VEGAN Lotus Biscoff Truffles Recipe | Only 3 ingredient | How to make Vegan Truffles at home

Ingredients for 24 pieces:

250 g Lotus Biscoff Biscuits

90 g Lotus Biscoff Spread

85 g coconut milk can

For Decorating:

50 g Lotus Biscoff Biscuits

100 g Vegan White chocolate

50 g Lotus Biscoff Spread

Tools:

food processor(optional)

spatula

scale

bowl

measuring cup

parchment paper

Method:

1.Using a food processor blend the Biscoff biscuits or if you don't have one you can use a rolling pin or glass to crush them into small pieces.

2. In a big bowl add the biscuits, Lotus Spread and the thick cream part of the coconut milk can. Mix everything together with a spatula.

3. Using 1tbsp spoon measuring cup or measuring 15g of the mixture form small balls with your hands and place them on a plate.

4. If you would like to use crushed biscuits to decorate the truffles now is the time to roll them while they are nice and sticky. The rest of them if you wish to dip them into chocolate/ spread-place them in the freezer for 10min.

5. Melt the chocolate and Biscoff spread in the microwave for a few seconds until the mixture becomes liquid. I find that using the toothpick is more easy to dip them, but you can use a fork if you find it easier. Once dipped place them on a tray or plate with parchment paper on top so you are easily remove them on the serving dish.

6. The extra drips of chocolate and sprinkled crushed biscuits for decorating are optional. Keep in the fridge up to 7days or freezer up to a month.

Vegan Biscoff Truffles Recipe