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RECIPE
2 cups vegan gluten-free snickerdoodle cookies (I used Annie’s snickerdoodle bunnies)
4 oz. plain vegan cream cheese (I used Go Veggie plain vegan cream cheese)
1 cup vegan white chocolate chips (these can be hard to find-I ordered some from VeganEssentials.com)
1 Tbsp. coconut oil
Pour the snickerdoodle cookies into a plastic bag, and crush with a rolling pin. Reserve some crumbs (a couple Tablespoons worth) for topping—set to the side. Pour the rest of the crumbs into a bowl. Add the vegan cream cheese. Use your hands to mix until evenly combined. Roll into balls and set on a plate lined with parchment paper. Put in the freezer to chill about 15 minutes. Add coconut oil to the white chocolate chips in a bowl, and melt. Dip and cover the chilled truffles in white chocolate and sprinkle with the reserved cookie crumbs. Set back on the parchment paper to let harden. Makes 12 truffles.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram.
Something Vegan on Instagram: http://instagram.com/somethingvegan
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