Vegan Oreo Truffles

5 from 11 votes

These vegan Oreo truffles are perfect bite sized treats smothered in vegan chocolate. Easy to make with only 4 ingredients.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 146kcal

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.

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.