Ingredients
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1 (14.3 oz) pkg chocolate creme sandwich cookies (36 cookies)
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1 (8 oz) pkg cream cheese, room temperature
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1 cup sliced almonds
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3/4 cup semisweet chocolate chips
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3 tbsp coconut oil
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2 tbsp confectioners' sugar
Steps
1
In a food processor, pulse the cookies until chopped to a fine crumb. Add the cream cheese and a pinch of salt. Pulse until combined.
2
Line a plate with parchment. Scoop out 2-tbsp portions of cookie mixture, roll into balls, and freeze for 30 min. Next, shape into domed cones about 2½ inches high. Put the cones, flat-side-down, in the freezer for 30 min. For each truffle, press the sliced almonds at an angle in rows into each cone, starting at the bottom and working upward, positioning to look like a pine cone. End by placing 3 almond slices into the top.
3
In a microwave-safe small bowl, microwave the chocolate in 30-sec. intervals, stirring in between, until melted and smooth, about 1½ min. Stir in the oil. Using your hands or a fork piercing the bottom of truffle, dip the sides of truffle into melted chocolate. Transfer to a parchment-lined plate. Freeze truffles 15 min. for chocolate to harden. Sift confectioners’ sugar over top of the truffles and serve. Store in an airtight container at room temperature for up to 5 days.
