11ozvegan gingersnap cookiesI looked for dairy-free cookies, and realized that there were no animal products in them either, but any gingersnap cookie will work - even GF
½cupunsweetened desiccated coconut
1 ½tablespoonsof coconut oil
3tbspbourbonadd a plant-based milk instead if you want to make it non-alcoholic
300gvegan chocolate melting chipsI used Ghirardelli
Chocolate truffle topping
Extra ground gingercinnamon and coconut
Place the cookies in a food processor. Process until the cookies break up into smaller pieces.
Add the desiccated coconut, ginger and cinnamon and run the food processor till the cookies form into fine crumbs.
Add the oil, molasses and bourbon (or milk) and process until a dough is formed. Add some extra water (a teaspoon at a time) while running the processor, IF the dough is too dry (when the dough is ready you should be able to take about a tablespoon of dough and form a smooth ball that holds together).
Roll the dough into small balls that are just over 1 inch in diameter and leave them aside until you have the chocolate ready.
Place 250g of the chocolate in a heat proof microwavable dish. Heat in 30 sec bursts, stirring in between until the chocolate has melted. Add the rest of the 50g of the chocolate chips and stir until that too is melted and smooth. PLEASE SEE NOTES.
Place a truffle in this chocolate mix. Using a fork, cover the truffle with the chocolate. Pick up the truffle using the fork and tap the fork handle on the side of the bowl to get rid of the excess chocolate, and to get a smooth chocolate coating (see pictures).
Place the truffle on a parchment paper or a SILPAT. Cover the “bald spot” (as explained in the pictures) with some extra chocolate.
Sprinkle some extra desiccated coconut on top and dust it with some cinnamon and ginger before it sets.
Repeat with the rest of the truffles. Leave aside till the chocolate coating sets.
NOTE - After you add the extra chocolate chips, do not microwave, since you are trying to cool the chocolate down at this point, while letting the extra chocolate chips melt through with the residual heat. The final chocolate mix should be fairly thick and only slightly warm to the touch. If it’s still super hot, you can add more chocolate chips and stir them in, until they melt and thicken the whole chocolate mix.
Recipe from The Flavor Bender by Dini Kodippili
Bourbon Gingerbread Truffles - Vegan and No Bake https://www.theflavorbender.com/bourbon-gingerbread-truffles/