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!
Why make vegan oreo truffles?
- Tastes amazing (obviously!)
- Great for dairy free diets
- Easy to do
My top tips on making this recipe successfully the first time round
- Use full fat cream cheese (plant based)
- Add a tiny pinch of salt the Oreo filling
- Make sure that your coating chocolate is tempered (stirred until it’s little thicker) to get the best results
Ingredients & Possible Substitutions
Oreo Biscuits
The Oreo biscuits contain about eleven ingredients. All of them are plant-based or suitable for vegans, but 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. I think for most of us, we can safely assume that Oreo Biscuits contain only plant-based ingredients.
Cream cheese
I’ve used dairy free and plant based cream cheese for this recipe, but if you don’t want to make the truffles vegan, you can easily use regular cream cheese.
Make sure you use full-fat version (if you can) as it helps to bind the texture better. Low fat tend to go watery and it’s not going to give you the flavour you need.
Vanilla extract
I find that even small amount of vanilla helps to round up all the flavours and brings the cream cheese flavour out. The better quality you have the better your flavour is going to be.
Salt
Salt makes all the flavours sharper and you only need a tiny pinch. Use a fine cooking salt and dissolve it in a tiny amount of hot water (like 1/4 of a teaspoon) before you add it in to the mixture.
Chocolate
In this recipe, the chocolate is only for coating the chocolate truffles. The easiest (and cheapest) option is going to be dark chocolate (you can get any good dark chocolate as those are naturally vegan).
You can also find dairy free/plant based milk and white chocolate bars. White chocolate (which is what I’ve used) is particularly good with this recipe because visually it goes well with the oreo biscuits and flavour wise it’s great with the cream cheese. Don’t forget that white chocolate is normally made with powdered dairy milk, so you need to buy plant based (Free-from) white chocolate to keep the recipe plant based.
More vegan chocolate recipes you might like to try
Method
Step 1. Crumble the biscuits
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).
Step 2. Mix the biscuits with cream cheese
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.
Step 3. Roll the truffles
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. 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.
Step 4. Roll the Oreo truffles in melted chocolate
First of all, melt your chocolate with the coconut oil or plant based 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.
Once your chocolate is thicker, you can 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.
Recipe quantity
This recipe makes about 20-25 chocolate truffles. This depends on how big/small you make them.
If you need large quantity, just double or triple up the recipe. You’ll need more covering (coating) chocolate, but not necessarily twice as much (probably about 1/3 extra for every extra batch)
Allergies & dietary requirements
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.
Can this recipe be made in advance?
Yes, you can make these truffles about 2-3 days before you want to eat them. The chocolate filling can be stored in fridge for few days, but once you make your chocolate truffles and coat them with the top chocolate, your truffles shouldn’t be stored in a fridge.
How to store chocolate oreo truffles
Because we’ve used fresh ingredients without any preservatives, these chocolate oreo truffles should be eaten within three days.
They are best stored in cooler room temperature at about 18 C.
More plant based recipes
- Chocolate from cocoa nibs >>
- Raw chocolate recipe >>
- Chocolate Brioche >>
- Chocolate icing >>
- Chocolate Pancakes >>
Frequently asked questions about Vegan Oreo Truffles Recipe
Yes, sure, if you don’t want (or need to) make your recipe plant based, by all means use regular cream cheese and regular white chocolate and other ingredients. The ingredients quantities will be the same.
Nope, keep everything in. The Oreo biscuits filling taste great and will help to create that perfect flavour.
Full fat cheese helps to keep the whole recipe together nicely, but you can use other types of cheeses. If you have a low fat plant based cheese, add a little less than the recipe and only add more if the mixture feels too thick. The problem with not using a full-fat cheese is that low fat cheese tend to go quite watery, when you heat it up.
Yes, of course, just double or triple the amount of ingredients in this recipe to make more oreo truffles.
You could freeze the filling, but not the whole finished truffle. Once you roll the chocolate truffle in the white chocolate, you need it to stay firm (keeping your chocolates at cold room temperature). Freezing and then defrosting is going to play havoc with the outer layer of chocolate and the moisure is going to ruin the truffles. The top layer might also go from temper, so you might end up with white streaks on your chocolates.
Yes, I know that could be a bit tricky as regular white chocolate usually has non-plant based ingredients – mainly cows milk powder. Some good quality white chocolate bars should still be vegetarian friendly, but not vegan, so do look in ‘Free from’ section of your supermarket. You’ll find dairy free chocolate bars there, which will be also plant based.
Yes, of course, I only used white chocolate, because that resembles the filling colour and it works well with the crumbs toppings. It’s nice to have that contrast. But you are welcome to use any kind of chocolate bar you have – milk or dark chocolate. Dark chocolate should also be naturally vegan.
Yes, of course! The texture and flavour will be different, but that can’t be a bad thing, can it? You will find that this recipe works well with biscuits like Cream Custards, Chocolate Bourbons or Digestive Biscuits. You’ll need to check the ingredients, because they are likely to contain milk powders and eggs (if you are keeping this recipe vegan.) If you don’t need to keep this recipe vegan, use any biscuits you like.
Why not stay in touch…
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Magdalena
Vegan Oreo Truffles
Ingredients
- 1 pack of Oreo Biscuits about 150 grams pack
- 70 grams dairy-free/vegan cream cheese
- 1/4 teaspoon of vanilla extract
- tiny pinch salt
- 60-100 grams plain or milk chocolate suitable for vegan diets (dairy-free)
- 1/2 teaspoon coconut oil or vegan butter
- Oreo biscuits leftover crumbles for topping
Instructions
- Crumble all the biscuits by crushing them in a plastic bag or running them through a food processor.
- 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.
- Leave it in the fridge for 30 minutes or so to firm up.
- When ready to be used, put on catering gloves 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.
- 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.
- To dip your Oreo truffles in chocolate melt the coating chocolate with the coconut oil or vegan butter in microwave. Make sure you don’t burn your chocolate, microwave it in 10 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.
- 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.
Great to see a vegan recipe for oreo truffles – just what I’ve been looking for! I’ve made these for my friends and they loved them. I should have kept some for myself, now I will have to make another batch. I’ve used dark chocolate instead of white, as I was worried it would be too sweet.