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.
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!
How to Make Oreo Balls
Break the Oreos into big chunks and then put them in a food processor. Pulse until crumbly.
Transfer crumbs to a bowl and add softened vegan cream cheese. Stir until combined. This will be sticky, but that’s ok. Place it in the fridge and let it set for 30 minutes or so.
After it’s chilled, remove the dough and use a cookie scooper or measuring spoon to measure out small bite-size balls of dough. Roll them into tight balls. Place them on a tray lined with parchment paper. Once all the dough is rolled, place the tray in the fridge to let the dough chill again.
Melt your chocolate by combining chocolate chips and coconut oil in a microwave-safe container. Heat in 20-second increments until the chocolate chips have melted.
Use a fork to dip Oreo balls into the melted chocolate and then transfer them back to the parchment-lined pan. Continue with this until all the Oreo balls are coated. Then place the tray back in the fridge to allow the chocolate to set.
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 pacakge Oreos
- 8 ounce vegan cream cheese
- 2 cups dairy-free chocolate chips
- 1 tablespoon coconut oil
- sprinkles (optional)
- Break Oreos into large chunks and place them in a food processor. Pulse several times, 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. Put the bowl in the refrigerator for about 30 minutes.
- Use a cookie dough scoop or measuring spoon to measure out small, bite-size balls. Roll them between your hands to get them 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.
- Add chocolate chips to a microwave-safe bowl. Add the coconut oil and stir together to coat chocolate chips. Heat in the microwave in 20-second increments until the chocolate is melted. t
- Once the chocolate is melted, drop the oreo 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 oreo balls are coated, place the tray back in the fridge to allow the chocolate to harden.
- Store oreo balls in a sealed container in the fridge for up to 10 days.