Have some of these delicious vegan gingerbread cheesecake truffles. You can eat them during the holidays or whenever you want a fun treat. These truffles will be a hit because they have warm spices like ginger, cinnamon, and nutmeg, as well as creamy vegan cream cheese and rich chocolate.
Ingredients: 1 cup vegan gingersnap cookies, crushed. 1/2 cup vegan cream cheese. 2 tablespoons maple syrup. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. 1/2 cup vegan chocolate chips, melted. Optional: crushed nuts or shredded coconut for coating.
Instructions: Crush gingersnap cookies and mix them with vegan cream cheese, maple syrup, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract in a bowl. Mix everything together well. Make little balls out of the mixture that are about an inch across. Place them on a baking sheet that has been lined with parchment paper. This will help the truffles get firmer. Put the baking sheet in the freezer for 15 to 20 minutes. When the truffles are firm, dip them all the way through in the melted vegan chocolate. A fork can help you do this. Possible: For extra taste and texture, roll the chocolate-covered truffles in either crushed nuts or shredded coconut. Put the truffles back on the baking sheet that has been lined with parchment paper. Freeze them for another 10 to 15 minutes to let the chocolate set. After the chocolate has set, put the truffles in a container that won't let air in and put it in the fridge until you're ready to serve them.
Prep Time: 30 minutes
Cook Time: 0 minutes
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