White Chocolate Gingerbread Truffles | Vegan

This is a paid collaboration with Bute Island Foods.

If you love quick and easy recipes, then this one is for you. Truffles have got to be one of my go-to sweet treats as they're so easy to whip up and use minimal ingredients to create! though admittedly, they can sometimes get a little bit messy, as a result, they are absolutely worth it.

Now that Christmas is only one week away (crazy right?!) I thought the classic winter flavour, gingerbread, would be the best flavour to use for this recipe. If you haven't already, you should also check out these Oreo truffles I made a while back! 

I'm working with Bute Island Foods on this recipe. I have worked with this brand many times in the past and their range of vegan cheese never fails to make a recipe delicious. I absolutely love their huge range of products, but some of my go tos are their original cream cheese (used in this recipe!) and their mild cheddar shreds. However, they have so many to choose from so if you think vegan cheese options are limited, think again! Check out their range here.

Here are some other cheesy recipes I've made with Bute Island in the past for some more vegan cheese inspo:

- 1 Hour Cinnamon Rolls

- Soft Pretzel Bites With Cheesy Dip

- Mini S'mores Cheesecakes

- Vegan Cheese & Ham Puff Pastry

- Buffalo Cauliflower Bbq Pizza

- Pumpkin Swirl Muffins

- Creamy Cajun "Chicken" Pasta

- WHITE CHOCOLATE GINGERBREAD TRUFFLES -

Makes: 16   Prep Time: 20 mins   Chill Time: 20 mins

You will need:

- 8 ounces crunchy gingersnap cookies (check that they're vegan friendly)

- 5 ounces Bute Island original cream cheese 

- 1/2 tsp vanilla extract

- 200g vegan white chocolate chips

- 2 extra gingersnap cookies, for topping

Method - 

1. In a food processor or high-speed blender, process the gingersnap cookies (I would suggest slightly crushing them beforehand so that it doesn't overwork the blender). Blend them until they are completely crushed. 

2. Add the cream cheese and vanilla extract to the gingersnap cookie crumbs and process them again until the mixture is all combined and is smooth. 

3. Scoop out the mixture one small amount at a time and roll it into a ball. Try keeping them all the same size, ideally around the same size as a tablespoon. Place each one on a lined baking tray and place the tray in the freezer for ten minutes. 

4. Melt the white chocolate over low heat until completely melted. 

5. Remove the tray from the freezer and dip each gingerbread ball into the white chocolate.

6. Crush the extra two gingersnap cookies and sprinkle the crumbs on top of each truffle. Place each truffle back onto the tray and back into the freezer for another 10 minutes until the chocolate has set.

Keep the truffles stored in an airtight container in the fridge. These should keep for several days. 

What's your favourite truffle flavour?

Love Always,
Shannon x