Method

1. Line a baking tray with greaseproof paper. Set aside.
2. Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
3. Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese and lemon zest. Mix the cream cheese, lemon & cookies together until fully incorporated.
4. With clean hands, roll the mixture between your palms until you have small ‘truffle’ like balls and place them onto a lined tray. I like to roll them into 20g balls. TIP- Add a toothpick into each truffle, this makes it easy for coating in the chocolate.
5. Pop the tray into the freezer and allow to set for around 25 minutes.
6. About 5 minutes before the balls are ready to come out of the freezer, pop the white chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt. Optional, but you an add in a dot of yellow food gel and 1/2 teaspoon of lemon flavouring / extract.
7. Remove the truffle balls out of the freezer & dunk them in the chocolate! Tap the toothpick against the side of the bowl to allow any excess chocolate to drip back into the bowl.
8. While the chocolate is wet, place on a small mint leaf (optional but gives the lemon effect). Watch the video tutorial here. 
9. Place the truffles back onto the lined tray and place them into the freezer to set. As the truffles are very cold, the chocolate will set almost immediately so they’ll only need to be in the freezer for around 5-10 minutes.
10. When the truffles have set, remove the toothpicks.
11. Serve and enjoy!