In a large bowl, combine the Biscoff spread, oat flour (or ground almonds), and crushed Biscoff biscuits. Stir well until all the ingredients are thoroughly combined. The mixture should be thick and sticky.

Take a big spoonful of the mixture and roll it into a ball.

Place the truffle balls on the prepared tray lined with baking paper. Put the tray in the freezer and let the truffles set for at least half an hour. This will make it easier to dip them in chocolate later.

Melt the chocolate!

Using two forks, dip each truffle into the melted chocolate, ensuring it's fully coated.

Place the tray back into the fridge to set for about 30 minutes or until the chocolate coating hardens.

Once the truffles are fully set, remove them from the fridge and indulge in their deliciousness.