Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 3.5 oz cream cheese, softened to room temperature
- 1 heaping cup of mini marshmallows
- 1 cup chocolate chips or chocolate chunks
- 1 tsp. coconut oil
- extra graham cracker crumbs for sprinkling
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add graham crackers to the bowl of a food processor or blender and process until they become very fine crumbs. Add cream cheese and continue processing until fully combined. Finally, add marshmallows and pulse until marshmallows are broken down into small bits and evenly distributed in the dough. Dough should be moist enough to hold together when you press it with warm hands. If it’s too crumbly, add an additional spoonful of cream cheese.
- Using a tablespoon, scoop out dough and use your hands to shape it into 1-inch balls. Place balls onto parchment lined baking sheet and repeat until all the dough has been used up. Set in freezer to set.
- To prepare the chocolate coating, melt chocolate and coconut oil in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into melted chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with more graham cracker crumbs. Repeat until all truffles have been coated.
- Refrigerate for ~15 minutes, or until the chocolate has set. Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.
- Prep Time: 20 mins
- Cook Time: 1 min