Before we start talking about the truffles – Biscoff is hosting this SUPER FUN Spread the Love contest where you can upload yummy photos of your favorite way to use Biscoff spread and win prizes! Not to mention get inspired with other fantastic uses for it (besides, you know, dipping a spoon in there). Trust me, you want to take a look at these photos – just make sure you have a full jar of Biscoff spread when you do!
I remember the first time I ever heard of Biscoff cookies was a few years ago when I first started blogging. There was a gal who ate one every day after her lunch as a little treat to finish off her meal, and I just thought maybe it was only something available locally. Then suddenly out came the Biscoff spread and it was like the whole world was aglow with the color of Biscoff cookies! Biscoff recipes abounded and I suddenly realized that it wasn’t just a local company in some other blogger’s hometown – it’s an international brand with European heritage!
And yet? You guys, I’m a little sad to admit this, but I just never tried it, mainly because I could not find it in the stores in Colorado (where I lived at the time). After we moved to Little Rock one of the first things I noticed was the fact that the stores here all carried Biscoff spread, and yet I just never worked up the courage. I can’t imagine why I was so scared of a spread made from cookies – I mean, could a better spread exist?! – but I get that way sometimes. Sometimes new things scare me. Sometimes I just buy another jar of peanut butter and call it a day!
Now though? Guys, after my first bite I literally thought to myself, “Oh Lord, now I’m in trouble.” 10 minutes later the whole jar was gone and I feel the need to tell you guys I’m not sorry. After all, I had several year of Biscofflessness (totally a word) to catch up on!
The thing I love about the recipe below is that while there are several steps, the hands-on time is really pretty small. I clearly love the Biscoff flavor coming through, and the mashed sweet potatoes are a fantastic accompaniment! I liked covering mine with white chocolate because I felt like the mellow flavor really let the Biscoff-sweet potato flavor shine through, but another great way to eat them is with a spoon. I’m just sayin’…
BISCOFF SWEET POTATO TRUFFLES
Makes around 20 truffles
- 1 cup mashed sweet potato
- 1 cup Biscoff spread (you can use the smooth or the crunchy – they both work great!)
- 2 Tbsp coconut oil, melted and divided
- 2 cups white chocolate chips
In a food processor combine the mashed sweet potato, Biscoff spread, and 1-1/2 tablespoons of the coconut oil. Process on high until everything is really well combined. Line a baking sheet with parchment paper or foil and spoon the truffles, about 1 tablespoon at a time, onto the sheet. Refrigerate for about 1-2 hours to let them firm up a bit. After they have firmed up, roll them into balls (it helps to wet your hands slightly in between rolling each ball) and place on a clean sheet of foil or parchment paper on another baking sheet. Stick them in the freezer this time for about 3-4 hours (this is to make it easier to dip them in the warm chocolate). When it’s time to dip the truffles, heat the white chocolate chips and the remaining coconut oil in a double boiler, stirring constantly until the chocolate is melted and smooth. Remove from the heat. Set out on last sheet of parchment paper or foil on a baking sheet and pull the truffles out of the freezer. Using a fork, roll the truffles in the melted chocolate until coated, then place on the clean parchment or foil. Repeat until all the balls are covered in chocolate and place them in the fridge to allow the chocolate to harden. Serve cold!
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!
This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.
