Sinful S'mores Truffles
Serving Size / Yield
- 1 1/2 C. graham cracker crumbs
- 3 1/2 oz. cream cheese, softened to room temperature
- 1 C. mini marshmallows, mounding
- 1 C. chocolate chips
- 1 tsp. coconut oil
- graham cracker crumbs, for garnish
Line a baking sheet with parchment paper and set aside. In a food processor, place the graham crackers and process until they are fine crumbs. Add cream cheese and continue processing until combines. Add the marshmallows ad pulse until they are broken into pieces and evenly distributed in the dough. At this point the dough should be moist enough to hold together when pressed into a ball. If not, add another 1 Tbs. cream cheese.
Using a tablespoon, scoop out the dough and form it into a ball with your hands. Place the balls on the baking sheet. Repeat until all the dough is used. Put the tray in the freezer to set the dough.
To make the chocolate coating, melt the chocolate and coconut oil in the microwave. Stir periodically until completely melted and smooth. Use a toothpick to pick up each dough ball and dip it into the chocolate. Gently tap the side of the bowl to remove excess chocolate. Place them back on the baking sheet and immediately roll in graham cracker crumbs. Repeat until all the truffles have been coated.
Refrigerate for about 15 minutes, or until the chocolate has set.