Gingerbread & White Chocolate Truffle Balls
A Delicious & FILLING TREAT
💙These little no bake treats are sure to brighten up your day! Delicious and filling, Yields about 15-20 bites, so make & share!🌊
This yummy snack recipe is from Vancouver based @caitlin.imogenbakes a shot and don't forget to tag us in your creations @smoovblends so we can proudly share your creations on our social and website!
We love seeing them (we really do). We even give you a free pouch for sharing 5!
INGREDIENTS | 15-20 bites
🍪 15 Gingerbread cookies
🥛 220g Cream Cheese (softened). (There are many lactose/vegan/dairy-free alternatives you can explore!)
🍫 1 cup White chocolate
🥥 1 tsp Coconut Oil
💙 1⁄4 tsp Wave Blend
1. Add all of your gingerbread cookies to a blender or food processor and blitz until it
resembles sand. Pour into a large bowl
2. Soften your cream cheese in the microwave for 20 seconds, or until you can easily
3. Add your cream cheese to the gingerbread crumb and mix until thoroughly
4. Shape your mix into tablespoon-sized balls until you have used all the mixture.
5. Freeze truffles for 15 minutes
6. Melt the white chocolate and coconut oil in the microwave in 20 second bursts (so
the chocolate doesn’t split)
7. Once melted add in the Wave blend, mixing until combined
8. Line a tray with parchment paper and take your gingerbread truffles out of the
9. One at a time, add a truffle into the white chocolate mix stirring with a fork until fully
coated. Using the fork, lift the truffle out and onto the parchment paper.
10. Repeat until all truffles are coated, place in the freezer for 20 minutes then enjoy!
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