Desserts
Vegan Biscoff Truffles
Recipe by What Luce Eats
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The perfect decadent treat made with minimal ingredients and fuss. Creamy chocolate biscuit-y heaven.
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Cooking mode
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For the filling
- 280g lotus biscuits
- 80g dairy free cream cheese
- 50g melted dark chocolate
For the toppings
- 180g melted dark chocolate
- 2 tbsp biscoff spread
- 1 tbsp crushed lotus biscuits
Utensils
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Step 1
Begin by preparing the filling. Place the lotus biscuits into the blender and blend until they turn into fine crumbs.
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Step 2
Empty into a bowl and add the cream cheese and 50g melted dark chocolate. Combine well.
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Step 3
Line a baking tray with parchment paper and using a spoon scoop out roughly 9 balls weighing 40g each. Wet your fingers with cold water to help roll the mixture into balls.
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Step 4
Place the balls into the freezer for 60 minutes to set.
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Step 5
Once set coat the truffles in the melted chocolate using two spoons. Allow any excess chocolate to drip off, and then place back onto the lined tray.
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Step 6
Drizzle over some biscoff spread. If it’s not runny enough place into the microwave for 20 seconds,
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Step 7
Finish by topping with biscuit crumbs. Enjoy. Store in an airtight container in the fridge.
