Enjoy an easy, delicious treat with these Biscoff Truffles! Ready in 15 minutes and with only 4 ingredients, they are the perfect snack. They are a hit with you, your family and friends. Try them today and experience heavenly sweetness!
Are you ready to indulge your sweet tooth? I love creating goodies with Lotus Biscoff cookies. Check out this Biscoff Overnight Oatmeal recipe as an example. Those cookies make every bite delicious!
Now I’m back with this quick and easy recipe for biscoff truffles, made with just four simple ingredients. Try them today and satisfy your cravings!
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Biscoff cookies — We’ll use one packet of Biscoff Cookies (approximately 25 cookies).
- Almond butter — I used Almond butter. Of course, you can use Biscoff spread, but I can never find that stuff. It’s not at my grocery store or health food stores. I imagine it’s sold at World Market, but I figure if I have a hard time finding it, you might too. So, almond butter is the best option.
- Maple syrup (substitute agave nectar).
- Chocolate — You’ll need some dairy-free chocolate (feel free to use a mixture of white and dark chocolate).
How to Make Biscoff Truffles
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Pulse cookies, almond butter, and syrup in a food processor.
- Reserve a teaspoon or two of this mixture to sprinkle on the finished dipped truffles.
- Roll the cookie mixture into balls.
- Dip the Biscoff balls in melted chocolate and place them on a pan lined with waxed paper.
- Add crumbs before the chocolate sets.
- Alternatively, you can let the chocolate set, then drizzle them with extra melted chocolate.
- Once all the balls are dipped, transfer the pan to the fridge so the chocolate can set.
- Serve chilled or even frozen.
Lotus Truffles Flavors
You can mix up the flavors of your biscoff truffles by adding these tasty ingredients:
- Add half a teaspoon of ground cinnamon to the dough to enhance the cinnamon flavor.
- Try a teaspoon of instant coffee in the dough to add a hint of coffee taste.
- Substitute peanut butter for almond butter to create added peanut goodness.
- Boost the taste of vanilla by adding up to a teaspoon of vanilla extract to the dough.
- Add a tablespoon of melted unrefined coconut oil to the dough for added coconut flavor and a less crumbly texture.
Can you freeze biscoff truffles?
Yes, biscoff truffles are freezer friendly. Once the chocolate is set, transfer them to a freezer-safe container or bag and freeze for up to 2 months.
Lotus cookies are crisp cookies with an interesting flavor. They have a slightly nutty taste that offers hints of warm spices, such as cinnamon and nutmeg. They’re perfect for dipping into your morning coffee.
Store Biscoff cookie truffles in an airtight container or bag in the fridge for up to 10 days. They can be frozen in a freezer-safe container or bag for up to 2 months. Let them sit at room temperature for a bit to soften before serving.
I hope you enjoy indulging your sweet tooth with this quick and easy recipe for biscoff truffles. You’ll love that it’s made with just four simple ingredients. Try them today and satisfy your Biscoff cookie cravings!
Vegan Biscoff Truffles
- 8 ounces Biscoff cookies (approximately 25 cookies)
- 1 cup almond butter softened
- 1 tablespoon maple syrup (substitute agave nectar)
- 1 cup dairy-free chocolate (white and dark chocolate)
- Break the cookies into pieces and add them to a food processor. Add the almond butter and syrup. Pulse in short bursts to create the batter. Take a taste test. You can add more syrup to make the batter sweeter if you prefer,
- Scrape down the sides of the bowl as necessary. Reserve a teaspoon or two of the crumbs if you'd like to sprinkle them on top of the finished dipped truffles.
- Roll into balls. It can help to spritz your hands with water to create the balls. If parts of the balls are crumbly, you can spritz those with water too.
- Place chocolate in a microwave-safe bowl and heat for 30 seconds. Stir and repeat. Leave it in the microwave but cover with a plate and let it sit for a couple of minutes to allow the chocolate to melt. Stir until smooth.
- Use a fork to dip the Biscoff balls in the melted chocolate, tapping them on the fork to get excess melted chocolate off. You can also use a toothpick to swipe away extra chocolate from the base of the fork. Then us the toothpick to nudge it off of the fork and back on the pan. Drizzle with extra melted chocolate and/or add extra cookie crumbs for decoration.
- Once all the balls are dipped, transfer the pan to the fridge so the chocolate can set. Serve chilled or even frozen.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.