Ensure the cream cheese (or coconut butter) and butter are at room temperature to soften.
In
a bowl, blend all ingredients except the white chocolate. Using a hand
mixer will give the smoothest texture, though mixing with a fork works
as well.
Once mixed, you can either:
Spread the mixture into a container and freeze until firm. Then cut into bars or squares.
Freeze
for a few minutes until firm enough to scoop into balls using a mini
cookie scoop. Place scoops on a parchment-lined plate and freeze until
solid.
If
desired, dip the truffles in melted white chocolate or coconut butter.
For smoother coating, stir in ½ tsp of oil after melting the chocolate
(optional).
To achieve a look similar to the photos, cut each truffle in half once the chocolate has set.
Store leftovers in the refrigerator or freezer for freshness.
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