Ingredients:

  • 36 Organic Sandwich Cookies (approx. 14.3 oz / 400g)
  • 6 oz Neufchâtel Cheese, softened
  • 1/4 tsp Fine Sea Salt
  • 12 oz High-Quality White Chocolate Melting Wafers
  • 1 tbsp Refined Coconut Oil
  • Red oil-based food coloring
  • Blue oil-based food coloring

Instructions:

  1. Pulse the sandwich cookies in a food processor until they reach the consistency of fine, dark sand.
  2. Add the softened Neufchâtel cheese and sea salt to the processor. Pulse until the mixture forms a cohesive, heavy dough that pulls away from the sides.
  3. Scoop 1-tablespoon portions of the mixture and roll into uniform spheres. Place on a baking sheet lined with parchment paper.
  4. Flash-freeze or chill the truffles for at least 45 minutes to ensure they hold their shape during dipping.
  5. Melt the white chocolate wafers and coconut oil in a microwave-safe bowl in 30-second increments until smooth.
  6. Using a dipping tool or fork, submerge each chilled truffle into the white chocolate. Tap off excess and return to the parchment paper.
  7. Divide the remaining white chocolate into two small bowls. Tint one with red oil-based coloring and the other with blue. Drizzle over the truffles and allow to set completely.