Vegan Oreo Balls (Truffles)
These Vegan Oreo Balls or Truffles are completely dairy free and are so easy to make. They require no cooking and are the ultimate crowd-pleaser.
Servings: 20 Truffles
Equipment
- 1 Food Processor
- 1 Heat Proof Bowl
- 1 1 Tablespoon Cookie Scoop
- 1 Fork or Chocolate Fork
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 20 Oreo Cookies Regular, not double stuffed
- ½ Cup Vegan Cream Cheese, room temp I used Tofutti
- 1 Cup Chocolate Chips
- 1 tablespoon Coconut Oil
To Garnish
- Extra Crushed Oreo, Flakey Sea Salt, Sprinkles, etc.
Instructions
- Add the Oreos into the bowl of a food processor. Blend on high until they are crumbs.20 Oreo Cookies
- Add the softened vegan cream cheese into the food processor and blend until the mixture forms a ball.½ Cup Vegan Cream Cheese, room temp
- Line a baking sheet with parchment and use a 1 tablespoon cookie scoop the mixture onto the baking sheet. Wrap with plastic wrap and place in the refrigerator for 2-3 hours or until the balls are firm and don't stick to your hands.
- Once the balls are chilled, go through and roll them between your palms to create spheres and place them back into the refrigerator until you are about to dip them.
- Place the chocolate and coconut oil into a heat-proof bowl and either melt over a double boiler or in the microwave in 15-second intervals. Once most of the chocolate is melted, remove from the heat and let the remaining chocolate melt with residual heat to you don't overheat it.1 Cup Chocolate Chips, 1 tablespoon Coconut Oil
- Use a fork or a chocolate fork to dip the balls into the chocolate. Allow as much chocolate to drip off of the truffles as you can and scrape the bottom of the work against the lip of the bowl to remove it. Use a toothpick to slide the truffle from the fork back onto the parchment lined baking sheet.
- Top the truffle with a garnish while the chocolate is still warm so it will stick.Extra Crushed Oreo, Flakey Sea Salt, Sprinkles, etc.
- Repeat with remaining Oreo balls.