Biscoff Truffles
This Biscoff Truffles recipe takes Lotus Biscoff spread AND Biscoff cookies and turns them into a crunchy yet creamy, no bake truffle covered in white chocolate.
Servings: 14 Truffles
Calories: 203kcal
Ingredients
- 130 g Biscoff Spread (⅔ Cups)
- 165 g Biscoff Cookies, Crushed
- 125 g Cream Cheese, Room Temperature (½ Cup)
- 200 g White Chocolate, Melted
- 20 g Biscoff Spread (extra and melted)
Instructions
- First crush the Biscoff cookies.
- Mix the crushed Biscoff cookies, Biscoff spread and cream cheese together until smooth.
- Line a large plate with non stick paper and roll the dough into around 14 truffles and place in the fridge for at least 1 hour to harden slightly.
- Melt the white chocolate in a bowl in a microwave or in a saucepan over a low heat. Dip each truffle in the chocolate and place back onto the nonstick paper.
- Place back in the fridge for another hour or until the chocolate has set.
- Melt the remaining Biscoff spread and then drizzle over each truffle. Place back in the fridge to set or overnight.
- Store in an airtight container in the fridge for up to a week.
Notes
*You can use any cookie butter spread you like.
*You can use any cookies that are similar to Lotus Biscoff (like Speculoos).
Nutrition
Serving: 14Truffles | Calories: 203kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 98mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Calcium: 60mg | Iron: 1mg