FILLING:
✅ 1/4 cup coconut flour
✅ 1/2 cup vegan caramel protein powder (I used – my discount code is “amb-chen”)
✅ 1/3 cup cookie butter ( I used Biscoff)
✅ 2 tablespoons maple syrup (I used a sugar-free one)
✅ 2 tablespoons water (or non-dairy milk)
Coating:
✅ 60g non-dairy chocolate
✅ Extra cookie butter for drizzling
METHOD:
1. Make the truffle filling: Add in all the ingredients into a bowl, and mix until a cookie dough consistency.
2. Divide and roll the dough into 6 even balls. Freeze for at least 60 mins until the balls are solid.
3. Melt the chocolate and roll each ball in the chocolate until fully coated.
4. Microwave the cookie butter for 15 seconds until softened, then drizzle it over the top of each truffle
*Storage tips: in an airtight container in the fridge for up to 5 days, or in the freezer for months, allowing it to thaw at room temp for a 5 mins before serving
