Vegan White Chocolate Peanut Butter Truffles
Ingredients
- 1 package of Emmy's Organics Dark Cacao Coconut Cookies
- 1/4 cup (65g) almond or peanut butter
- 1/3 cup (60g) dark chocolate chips, melted
- Pinch of salt
- 1/2 tsp vanilla extract
- 8oz vegan white chocolate
- Optional: natural pink sprinkles, 1/4 cup more melted dark chocolate for topping
Preparation
Melt the vegan white chocolate. Pour a small spoonful into the bottom of each cavity of a heart-shaped mold, then tilt to coat the bottom and sides of each heart. Freeze. Set aside the remaining white chocolate.
Melt the dark chocolate chips.
In a food processor, combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted dark chocolate, salt, and vanilla. Process until smooth, aiming for a thick brownie batter consistency.
Place about 2 teaspoons of the chocolate mixture into each heart-shaped mold and press it to flatten.
Cover the chocolate mixture in each mold with the remaining melted white chocolate. Chill until the chocolate is set.
Carefully remove the truffles from the molds.
Optionally, drizzle more melted dark chocolate and top with natural pink sprinkles.
Enjoy your decadent Vegan White Chocolate Peanut Butter Truffles!
