I’ve been seeing a lot of posts recently about Oreo Truffles. I guess chocolate and the month of love just go so well together that recipes such as this one are a wining combo!
But what I love about this recipe is the convenience. Only and handful of ingredients. Would that make my friend Elle happy or what? Besides the fact that she’s completely addicted to chocolate. Oh, come on, Elle, you know it’s true!
And another thing I love about this recipe is the Oreo cookies. I didn’t realize that vegans were known to have such an affinity for the accidentally vegan fare. A friend who was originally from the East coast recently told me that in college all his vegan friends loved Oreo cookies. I guess it was the only vending machine snack food they could eat.
Even vegans enjoy comfort food from time to time.
So three ingredients, easy to make, and Oreo cookies. What more could a girl ask for? Well, a super high metabolism would be nice. I’ll take one of those, please!
I have a feeling I’m stuck with the metabolism I’ve got. That’s why I made these truffles bite-size. That way I can feel like I’m eating lots of them, but really I’m not. I have to engage in this kind of trickery with myself. Good for me I’m so gullible!
I saved my red velvet heart-shaped Valentine’s Day box from last year. These bite-size Oreo Truffles look so pretty in that box, don’t you think? Don’t worry, honey, you can still get me some vegan chocolates for Valentine’s Day. I’m sure these will be long gone by Monday anyway!
Vegan Oreo Truffle Bites
- 1 package Oreo Cookies (regular or double-stuff is fine)
- 1 8 oz package of Vegan Cream Cheese (I used Tofutti’s)
- 2 Cups dairy free chocolate chips
- 1 tablespoon Coconut Oil
- Sprinkles (optional)
Put the Oreo cookies in a food processor and pulse until finely crumbled. Pour the crumbs into a bowl and add the container of vegan cream cheese. Stir together. This will be a bit sticky, but the next step will solve that. Put the container in the refrigerator for about 30 minutes. I used a teaspoon to measure out bite-size truffle balls. Roll them between your hands to get them nice and evenly sized. Place finished balls on a cookie tray lined with wax paper. When done, place the tray in the fridge for another 30 minutes or so.
Use your preferred method for melting chocolate chips. I melted mine over very low heat in a small saucepan. Add the Coconut Oil and mix together. Drop the truffle balls into the chocolate and place back on the wax paper lined cookie tray to dry. If you want to add any decorations (like sprinkles), now is the time to do it – before the chocolate firms up. Once all the chocolate is coated, place the tray back in the fridge to allow the chocolate to harden.