Gingernut Truffles
Image: Supplied/Landi Govender
200g Bakers Ginger Nuts Biscuits, crushed
115g full fat cream cheese, room temperature
1 tsp vanilla bean paste
caramel chocolate drops
Place the biscuit crumbs in a medium-sized bowl. Add in the softened cream cheese and vanilla bean paste. Mix until combined.
Roll into tablespoon-sized balls. Place the balls on a lined baking tray and refrigerate until firm, 30 minutes.
Melt the chocolate. Dip the balls into the chocolate to coat. Place the coated truffles on a lined baking tray. Drizzle with leftover chocolate and immediately sprinkle with extra biscuit crumbs before the chocolate hardens. Serve at room temperature.