1tbspChocolate chipsI use Lily's to keep points low
1/2cupLily’s chocolate chips4 oz
Instructions
Spread flour onto a microwave safe plate and microwave for 60 seconds. Stir, and microwave for another 30 seconds. Be sure your flour doesn't burn/brown. If it does, start over and microwave for slightly less time. This step is critical as it ensures the flour is safe to consume. Let flour cool.
In a small mixing bowl, cream smart balance with sugar until fluffy and smooth. Add cooled flour and mix. Add vanilla and milk to thin and combine. Lastly, add sprinkles and 1 tbsp chocolate chips, and stir until you have a firm dough. Put dough in the fridge while you melt chocolate.
Add chocolate to a microwave safe bowl and microwave in 30 second increments, stirring in between, until smooth.
Add 1/2 tsp of melted chocolate into each cup of truffle mold and swirl around to fully coat outside of truffle (can do this by pinching the base to spread the chocolate or using a spoon/small brush). Pop into the freezer for 5 minutes to harden.
Fill each truffle with roughly 1/2 tsp of cookie dough and press down to fully fill the truffle cavity.
Top each truffle with remaining melted chocolate and additional sprinkles if desired. Put in freezer for 30 minutes to fully harden before removing from molds. Store in the fridge, enjoy!