Chocolate Biscoff Truffles:
Add the cookies into your food processor and process until you get crumbs.

Transfer the shredded cookies to a large bowl and add the cookie butter(I like to microwave it for 30 sec, so it's a runnier consistency). Mix until well combined.

Depending on what spread and cookies you use you may need, a bit more spread. Adjust as you make this. We are looking for a dough that when squeezed in between your hands, hold it shape.

Roll into balls using wet hands or an ice cream scoop and place onto a tray lined with parchment paper.

Place the truffles into the freezer for 10 minutes.

Melt the chocolate in the microwave stirring every 30 seconds until fully melted.

Coat each truffle in the chocolate and set onto some parchment paper to harden. To speed things up you can pop these back into the freezer for a few minutes and they'll set up instantly.

Store in an airtight container for up to a week.

White Chocolate Coconut Truffle:
In a small saucepan bring the condensed milk to a simmer (carefully as this can burn easily). As soon as it comes to a simmer turn off the stove. Add the white chocolate cut into tiny pieces and mix until fully melted.

Alternatively, you can also do this using a microwave, stirring every 20-30 seconds until the mixture is fully melted.

Pour this over the shredded coconut and mix until the mixture comes together.

Form the truffles using wet hands and optionally add the toasted almonds in the center of the truffles.

Roll the truffles into the coconut flour.

Store in an airtight container for up to 1 week.