Last-Minute Vegan Gingersnap Truffles

Place all of the cookies in your food processor or blender, and let it rip.Grind them down to a slightly coarse but even powder, and you should end up with about 1 2/3 cups of crumbs.In a separate bowl, soften the “cream cheese” so that it spreads easily, and mix in the maple syrup and vanilla.Once smooth an homogeneous, add in the crumbs. You may need to use your hands to get everything evenly incorporated.When it’s ready to use, it should look like a brand new batch of gingersnap dough.Pinch off walnut-sized pieces and either roll them in cocoa powder, or melt the chocolate and dip them in that.If you’re dipping the truffles, place them on a silpat once enrobed, and allow the chocolate to set completely before serving or packaging. Admittedly, these do get better if you can make them a day or two in advance to let the flavors meld and mellow… But they’re still tasty no matter what!