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Category: Truffles, bonbons and candies
Preparation time: 60 min
Makes 32 truffles
INGREDIENTS:
2 cups Nilla wafers
1 cup granulated sugar
1/2 cup chopped walnuts
1/3 cup butter, melted
1/4 cup almond milk
1 tsp vanilla extract (vanilla bean paste)
1/4 tsp salt
1 cup all purpose flour
For the coating:
8 ounces white almond bark, melted
Tie dye sprinkles
Assembly:
Pulverize Nilla wafers, sugar, and walnuts in a food processor.
Pour crumb mixture into a medium-sized mixing bowl.
Add melted butter, almond milk, vanilla extract, salt and flour and mix thoroughly.
Using your hands, roll the dough into 1-inch balls and place on cookie sheet covered in parchment paper.
Stick dough balls in the freezer for 20 minutes to harden.
Melt almond bark in microwave-safe bowl in 30 second intervals until melted.
Use a fork to dip chilled truffles into the almond bark. Shake off excess coating by tapping the bottom of the fork on the side of your bowl. This process is a little tricky at first, but as you get going, you'll get into the groove and your truffles will start looking more uniform.
Place truffles back on cookie sheet, shake sprinkles over them immediately before the coating hardens, and place back in the refrigerator for an another 15 minutes. Once truffles have hardened, place them in an airtight container and store them in the refrigerator until serving.
Category: Truffles, bonbons and candies
Preparation time: 60 min
Makes 32 truffles
INGREDIENTS:
2 cups Nilla wafers
1 cup granulated sugar
1/2 cup chopped walnuts
1/3 cup butter, melted
1/4 cup almond milk
1 tsp vanilla extract (vanilla bean paste)
1/4 tsp salt
1 cup all purpose flour
For the coating:
8 ounces white almond bark, melted
Tie dye sprinkles
Assembly:
Pulverize Nilla wafers, sugar, and walnuts in a food processor.
Pour crumb mixture into a medium-sized mixing bowl.
Add melted butter, almond milk, vanilla extract, salt and flour and mix thoroughly.
Using your hands, roll the dough into 1-inch balls and place on cookie sheet covered in parchment paper.
Stick dough balls in the freezer for 20 minutes to harden.
Melt almond bark in microwave-safe bowl in 30 second intervals until melted.
Use a fork to dip chilled truffles into the almond bark. Shake off excess coating by tapping the bottom of the fork on the side of your bowl. This process is a little tricky at first, but as you get going, you'll get into the groove and your truffles will start looking more uniform.
Place truffles back on cookie sheet, shake sprinkles over them immediately before the coating hardens, and place back in the refrigerator for an another 15 minutes. Once truffles have hardened, place them in an airtight container and store them in the refrigerator until serving.
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