Description
Vegan oreo lovers do I have a recipe for you?! These 3 ingredient vegan oreo truffles are incredibly fudgy, decadent, and easy to make. They're perfect for a quick mid-day snack or they can also satisfy your craving for a late-night treat!
Ingredients
Scale
- 1, 1 pound package of Oreos* (save 2 Oreos for topping if desired)
- 8 ounces vegan cream cheese
- 1 cup vegan chocolate chips, melted
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Place the Oreo cookies (the entire cookie, cream and all!) in a food processor (saving 2 for topping if desired) and pulse until crumbly. Then, add in the cream cheese and pulse until a sticky dough forms.
- In 1 tablespoon portions, scoop out the Oreo mixture and roll into balls using your hands (they should be about 1" in size). Place the balls on the parchment-lined baking sheet, you should be able to make about 24 balls. Set the baking sheet in the freezer for at least 30 minutes for the balls to set.
- Melt the chocolate chips on the stovetop or microwave. Then, dip each Oreo ball in the chocolate with a fork, allowing the excess chocolate to drip off before placing each ball back on the baking sheet. If desired, sprinkle the tops of each ball with the remaining crushed Oreos or drizzle with more melted chocolate.
- Freeze the balls again for 10 minutes to allow the chocolate to fully set, and enjoy straight from the freezer!
- Once all of the balls have set, consolidate them into an airtight container and store in the refrigerator for up to one week or in the freezer for up to three months.
Notes
To make this recipe gluten-free, use the gluten-free Oreos!
- Prep Time: 10 Minutes
- Freezer Time: 40 Minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 2 Truffles
- Calories: 361
- Sugar: 29g
- Sodium: 297mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
