No-Bake Candy Cane Chocolate Truffles

Ingredients

• 2 ¾ cups Imperfect Foods Upcycled Double Chocolate Chocolate Cookies, crushed
• 1 8-oz package of plain vegan or regular cream cheese, softened
• 10 ounces Imperfect Foods 64% Chocolate Discs
• 1 tbsp Imperfect Foods Coconut Oil or other refined coconut oil
• 5 candy canes, finely crushed (use 10-12 if you want them fully coated)

Directions

1. Crush your cookies by blitzing them in a food processor. You can also crush them the old fashioned way: by adding the cookies to a plastic bag and smashing them into a powder with a rolling pin. The finished texture should feel a little like wet sand.
2. Repeat the process for the candy canes. You can leave the crushed candy canes in bigger pieces that will be crunchy or blitz them into more of a dust, whichever you prefer.
3. Combine the cookie crumbs and cream cheese in a bowl and mash with a fork until you get a thick dough. Working with about 1 heaping tablespoon at a time, roll the dough into balls. Place the truffles on a lined baking sheet.
4. Melt the chocolate and coconut oil in the microwave, 30 seconds at a time, stirring after each increment until fully melted.
5. Place crushed candy canes in a small bowl. Dip truffles in melted chocolate and sprinkle candy cane bits on top. Place the truffles back onto the baking sheet until fully set. If you want your truffles fully enrobed, drop your truffles one at a time into the melted chocolate and then scoop them out with a fork. Then dredge your truffles in the bowl of crushed candy cane. Place the truffles back onto the baking sheet until fully set.

Recipe Notes and Variations

• If you don’t have Imperfect Foods Chocolate Discs, you can use chocolate chips, white chocolate chips, or whatever leftover chocolate you have.