A while ago, my friend asked me to develop a recipe that would be suitable for her vegan friends and would include her favourite biscuits – Oreos. We’ve made a batch of these vegan oreo biscuits truffles and took them to the birthday party her friend was having that week. The oreo truffles were a great hit with everyone, and we’ve continued to make them ever since!
As the title suggests, this recipe is suitable for vegan, vegetarian and dairy-free diets. It does contain gluten because of the Oreo Biscuits, but I’ve seen a gluten-free version of biscuits that look like oreo, which I’m sure you could use to replace the original biscuits.
A little note on the Oreo Biscuits…The Oreo biscuits contain about eleven ingredients and whilst all of them are plant-based or suitable for vegans, the manufacturer does point out that because the biscuits are made in a factory where they also produce milk-based biscuits, there is always a slight chance of cross contamination. This is a piece of standard information that the manufacturer has to provide in case somebody who is allergic to dairy considers to eat them, but I think for most of us, we can safely assume that Oreo Biscuits contain only plant-based ingredients.
Here is what you need for your vegan oreo truffles recipe
1 pack of Oreo Biscuits (150g pack)
70 g of dairy-free/vegan cream cheese
¼ teaspoon of vanilla extract
Tiny pinch of salt
60 - 100 g of plain or milk chocolate suitable for vegan diets (dairy-free)
1/2 teaspoon of coconut oil or vegan butter
Oreo biscuits leftover crumbles for topping
First of all, you need to crumble all the biscuits. You can do this by placing them in a plastic bag and gently, but firmly crushing them with a rolling pin. Or you can place them in a food processor and chopped them up until they are fine crumbs. The mixer will give you finer crumbs, but I quite like when there is a bit of a crunch to them (which happens when you do the crushing by hand).
Next, mix the Oreo biscuits crumbs with the cream cheese in a bowl and add the vanilla extract and salt, until it’s all combined and creates a fairly thick dough. You want to achieve a firm consistency.
If the truffle mixture is too runny, leave it in the fridge for 30 minutes or so to firm up. When ready to be used, put on catering gloves (or use your own – very clean hands) and using a small spoon take a piece of the truffle mixture and roll it into about 1.5 or 2 cm wide truffle balls. The size really doesn’t matter, it’s more about how many oreo truffles you want to end up with, and if you are using a divider into your presentation boxes, you need to check the size to make sure your chocolate oreo truffles will fit!
Space our your rolled truffles on a parchment-lined baking sheet and place them in a fridge for few hours or into a freezer if you are short of time. Twenty minutes in a freezer is usually sufficient.
Next step is to dip your Oreo truffles in chocolate. First of all, melt your chocolate with the coconut oil or butter in microwave. Make sure you don’t burn your chocolate by, microwave it in 15 - 30-second intervals, stirring in between until all of the bits of chocolate are melted.
Stir the chocolate until it thickens a little (this is a cheaters way of tempering chocolate) and the start dipping and coating your oreo truffles. You'll notice that you need a little bit more melted chocolate than you'll actually use to dip your oreo chocolates, but that's because you need to have a 'pool' of chocolate to dip and roll your truffles in. You can use the remaining chocolate to make a hot chocolate drink, pour it over a pudding after dinner or just leave it to harden and eat afterwards (add some seeds or nuts for extra crunch and flavour).
If you want to add oreo crumbles, make sure you do this every time you coat each truffle, as the chocolate will set fairly quickly.
Once all oreo truffles are coated, place them back to the fridge for 20 minutes to set. Because we’ve used fresh cream, these chocolate oreo truffles should be eaten within three days.