1 family size pack of Oreo cookies (1 lb pack)
1 container of dairy free/vegan cream cheese (I use Kite Hill)
1 cup of vegan chocolate, chopped, or vegan chocolate chips
1 teaspoon coconut oil, or vegan butter
optional: sprinkles ,or cookie crumbles for topping
Toss Oreos into a food processor or high speed blender, and break them down until they are a fine crumbs. You may have to do this in batches to get them nice and broken down.
In a large bowl, mix the cookie crumbs with the container of cream cheese until it’s all combined, and resembles a thick dough.
Using a 1 inch cookie scoop or small spoon, portion the mixture and roll into 1 inch balls. Place the dough balls on a parchment lined cookies sheet and pop them in the freezer or 15 to 20 minutes.
Add whatever chocolate you are using to microwave safe bowl, along with the teaspoon of oil or butter. Microwave in 30 second intervals, stirring in between, until all of the bits of chocolate are melted.
Remove oreo balls from the freezer and begin dipping, and coating them in the melted chocolate, returning them to your cookie sheet. If adding sprinkles or cookie crumbles, go ahead and all them while the chocolate is still wet. Once all of the Oreo balls are coated, pop them back in you freezer for 20 minutes to let the chocolate set.
Store finished Oreo truffles in an airtight container in the fridge.
yields around 3 1/2 dozen Oreo truffles