Brew the coffee and let it cool. Crush the cookies into fine crumbs.

Place the vegan mascarpone in a bowl. Add the cooled coffee and powdered sugar.

Mix with a spatula until smooth, then add the cookie crumbs.

Combine well with your hands.

Shape into balls about 1/2 ounce (15 grams) each and roll them in cocoa powder.

Refrigerate for at least 8 hours before serving.

Note: If the mixture is too sticky to handle, let it rest in the fridge for about 30 minutes.