These vegan Oreo truffles are perfect bite sized treats smothered in vegan chocolate. Easy to make with only 4 simple ingredients.
These Oreo truffles are so perfectly truffle-y (that’s definitely a word) and this super easy 4-ingredient recipe really delivers the goods!
The truffle center is made from vegan cream cheese and crushed Oreo cookies that are then smothered in chocolate and bingo bango there you have it!
The most delicious truffle-y truffles!
The center is perfectly textured and the addition of vegan cream cheese keeps it from being too sweet (not that that’s really a thing, not for me anyway) and also holds it together perfectly.
I tried this with some whipped coconut cream as well, just to see if that would also work, for people who can’t get hold of vegan cream cheese, but sadly it did not work. It’s cream cheese or nothing for these truffles.
And if you love delicious vegan truffles then you’ll also love our vegan chocolate truffles and our vegan coconut truffles.
Ingredients For Vegan Oreo Balls:
Ingredient Notes
- Oreo cookies – we use whole Oreo cookies in this recipe, there is no need to remove the white centers. You can also switch this for other vegan chocolate sandwich cookies.
- Vegan cream cheese – we have tried this recipe with Violife vegan cream cheese and Tofutti cream cheese and both options worked great.
- Vegan chocolate – you can melt down any high quality vegan chocolate or use vegan chocolate chips instead.
- Coconut oil – this simply thins out the vegan chocolate a little making it easier to dip the Oreo balls.
How To Make Vegan Oreo Truffles
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Crumble the Oreo cookies in the food processor.
- Mix the cookie crumbs and vegan cream cheese in a bowl.
- Roll into balls and place onto a parchment lined tray. Place into the freezer to set.
- Add vegan chocolate and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Roll the balls in melted vegan chocolate and place them back onto your parchment lined tray.
- Then you just do decorative chocolate drizzles over the top, place the tray in the fridge to set and there you have it. Perfect truffles.
Recipe Tips
Soften the cream cheese. If your vegan cream cheese is quite solid then give it a quick whirl in the food processor or stand mixer to soften it before you add it in with the Oreo cookie crumbs. If it is too firm then it will be difficult to mix it in.
Make them gluten free. If you would like to make a gluten free version of these Oreo truffles then you can use gluten free Oreo cookies or another gluten free chocolate sandwich cookie of your choice.
Storing and Freezing
Keep them stored in the fridge and enjoy within a week. You can also store them in the freezer for up to 3 months. Thaw overnight in the fridge.
More Vegan Desserts
- Easy No Bake Vegan Truffles
- Vegan Peanut Butter Balls
- Chocolate Coconut Snowballs
- Vegan Energy Balls
- Vegan Peppermint Patties
- Vegan Peppermint Bark
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Oreo Truffles
Ingredients
- 30 Oreo Cookies
- 8 ounces Vegan Cream Cheese (226g)
- 14 ounces Vegan Chocolate (400g) or 2 ¼ cups Vegan Chocolate Chips
- 2 teaspoons Coconut Oil
Instructions
- Place the Oreo cookies into the food processor and process until completely crumbled.
- Transfer the cookie crumbs to a mixing bowl and add in softened vegan cream cheese. If your cream cheese is quite solid, then soften it first by processing it for a few seconds in the food processor or in the stand mixer.
- Mix the cream cheese and cookie crumbs together very well.
- Roll into balls and place onto a parchment lined baking tray. Place the tray into the freezer for the balls to firm up.
- When the balls are completely firm and solid, melt your chocolate.
- Break up your vegan chocolate and add to a microwave safe bowl with the coconut oil. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
- Using two teaspoons, take 1 ball at a time and dip it into the chocolate, using the two spoons to manoeuvre it and lift it out of the chocolate again when completely covered.
- Transfer the chocolate covered balls back to the parchment lined tray.
- When all the balls are covered in chocolate, use the remaining chocolate to drizzle over the balls.
- Place into the fridge to set.
Notes
- Make them gluten free. If you would like to make a gluten free version of these Oreo truffles then you can use gluten free Oreo cookies or another gluten free chocolate sandwich cookie of your choice.
- Prep time – excludes the time spent setting in the freezer and fridge.
- Storing: Keep them stored in the fridge and enjoy within a week. You can also store them in the freezer for up to 3 months.
These look amazing! Not a fan of coconut oil. Could I replace it with something else?
Thank you Araceli! You can just leave it out. 🙂
I followed the recipe but once I took them out of the fridge to serve them, within 30 min they were mushy taste was great though.
Hi Manuela, they should be stored in the fridge and enjoyed straight from the fridge, any extended time at room temperature may make them get too soft.
These are dangerously good!! I rolled them in crushed candy cane and they tasted like thin mints. I think next time I’m going to put tiny candy canes in them before I freeze them so they are less messy to eat. That was the only downfall LOL I use gluten-free Oreos, and Trader Joe’s cream cheese. I’m already wanting to make them again, we ate them so fast!
So happy to hear they were good! And the candy cane addition sounds fantastic!
These are great!
Thanks Carl!
This is my favourite recipe to make. It’s also my brother in laws favourite to eat! I’m so glad I found this!
Yay! Thanks Daniel!
Alison,
I was wondering if you can freeze these and your other chocolate truffle recipe?
Rachel V
Hi Rachel, yes you definitely can! You can freeze them and then serve right from the freezer if you like. 🙂
Thank you for giving us an alternative to Lindt Balls. This recipe is AWESOME! Easy to make, and absolutely delicious! Oh So rich without the 3 day dairy migraine. I’ll be making these again For Sure!
Thanks so much Nikki, I’m so happy you like the recipe! 🙂
Do you take the cream out of the Oreo first?
Hi Shel, no, just use the whole oreo, no need to remove anything. 🙂
Hello Alison, I’m wondering if I can replace the Oreos with chocolate teddy Grahams..do you think it’d work without any other changes? Thank you for the recipe!
Hi Krishna, I’m not familiar with that cookie, but if it is a dry crunchy cookie similar to an oreo then I think it should be fine without any other changes.
Hiya could I use asda own brands free form cream cheese it’s suitable for vegans?
Yes I think any vegan cream cheese will work great. 🙂
Hi! Please can you tell me what chocolate you use? Most of the vegan chocolate I can find is either dark or has an inferior flavour or texture. I’ve had some that is extremely delicious, but I’d like to try this recipe exactly. It looks like a ‘milk’ chocolate…?
I always use dark chocolate, I use different brands depending on where I am, but I always use a vegan dark chocolate, some are not marked ‘vegan’ but are so by the ingredients list. I have been a fan of Lindt – some of theirs are vegan and melt down very nicely. If it’s not too high in cocoa then it’s generally nicer tasting in my view, but that’s personal preference.
These truffles look soo good!
Oh my….I’ve gotta do this. Q tho…leave the oreos whole with the cream inside, right?
Yes, leave them whole! 🙂