Ingredients:

  • 1 cup (125g) Biscoff cookies, finely crushed
  • 1/4 cup (60g) Biscoff spread, softened
  • 4 oz (115g) light cream cheese, softened
  • 6 oz (170g) dark chocolate (70% cocoa), finely chopped
  • 1 tbsp (14g) coconut oil
  • 1 tbsp (8g) Biscoff cookie crumbs

Instructions:

  1. Line a baking sheet with parchment paper.
  2. Place 1 cup (125g) of Biscoff cookies in a food processor and pulse until they reach a fine, sand-like consistency.
  3. In a medium bowl, combine the processed cookie crumbs, 1/4 cup (60g) softened Biscoff spread, and 4 oz (115g) softened light cream cheese; mix until a thick, cohesive dough forms.
  4. Using a small scoop, portion the mixture and roll them between your palms into 1 1/4-inch balls.
  5. Place the balls on the parchment paper and freeze for 15 to 20 minutes to firm up.
  6. Melt 6 oz (170g) finely chopped dark chocolate and 1 tbsp (14g) coconut oil in a microwave-safe glass bowl in 30-second intervals, stirring in between until the mixture is glossy and fluid.
  7. Use a fork to dip each chilled ball into the melted chocolate, lifting and tapping the fork against the bowl to let the excess drip away.
  8. Immediately top each truffle with a pinch of the 1 tbsp (8g) Biscoff cookie crumbs before the chocolate shell sets.