Cookie and Cream Cheese Balls
Recipe by Lisa Anderson
A plant-based diet is often synonymous with health, but there are times when cravings take over. Satisfy them this season with chocolate-covered cookies and cream cheese, topped with peppermint.
14.03 oz. chocolate cookie sandwiches
vegan cream cheese
vegan dark chocolate chips
hard peppermint candy
water for boiling
Place cookies in a food processor. Pulse until semi-fine crumbs are produced.
Add cream cheese and process until cookie crumbs and cream cheese are well combined. Transfer filling to a bowl, cover, and chill in the refrigerator for at least 1 hour.
Line a cookie sheet with wax paper. Remove filling from refrigerator. Using a small spoon or scoop, create 1 – 1 ½ inch size balls. Place each ball on the wax paper leaving some space between them.
Repeat until filling is gone. This will create about 20 cookies. Return cookie sheet to the refrigerator and allow to chill while you prepare the chocolate.
Add a small amount of water to the bottom of a double boiler. Cover with the top boiler. Bring water to a boil on high heat. When the water reaches a roaring bubble, reduce the heat to low.
Place shortening and chocolate chips in the top boiler. Stir until melted and smooth. Remove from heat immediately.
Remove cookies from the refrigerator. Cover each ball with chocolate and place back onto wax paper. Sprinkle with peppermint candy before the chocolate begins to harden.
Chill for 1 hour or until chocolate is solid.
Oreo cookies are technically vegan, but if you would prefer something that is intentionally so, there are plant-based versions readily available at your local organic market.
Try different toppings, such as cocoa powder, gummy worms, sprinkles, or a cherry.
dark chocolate, lily's dark chocoloate chips, Miyokos, oreos, vegan cream cheese, Violife
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