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Ingredients:

12 Truffles

• Prep time: 10 minutes
• Ready in: 30 minutes 

1 box Germinal Chocolate Chip Cookies
4 oz. cream cheese 
1 tsp almond extract
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil

Toppings
Sprinkles
Shredded coconut
Peppermint 

Suggestion: Spray the cooling rack with coconut oil spray to prevent truffles from sticking to rack when it chocolate hardens.

Tips: Try using the Germinal Lemon and Ginger cookies instead with a dash of lemon oil and coated with powdered sugar.

(Recipe Development by Suzan Najjar (http://www.suzannajjar.com).

Directions:

Step 1:
Using a food processor pulse Germinal Chocolate Chip Cookies, until fine.
Add room temperature cream cheese and pulse again till well mixed.

Step 2:
Form a 1-inch ball with cookie mixture and set in the refrigerator for 15 minutes. 

Step 3:
While the cookie mixture is cooling, place semi-sweet chocolate chips and coconut oil in the microwave and heat for 45 seconds or until chocolate is melted. (Be sure to use a microwave safe bowl)

Step 4:
Dip each cookie ball into the melted chocolate and place on a cooling rack sheet.
Sprinkle with your favorite toppings and refrigerate for 15 minutes.

Step 5:
Remove truffles and place each one on mini cupcake papers.