Easy Vegan Oreo Truffles

Vegan and no-bake ‘Oreo’ truffles, with a cream cheese oreo filling dunked in silky smooth dairy-free dark chocolate.

A quick & easy sweet treat perfect for any occasion.

I’ve updated my classic ‘cookies and cream’ truffles! So excited to make these after so long! They’re one of my all time favorite sweet snacks.

These delightful little truffles are super moorish, you won’t be able to have just one!
You don’t even have to use cookies and cream biscuits, use any cookie of your choice!
It would be great fun for children to get involved in too as they can also use their imagination to decorate them.

Why I love these truffles:

They’re easy to make
No-bake, meaning you can nibble whilst making them- haha
Theyre great for snacking
Ready in under an hour

Notes*

Cream cheese- To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!

Preparation- 5 minutes
Freezing time- 25 minutes
Makes- 8-10 truffles
Level- Easy

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Ingredients

150g of cookies + cream cookies
60g of vegan cream cheese (see notes*)
200g of dairy-free dark chocolate

Vegan chocolate sprinkles (optional)

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Method (truffles)

1. Line a baking tray with greaseproof paper. Set aside.

2. Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.

3. Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese. Mix the cream cheese & cookies together until fully incorporated.

4. With clean hands, roll the mixture between your palms until you have small ‘truffle’ like balls and place them onto a lined tray. I like to roll them into 15g balls.
TIP- Add a toothpick into each truffle, this makes it easy for coating in the chocolate.

5. Pop the tray into the freezer and allow to set for around 25 minutes.

6. About 5 minutes before the balls are ready to come out of the freezer, pop the chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.

7. Remove the truffle balls out of the freezer & dunk them in the chocolate! Tap the toothpick against the side of the bowl to allow any excess chocolate to drip back into the bowl.

8. Place the coated truffles back onto the lined tray and place them into the freezer to set. As the truffles are very cold, the chocolate will set almost immediately so they’ll only need to be in the freezer for around 5-10 minutes.

9. When the truffles have set, remove the toothpicks.
10. With any leftover chocolate, using with a spoon, using fast motions zig-zag the chocolate over the truffles creating a decorative effect.

To store:

Serve fresh or store in a sealed container in the fridge/ freezer.
Best eaten within a week of making!

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