 bars) 
  • 10g Coconut oil
  • 80g Caramelised Biscuit Spread

Method

  • Using a food processor, or a bowl with a rolling pin, finely crush the biscuits to a fine crumb.
  • Reserve 4 tablespoons of biscuit crumbs and set aside.
  • Chop the choc bars as finely as possible using a knife or food processor
  • Add the chocolate, soft cream cheese, coconut oil and spread to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste, or mix together in the bowl.
  • Once mixed, portion the truffle mixture and using your hands roll each truffle into a ball.
  • Place the truffles on to a lined tray or plate and freeze for 30 minutes..
  • Carefully dunk each truffle into the biscuit crumbs to coat, and place onto a clean lined tray.
  • Repeat until all the truffles have been decorated.
  • Refrigerate the truffles for an hour to setting, and then enjoy!
Recipes