I used to make these truffles with Oreos back in the day, and boy do I miss them now that my diet has taken them off the dessert menu. In an effort to bring back my childhood memories of these, I have decided to create a gluten free and vegan version of this simple but oh, so delicious truffle!
Shout out to Glutino for creating a gluten free version of these classic cookies!!
1/2 cup vegan cream cheese such as VioLife
20 gluten free, vegan chocolate sandwich cookies, I used Glutino
1/2 teaspoon vanilla extract
1 cup dairy free dark chocolate chips, I used Lily's
1 tablespoon virgin coconut oil
Method of Preparation:
In a food processor pulse the cookies until they form a rough crumb. Add the vegan cream cheese and the vanilla, pulse until the mixture comes together into a cohesive mixture.
Refrigerate for several hours or overnight before rolling them.
Once the cookie mixture has chilled, scoop a tablespoon of the mixture and roll into a ball. Repeat with the remaining cookie mixture.
Freeze the balls for 15 minutes.
Prepare a wax paper covered baking sheet or platter.
Meanwhile melt the chocolate and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until the mixture is smooth.
Use a fork to dip the balls into the melted chocolate and coat it completely. Remove with the fork and allow the excess to drip off. Place on the prepared baking sheet and repeat with the remaining balls. (Tip: I like to move the truffle after I have dipped it and placed it down once, so it doesn’t create a foot of chocolate at the bottom of the truffle.).
Refrigerate until set. Use the remaining chocolate to drizzle the tops of the truffles.
Refrigerate until the drizzle has set, store in the refrigerator until ready to serve!
Enjoy! I know I did!