Do you ever just crave a really simple and effective sweet snack/dessert? If so, then biscuit truffles are definitely your answer. They only take a few ingredients to make, are easily adaptable, and absolutely delicious. These biscuit truffles are bound using vegan cream cheese for a beautifully decadent filling, then coated in chocolate for that extra indulgence. I honestly could see these selling in a cafe as a snack with coffee.
So what is so special about these? Well, not only are the biscuit truffles gluten free, but they are also completely vegan too. You can actually make them top 14 allergen friendly using the right brands of ingredients too. They only take a short time to make, with easy peasy instructions. For instance, they are perfect to make at home on the weekend with the kids (or without them too). The latter means you wouldn’t have to share!
For my biscuit truffles, I love using Rhythm108 sharing bags. They have a range of flavours and are just so moreish. I’ve featured their lemon and chia biscuits and their chocolate hazelnut here. I know these aren’t nut free friendly, but just swap to suitable biscuits if needed.
I adore making these biscuit truffles for friends and family. They pack up well into a box for a hand-crafted gift. Why not treat someone and make them feel extra special? Just make sure to keep them in the fridge so they don’t spoil due to the filling.
Undeniably, the only hard part about these biscuit truffles is waiting for them to set. I struggle not to just eat the filling straight from the bowl. Why not whip up a batch and impress your friends? Overall, I think these are the best party treat!
I’ve included two flavour options in the recipe below, so which one are you making?
- Mixing Bowl
- Heat-proof bowl For melting chocolate
- Mixing spoon
- Small scoop Alternative: tea spoon, for measuring out truffle filling
- Plate/tray covered in cling film For setting the truffles on whilst they chill/are decorated
- 2x Forks To help with coating the truffles
White chocolate lemon
- 170 grams Vegan cream cheese
- 340 grams Gluten free digestive biscuits Alternative: lemon flavour biscuits
- 300 grams Vegan white chocolate
- 1-1.5 tsp Lemon extract Optional
- 200 grams Vegan cream cheese
- 350 grams Vegan milk/dark chocolate
- 400 grams Gluten free chocolate biscuits
- Place the biscuits in a blender and pulse until crumbs
- In a mixing bowl, mix together the biscuit crumbs and cream cheese until well combined and malleable
- Using a scoop/spoon, take small portions of the batter (~1 heaped teaspoon) and mould into balls using your hands
- Place on a plate or tray covered in cling film and place into the freezer to set for 30-minutes
- In 10-second intervals, melt the chocolate in a heat-proof bowl using an oven (mixing between heating to prevent burning)
- One by one, remove the cake truffles from the plate/tray and place into the bowl containing the melted chocolate
- Coat the truffle fully in chocolate, moving around using the forks, draining any excess chocolate by holding the coated truffle above the bowl
- Place back onto the tray for setting
- Add any toppings to the wet chocolate coating (I use an extra 2 tbsp of biscuit crumbs or dried rose petals)
- Chill in the fridge for 30 minutes then tuck in and enjoy!