Vegan Oreo Truffles
Plant based chocolate truffles with oreo biscuits - easy to make and delicious to eat!
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.
