If you're a fan of sweet treats and Oreos, you're in for a delightful surprise with these Vegan Oreo Truffles. These little bites of heaven are perfect for satisfying your chocolate cravings. Whether you're a dedicated vegan or just looking for a tasty dessert, these truffles are a must-try.
Did you know that the majority of flavors of Oreos are vegan? These beloved cookies are perfect to make into truffles!
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Why You'll Love These
- Perfect for parties: These truffles look pretty enough for any occasion and are a real crowd pleaser.
- Customizable: Switch up the toppings to go with any holiday. Orange sprinkles for Halloween or Thanksgiving, red or green sprinkles for Christmas, blue for Hanukah, pastel colors for Easter.
- Bite sized decadent treat: These truffles are a flavor explosion. They combine the beloved taste of Oreo cookies with the richness of vegan cream cheese and chocolate. It's a perfect blend of sweet and creamy.
- A no-bake dessert: No bake desserts, like my chocolate coconut bars, are a great make ahead treat.
- Fun recipe: Kids love helping out by sprinkling on the toppings.
Ingredient Notes
- Oreos - Use original, not double stuffed.
- Dairy-free cream cheese - Any kind is fine.
- Dairy-free chocolate chips - Any brand is fine. I like using Trader Joe's chocolate chips which are accidentally vegan.
- Coconut oil - You can also use vegetable shortening.
Variations
- Use a flavored Oreo to change up the truffles. For minty goodness, use mint Oreos instead of original. For an added mint crunch, crush a candy cane and sprinkle on top of the truffles.
- Coat the truffles with dark chocolate or vegan white chocolate.
Toppings
Get creative with toppings! Some options are:
- Sprinkles
- Finely chopped nuts like peanuts or pecans
- Oreos crushed into fine crumbs
- Drizzled melted chocolate
- Flaky sea salt
Instructions
1. First, place the Oreos in the food processor and pulse until they are in crumbs.
2. Next, add in the vegan cream cheese and vanilla extract to the Oreo cookie crumbs.
Break up the cream cheese into "chunks" instead of putting the whole block in.
Run the food processor until the Oreos and cream cheese are completely mixed and have an almost dough-like consistency.
3. Place in Oreo mixture in the freezer (or fridge if your freezer doesn't have enough space) for about 20 minutes. The mixture will be too soft to form into balls without this step.
4. Quickly scoop out and roll the dough into 1" balls and place on a parchment lined cookie sheet. They dough will be soft so it's best to work as fast as possible. If you have a small cookie scoop, that is the perfect size.
5. Place back into the fridge or freezer for another 20-30 minutes.
6. Meanwhile, combine the vegan chocolate chips and coconut oil in a medium bowl. Microwave for 30 seconds. Stir the mixture and microwave for another 30 seconds. Repeat this until the chocolate is melted and smooth.
Do not overcook the chocolate or it will seize up and get stiff.
7. Use 2 forks to quickly dip the Oreo balls into the melted chocolate.
Set up a cooling rack over a pan lined with parchment or wax paper so the excess chocolate can drip off.
Use the fork to remove the truffle and tap on the side of the bowl to remove some melted chocolate.
8. Add the toppings right away if you are using them as the chocolate coating sets quickly.
9. Place the Oreo truffle balls in the fridge or freezer to set. Plate, serve and enjoy!
Expert Tips
- As you are dipping your truffles in chocolate, it's best to work in small batches as you don't want the truffles to warm up and get too soft. Leave the truffles in the freezer and take maybe 8 out at a time.
- After dipping the truffles, you can put them on a parchment paper lined tray or on a cooling rack with a cookie sheet underneath. If you choose parchment paper, there will be some extra chocolate at the bottom. If you use a wire rack, they will harden to it as they dry but you can use a knife to carefully pry them off.
- Dipping the truffles and getting off the excess chocolate can be a little challenging. I like using forks so that the chocolate can drip off a little easier than with spoons. Tap the fork on the side of the bowl to get more of the chocolate off the truffle.
- You can also melt the chocolate in a double boiler instead of the microwave if you prefer.
Gluten-Free Option
The good news is that these Oreo balls can be made gluten-free! Simply use gluten-free Oreos instead of regular. While the remaining ingredients should be gluten-free, always double check the packaging to make sure.
Storage Tips
Refrigerator
Store the truffles in an airtight container in the fridge for up to 5 days.
Freezer
These truffles are easily stored in the freezer. For best taste and texture, use within 3 months. If storing multiple layers of truffles, place a piece of parchment paper between each layer.
Recipe FAQs
Yes, although the food processor makes it much easier. To make the Oreo crumbs, place them in a ziploc bag and use a rolling pin to crush them. Place the Oreo crumbs in a large bowl, add the cream cheese, and stir until combined.
The coconut oil is used to thin out the chocolate coating to make it easier to cover the truffles. You can use vegetable shortening as a substitute.
More Vegan Desserts
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Recipe
Vegan Oreo Truffles (With GF Option)
Ingredients
Truffles
- 36 Oreos (regular, not double stuffed)
- 8 oz. vegan cream cheese
- 1 teaspoon vanilla extract
- 2 ½ cups non-dairy chocolate chips
- 2 teaspoon coconut oil (or vegetable shortening)
Optional Toppings
- Oreo crumbs
- Sprinkles
- More melted chocolate
- Finely chopped nuts
Instructions
- Place the Oreos in the food processor and pulse until they are in crumbs.
- Add in the vegan cream cheese and vanilla extract. Run the food processor until the Oreos and cream cheese are completely mixed and have an almost dough-like consistency.
- Place in Oreo mixture in the fridge or freezer for about 20 minutes. It will be too soft to form into balls without this step.
- Quickly roll the dough into 1" balls and place on a parchment lined cookie sheet.
- Place back into the fridge or freezer for another 20-30 minutes.
- Combine the chocolate chips and coconut oil in a medium bowl. Microwave for 30 seconds.
- Stir the mixture and microwave for another 30 seconds. Repeat this until the chocolate is melted and smooth.
- Use 2 forks to quickly dip the Oreo balls into the melted chocolate and place on a cooling rack so the excess chocolate can drip off. Add the toppings if you are using them.
- Place in the fridge or freezer to set.
Equipment
- Food Processor
- Cookie sheet
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