Description
These Biscoff Cookie Truffles are a rich, no-bake treat featuring spiced cookie crumbs, creamy cookie butter, and a hint of protein, coated in dark chocolate for the perfect bite-sized indulgence.
Ingredients
For the Truffle Base:
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100 g Biscoff cookie crumbs (about 10 cookies)
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60 g Biscoff cookie butter (4 tablespoons)
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31 g vanilla protein powder (1 scoop)
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30 ml honey (2 tablespoons)
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15–30 ml almond milk (1–2 tablespoons, as needed)
For the Chocolate Coating:
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60 g dark chocolate, melted (1/3 cup)
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15 ml coconut oil (1 tablespoon)
Instructions
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Crush Cookies: Process the Biscoff cookies into fine crumbs using a food processor or rolling pin.
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Make Dough: In a medium bowl, combine crumbs, cookie butter, protein powder, and honey. Add almond milk gradually until mixture forms a pliable dough.
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Roll Truffles: Roll into 12 small balls (about 1 tablespoon each). Place on parchment-lined plate and freeze for 30–60 minutes.
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Melt Chocolate: Combine chocolate and coconut oil in a microwave-safe bowl. Heat in 20-second intervals until melted and smooth.
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Dip & Decorate: Dip each truffle into the chocolate, let excess drip off, and place back on parchment. Sprinkle with cookie crumbs if desired.
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Chill: Refrigerate for at least 1 hour until set.
Notes
To skip protein powder, sub with extra cookie crumbs or oat flour.
Use milk or white chocolate instead of dark for a sweeter variation.
Store in the fridge for 1 week or freeze for 2 months.
Let frozen truffles sit at room temperature for 5–10 minutes before eating.
Wrap them in mini liners for a cute edible gift.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American