Oreo & Dark Chocolate Truffles

These decadent, budget-friendly truffles are made by blending Oreos with cream cheese, rolling into balls, and coating in dark chocolate.

Course Dessert

Cuisine American

Prep Time 15

Chilling Time 1 30

Total Time 1 45

Servings serves

Calories 181kcal

Equipment

Food processor

Ingredients

3 sleeves Oreo cookies approx. 39 cookies; about 13 cookies per sleeve. Approx. 370g total.
8.8 oz plant-based cream cheese approx. 250g. Choose a thick, spreadable variety.
7 oz dark chocolate approx. 200g. Use dairy-free to keep it vegan.
¼ tsp sea salt flakes for sprinkling; optional but recommended

Instructions

Line a large baking sheet with parchment paper.
Add the Oreo cookies and plant-based cream cheese to a food processor. Blend until fully combined and smooth, scraping down the sides as needed.
Scoop out level tablespoons of the mixture and roll into balls. Place each ball on the lined baking sheet. Freeze for 1 hour to firm up.
Melt the dark chocolate using a microwave or double boiler. Working one at a time, dip each chilled truffle into the melted chocolate, allowing excess to drip off. Place back on the tray and immediately sprinkle with a pinch of sea salt flakes (optional) before the chocolate sets.
Refrigerate the coated truffles for 30 minutes, or until the chocolate has fully set.
Keep truffles in an airtight container in the fridge for up to 1 week.

Video

Notes

If you can't find vegan cream cheese, you may be able to substitute this with vegan sour cream if the consistency is thick (this will vary by brand - ask for a recommendation from a vegan friend of you're not sure). In Australia, the Made With Plants Sour Cream from Woolworths works pretty well! The truffles will be much softer but still delicious.

Nutrition