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Cookies and Cream Vegan Truffles

#
7
20 minutes
1 hour

Ingredients

250g of Oreos (around 1.5 packets)

125g vegan cream cheese (I used violife creamy original)

100g dark chocolate

1/2 tsp vanilla extract

Optional:

Decorations such as crushed Oreo, edible glitter, sprinkles, chopped nuts

Let it be said that I am not a fan of Valentine’s day as a general rule but I am a fan of any excuse to eat decadent chocolate based treats! Not one to miss an opportunity I got busy in the kitchen today and the results are heavenly. These little delights are squidgy, rich, slightly addictive and 100% plant based. So if you fancy making sweets for your sweet this valentines day it couldn’t be easier.

Ingredients:

250g of Oreos (around 1.5 packets)

125g vegan cream cheese (I used violife creamy original)

100g dark chocolate

1/2 tsp vanilla extract

Optional:

Decorations such as crushed Oreo, edible glitter, sprinkles, chopped nuts

Method:

1: Measure out 250g of Oreos, this is just over 1 and a half packets. Using a food processor crush the Oreos into a fine crumb ensuring no large pieces are left. Tip the cookie crumb into a large mixing bowl and set aside.

bowl of truffle mix

2: Next measure out 125g of vegan cream cheese, it helps if it has been out of the fridge for a while so its nice and soft. Add the cream cheese and the vanilla extract to the cookie crumb then using a wooden spoon stir well to combine. Keep mixing until there are no traces of the cream cheese remaining.

3: Prepare a baking tray by covering it in baking paper, make sure it will fit inside your fridge as once rolled the truffles will need to be chilled.

4: Run your hands under cold water and dry thoroughly, this helps when rolling the truffles, warm hands will make them harder to handle. Roll the mixture into small balls and place them on the prepared tray, I make 28 truffles with this recipe but you can make them larger or smaller dependant on preference.

truffle balls

5: Pop them in the fridge for at least 30 minutes but ideally around one hour.

6: Once the truffle balls have chilled and set you can move on to the next stage. Break the chocolate up and place it into a microwaveable jug or bowl. Melt it carefully by giving it 20 second blasts in the microwave. Alternatively you can melt it over a pan of hot water.

broken chocolate

 

7: Once the chocolate has melted you will need to work fairly quickly. Remove the truffles from the fridge. One at a time carefully cover each truffle ball in the chocolate and place it back on the lined tray once evenly coated. I like to use two spoons one to hold the truffle one to ladle chocolate on to it, then pass the ball back and forth until evenly done on all sides.

8: Before the chocolate has set you can add your own decorations such as crushed Oreo, edible glitter, sprinkles or chopped nuts.

truffles

9: Return the finished product to the fridge until ready to serve, these can be left at room temperature for a short time but are best served chilled as they can become too soft otherwise. These cookies and cream vegan truffles will keep for several days if you can resist their tasty charms that long!

 

 

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