Vegan White Chocolate Biscoff Truffles (GF-Option)

Rich, sweet and warmly spiced Biscoff cookie cream cheese truffles all coated in a thick layer of creamy white chocolate. These truffles are naturally vegan, and you only need 4 main ingredients (plus there are gluten-free options).

There is something so special about Biscoff (also known as Lotus or Speculoos cookies/biscuits) and it truly brings people together. As soon as you see a Biscoff recipe, you can just image the sweet, rich flavours and the lovely warming spices. From cookies to the cookie butter or spread, there is nothing that Biscoff cannot do. These White Chocolate Biscoff Truffles make the most of both the cookies and the spread and only use 4 ingredients. They are definitely on the sweet side, but when you see Biscoff, you know you’re in for a treat!

I have to confess that these truffles were intended to become part of a recipe to come soon (**May’s Banana Bread**) but they were so good on their own that they became a stand-alone recipe. They are that good. They are sweet, sticky inside, rich and moreish with the creamiest white chocolate coating… everything you want in a chocolate truffle and more.

First thing’s first, Biscoff is “accidently vegan” but it does contain gluten/wheat, so use a similar warmly spiced cookie or biscuit here. You could gluten-free ginger biscuits for example and this would be delicious. Instead of the cookie butter or spread, use a nut butter like almond or cashew butter for the best results.

What else goes into these White Chocolate Biscoff Truffles?

• Biscoff cookies: crumble these up to a fine meal or flour. This is best done in a food processor or blender or you could smash them in a sealed plastic bag and smash with a rolling pin.
• Vegan cream cheese: this works so well in truffles. It adds a great soft texture and lessens the sweet biscuits, too. Use any vegan cream cheese for this recipe and my favourite is from NUSH in the UK.
• Biscoff cookie spread: this adds the double Biscoff element to the truffles and makes the mix even creamier and tasty.
• Vegan white chocolate: or if you prefer dark chocolate, you could use a dairy-free milk or dark chocolate to coat these truffles. My white chocolate was quite runny and thin, so I coated the truffles twice with chocolate to make a thicker shell.

The crumbly cookies, vegan cream cheese and cookie butter are stirred together until really thick before chilling in the fridge. Then simply roll into balls and coat in the chocolate and chill again! I love to decorate these White Chocolate Biscoff Truffles with some dark chocolate and extra crushed cookies for a more WOW truffle, but you could leave them plain to try adding on some sprinkles like my Banana Bread Birthday Cake Pops.

These White Chocolate Biscoff Truffles really are so easy to make in a few steps, just a few things to watch:

• As mentioned, if you are gluten-free make sure to use another biscuit and a nut butter instead of the cookie butter.
• Make sure the cookie truffle balls are compact when you roll them.
• Allow the excess chocolate to drip off before placing on the parchment paper otherwise you end up with big pools of chocolate under the truffles. The easiest way to do this is to place each truffle on a fork, spoon over the chocolate to cover the truffle entirely and then allow to drip for a few moments.

These White Chocolate Biscoff Truffles are so delicious as an after-dinner dessert or a snack with a cup of tea or coffee. I have munching on these so much lately and cannot wait to make yet another batch. They last well in the fridge for 1 week so they are also great to make for friends and family as a gift – Biscoff will really make their day!

These truffles are:

• Rich
• Chocolatey
• Sweetly spiced
• Easy to make
• Moist yet crunchy
• Naturally vegan
• Easily gluten-free
• Quick

If you are looking for more chocolate truffle and Biscoff recipes, how about my:

• Biscoff No-Yeast Swirl Buns (recipe in Nourish Me 2)
• Double Biscoff Caramel Bars
• Biscoff Cookie Banana Bread
• Tea and Biscuit Blondies
• Rich Vegan Chocolate Truffles

Vegan White Chocolate Biscoff Truffles (GF-Option)

• Servings: 15-16
• Time: 15 minutes plus 1 hour chilling
• Difficulty: very easy
• Print

Rich, sweet and warmly spiced Biscoff cookie cream cheese truffles all coated in a thick layer of creamy white chocolate. These truffles are naturally vegan, and you only need 4 main ingredients (plus there are gluten-free options).

Ingredients

• 250g Biscoff cookies (or GF cookies)
• 80g vegan cream cheese
• 40g Biscoff cookie butter spread (or another nut butter for GF option)
• 200g vegan white chocolate
• Melted dark chocolate, optional
• Extra crushed Biscoff cookies (or GF cookies)

Directions

1. Add the cookies to a blender and pulse to fine crumbs.
2. Add the cookie crumbs to a bowl with the cream cheese and Biscoff cookie butter spread and stir to a thick and sticky dough (use your hands where needed). Chill in the fridge for 30 minutes.
3. Divide the dough into 15-16 balls and place on a parchment lined tray. Place in the fridge while you melt the chocolate.
4. Melt the white chocolate and dip each truffle into the chocolate, allowing the excess to drip off, transfer to the parchment lined tray and allow to set in the fridge for 20 minutes. If your white chocolate is thin, you may want to double coat the truffles. Wait for them to set for 20 minutes and then repeat the process and chill again.
5. Now decorate with melted dark chocolate, if desired and some crushed cookies. Store in an airtight container in the fridge for 1 week or in the freezer for 1 month.

I really look forward to hearing what you think of these White Chocolate Biscoff Truffles so please let me know in the comments below. If you make these truffles, I would love to see them so please tag me in them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Biscoff truffle love x