You know, as far as I’m concerned you just can’t have any holiday without chocolate, am I right guys???
It would be so sad, like the Christmas without the sparkling Christmas trees or the 4th of July without fireworks. There simply must be some chocolate. Oooohhh, and if we’re gonna go there, well, we might as well throw in some coffee also, right? Yeah, I think so too!
Today’s recipe is almost embarrassingly simple. No really, its’s so basic, but I think that’s one of the best parts about it nice and easy.
Just a few ingredients that you likely already have in your pantry and a few minutes of prep and chill time and you’ve got the perfect V-day treat for your sweetheart (if they share you’ll know it’s true love, hehe). No baking or special equipment required. The other great thing is that you can make these into any shape you want and make them all year round too.
Cookies & Cream Mocha Truffles
Everyone loves a big box of lovely sweet chocolate truffles and these are perfect for gifting on any occasion.
Prep Time 25 minutes
Servings 48 truffles (ish)
Ingredients
1/2 cup non-dairy "cream cheese" softened
1/4 cup vegan "butter" softened
1 teaspoon vanilla extract
2 tablespoons instant espresso powder
36 chocolate sandwich cookies such as Oreos or JoJos, finely crushed
16 ounces 450g dairy free white baking chocolate, melted
coffee beans for decor optional
Instructions
Stir together the "butter", "cream cheese", vanilla extract, espresso powder, and cookie crumbs in a medium mixing bowl until well blended, then flatten the mixture out on a tray or cutting board into a layer about 3/4 inch thick and use a small heart shaped cookie cutter to cut the truffles. (Alternatively you can shape the mixture into about 48 (1-inch) balls.) Place the truffles in the freezer to firm up for about 30 minutes while.
Meanwhile, melt the white chocolate in a double boiler or microwave safe bowl and dip each of the truffles one by one then place them on a parchment or waxed paper-covered baking sheet. Top them all with a coffee bean if desired and then chill them in the fridge for about an hour, or until firm. These are best stored in an air'tight container in refrigerator until ready to serve.
Recipe Notes
The cookies can be pulsed in a food processor to get them fine quickly, however if you don't have one just throw them into a ziplock bag and use a rolling pin to crush them up
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Simple & Quick Black Bean Lentil Chili
- Raspberry Chocolate Chip Cupcakes
- Vanilla Bean Icing Topped Chai Donuts
- Veggie Scramble & Sweet Potato Waffles
- Mushroom Broccoli Creamy Gnocchi