Description
Delicious and easy-to-make Thin Mint Cookie Truffles combine the refreshing flavor of chocolate mint sandwich cookies with creamy dairy-free cream cheese and rich dairy-free chocolate coating. These no-bake truffles are perfect for holiday treats or anytime you crave a sweet, minty dessert.
Ingredients
Scale
Truffle Mixture
- 36 chocolate mint sandwich cookies such as Thin Mints or similar
- 8 ounces dairy-free cream cheese, softened
- 1 teaspoon peppermint extract
Chocolate Coating
- 12 ounces dairy-free semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Process Cookies: Place the chocolate mint cookies in a food processor and pulse until they become fine crumbs, creating the base for your truffles.
- Combine Ingredients: Add the softened dairy-free cream cheese and peppermint extract to the cookie crumbs in the processor. Process until the mixture forms a thick, cohesive dough.
- Form Truffles: Scoop out tablespoon-sized portions of the dough and roll each into smooth balls. Arrange the balls on a parchment-lined baking sheet.
- Freeze Truffles: Place the baking sheet in the freezer for 20 to 30 minutes to allow the truffles to firm up for easier dipping.
- Melt Chocolate: In a microwave-safe bowl, melt the dairy-free chocolate chips together with coconut oil in 30-second intervals, stirring well after each interval until smooth and fully melted.
- Coat Truffles: Dip each chilled truffle into the melted chocolate, ensuring it is completely coated. Return the coated truffles to the parchment-lined baking sheet.
- Set Coating: Allow the chocolate coating to set at room temperature or refrigerate the truffles until firm before serving.
Notes
- For an elegant touch, drizzle extra melted chocolate over the tops of the truffles once the coating has set.
- Store truffles in an airtight container in the refrigerator for up to 1 week or freeze them for longer storage.
- If you prefer, regular cream cheese and chocolate chips can be used instead of dairy-free versions.
