Fill a ¾ of a small pot with water and bring it to boil*. Cut dark chocolate bar into little pieces and put into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
Then, while stirring the chocolate, slowly add unsweetened almond milk (don't add everything at once). Stir until combined into a smooth ganache. Add maple syrup, rum, and a pinch of salt and stir again until completely combined.
Place the glass bowl with the ganache into the fridge for about 2 hours until it thickens.
Meanwhile, put all the Biscoff cookies in a blender and pulse until they are finely ground*.
Take 40g of ground Biscoff, put it in a small bowl, and set aside. The rest (95g) will be added to the ganache.
After the ganache has cooled, take it off the fridge and stir it a few times. Add 95g of ground Biscoff cookies and mix with a spoon until all combine.
Roll the mixture into 18 little balls in your hands**. 1 ball should weigh around 12 grams.
Then roll every truffle in the small bowl with 40g of ground Biscoff cookies.
Transfer the truffles into an airtight container and store in a fridge for about 1-2 week.