Cookies & Cream Truffles

• 130g low FODMAP chocolate sandwich biscuits
• 150g lactose free cream cheese
• 60g dark chocolate
• 1 tsp coconut oil

Makes: 12 truffles

1. In a food processor, blend the chocolate sandwich biscuits until they form a fine crumb.
2. Add the cream cheese and process until smooth.
3. Scoop the mixture into 12 equal amounts and roll between your hands to form balls.
4. Refrigerate for 30 minutes.
5. Melt the dark chocolate and coconut oil together and dip each truffle in the chocolate mixture to coat.
6. Return them to the fridge for the chocolate to set and until ready to serve.