Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Blitz the biscuits in a food processor to a very fine crumb, or by putting the biscuits in a food bag and gently crushing with a rolling pin.
Put the peanut butter, cheese, sugar and cocoa powder in the bowl of a stand mixer. Add half of the crushed biscuits. Using a paddle attachment, beat together until smooth. Transfer the bowl to the fridge and leave for 3 hours or overnight.
When ready, roll heaped teaspoons of the mixture into balls – you should get 24 balls. Transfer to a baking tray lined with baking paper. Spread the remaining crumbs on a plate and roll each truffle into the crumbs until completely coated. Transfer to the fridge for 30 minutes or until ready to serve. Will keep chilled for 3-4 days.