Easy Cake Truffles

 

These little truffles are so ridiculously simply to make, I had to share them.  Just three ingredients, and you have a treat that tastes like you spent hours creating it.  They're kind of fancy to look at too...especially if you have any more skill at decorating than me!  I am not picky about looks, just taste!  You could use molds to make these look uniform and even more showy.  Originally, my sister had made "Oreo Truffles." and raved about them.  Then in our very first Allergy Free Wednesday link up, Erin over at Gluten Free Simply shared her Oreo Truffle version.  My wheels started turning.  We had leftover cookies from my daughter's school celebration (has to be store bought here in Oregon, no homemade treats!)  I didn't want a package of open cookies for me to be lusting after, so I wanted them used up and outta here...STAT!  I also had a tub of Trader Joe's new vegan cream cheese spread, so I was killing two birds with one stone here.  In this instance, we used a package of Kinnikinnick K-Too Vanilla Sandwich Creme Cookies, which are both gluten and dairy free.  If you'd like to make yours a bit healthier with your own homemade shortbread, that would work too!  Or if you have any crunchy cookie on your 'yes' list, chances are, it would work here!

1 package allowed Vanilla Sandwich Creme Cookies or shortbread

8 ounces allowed cream cheese

12 ounces dark chocolate (like Trader Joe's Pound Plus), roughly chopped

2 tablespoons coconut oil or shortening

I was done in the micro at this point, just continued to stir it

In the bowl of a food processor, pulse the cookies to make cookie crumbs.  Dump in the cream cheese and process to combine.  Dollop or roll any size balls and place on a Silpat or piece of wax paper.  Freeze.  When firm, melt your chocolate.  Place chopped chocolate and coconut oil in liquid measuring cup.  Place in microwave and start with one minute, and adding 15-30 second increments as necessary.  When the chocolate is about half melted, you know you're done. There should still be chunks of solid chocolate (see above picture), and as you continue to stir the mixture, it continues to melt - OUT OF THE MICROWAVE.  Do not heat too hot, or the chocolate will seize.  Dip each ball into chocolate, stab with a skewer, drip the excess off, and place on a wax-paper lined cookie sheet.  Harden in the fridge or freezer!

This recipe was shared Show Your Stuff,  Things That Make You Say MMMM,   What's Cooking Wednesday, Melt In Your Mouth Monday,  A Themed Baker's Sunday,  Allergy Friendly Fridays,  Lunchbox Love, Sweets For a Saturday, Mix It Up Mondays