Biscoff Truffles
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These Biscoff truffles are made from crushed Biscoff biscuits, cream cheese, and a little rolled oats for texture — blended together into a smooth, cookie-butter dough, shaped into balls, and dipped in chocolate or drizzled with Biscoff spread. They’re quick, indulgent and perfect for holiday platters or keeping in the fridge for when the sweet craving hits.note - ingredients can be approximate
Equipment
- Food Processor, optional
Ingredients
- 250 g (9 oz) Biscoff cookies, approx. 1 packet
- 250 g (9 oz) cream cheese, softened, approx.1 block
- 40 g (½ cups) rolled oats, to adjust texture
- 50 g (¼ cups) biscoff spread
Instructions
- Add 250 g (9 oz) Biscoff cookies, 250 g (9 oz) cream cheese, 40 g (½ cups) rolled oats to a food processor and pulse until combined.Note - for more consistent texture, pulse cookies first then add the rest of ingredients. If you don't have a food processor, add cookies to a ziplock bag and roll with a pin or water bottle until crushed. Combine in a bowl with cream cheese and oats.
- Scoop and roll into balls with your hands. Note, if the mixture is really soft or if you're in a warm environment when making these, you may need to add them to the fridge or freezer for 10-30 minutes.
- Once in balls, freeze to set for 20-30 minutes
- Melt 50 g (¼ cups) biscoff spread in the microwave for 10-20 seconds. Drizzle on top of the balls.
- Freeze for 30 minutes to set or refrigerate for 4 hours.
Video
Notes
Storing
Store in the truffles in an airtight container for 4-7 days.
Freezing
Freeze on a single layer (either a baking tray or plate) first so they firm up and then you can transfer to a freezer safe container for up to 3 months.
Nutrition
Calories: 109kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 70mgPotassium: 29mgFiber: 0.3gSugar: 3gVitamin A: 149IUCalcium: 12mgIron: 0.4mg
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