Dairy Free Peppermint Oreo Truffles
You are going to love this recipe for Dairy Free Peppermint Oreo Truffles! They are so easy to make and require only 5 ingredients. These delicious truffles are the perfect treat to take to your next holiday gathering.
- 14..3 oz Oreo cookies
- 16 oz dairy free white chocolate I used King David White Choco Chips
- 8 oz vegan cream cheese Daiya, Tofutti, or Homemade
- 1 1/2 tsp peppermint extract
- 3 candy canes crushed
Crush Oreos into fine crumbs with a food processor. Alternatively, this can be done by hand by placing cookies in a zip top bag and smashing with a rolling pin- more fun that way too.
Add the cream cheese and peppermint extract to the crumbs and pulse until well combined. Or stir together in a mixing bowl with a large spoon.
Shape cookie mixture into 1 inch balls and place them in the freezer for at least 1 hour and up to overnight. I used a cookie scoop and it worked great.
Crush candy canes by placing them in a zip top bag and smash with a rolling pin or the bottom of a heavy glass. Reserve for topping.
Now it's time to melt the chocolate. Great news- this can be done in the microwave. Simply place the chocolate in a microwave safe bowl and microwave for 30 second increments, stirring in between until smooth.
Dip the truffles in the chocolate to coat. I place the truffle on a fork to dip it in the chocolate and use a spoon to coat the top. Then tap the fork gently against the bowl to remove excess chocolate. Place truffle on a parchment lined baking sheet.
Immediately sprinkle the truffle with crushed candy canes or decorations of choice. Allow truffles to set.
Enjoy right away or store in the refrigerator for up to 5 days.
Calories: 196.08kcal | Carbohydrates: 13.24g | Protein: 1.42g | Fat: 9.01g | Saturated Fat: 1.82g | Sodium: 107.84mg | Potassium: 32.82mg | Fiber: 0.99g | Sugar: 21.62g | Calcium: 8.98mg | Iron: 1.43mg