Prep Time: 10 mins Chill Time: 40 mins Total Time: 50 mins Yield: 22 Truffles
These indulgent Oreo Truffles are effortless to make and only require 4 ingredients. Gluten free Oreos and dairy free cream cheese make these truffles not only gluten free, but dairy free too! A perfect alternative to store bought truffles for Valentine’s Day, or any other special occasion.
I worked at a chocolate shop for 4 years during my high school and college years, and Valentine’s Day was easily one of the busiest days and holidays of the year. I was responsible for making a majority of the chocolate leading up to Valentine’s Day, and it was one of my favorite things to do. I couldn’t eat any of it because all the chocolate contained milk, but it was so fun to create the different chocolate creations.
Making homemade chocolate doesn’t have to be hard, and you certainly don’t have to be a chocolatier to do it! These Oreo Truffles are essentially fool proof. Extra bonus: they only require 4 ingredients!
These Oreo Truffles are easily made gluten, dairy and egg free but can also be made “regular” as well following the same amounts of each ingredient that the recipe calls for.
Want more Valentine’s Day recipes?
Try this Undetectable Dairy Fudge! It’s out of this world and so easy to make! Peanut butter lover? Try these Copycat Reese’s Peanut Butter Cups. They melt in your mouth. Oreo lover? Try this Peppermint Oreo Bark. If you want just Oreo bark, just omit the candy canes. SO easy!
Ingredients:
Gluten Free Oreos- use one package for the recipe which has about 27 Oreos. Can sub regular Oreos if not gluten free.
Dairy Free Cream Cheese- I’ve used both Kitehill and Tofutti cream cheese and really liked the results. The cream cheese adds a complementing tanginess to the truffles. Use your favorite dairy free cream cheese.
Dairy Free Chocolate- My favorites are Enjoy Life Semi-Sweet Morsels and Trader Joe’s new vegan Semi-Sweet chocolate chips. For a refined sugar free option, my go to are these Hu Chocolate Chips. Note that this recipe is not fully refined sugar free due to the oreos.
Coconut Oil- makes the chocolate extra smooth and runny. I use refined so there is no coconut taste or smell.
*Optional* Dairy Free White Chocolate- talk about the ultimate Cookies and Cream truffle!! Instead of semi-sweet you can sub a dairy free white chocolate like Pascha White Chocolate Chips or Enjoy Life’s new White Chocolate Chips! Make sure to double dip them as white chocolate is thinner than milk or dark. After you have dipped them once, chill in the fridge and then dip the second time. I also love to drizzle this over the semi-sweet truffles to add a bit of decoration and make them extra pretty.
Tools to make these Oreo Truffles:
How to make these dairy and gluten free Oreo Truffles:
Pulse the Oreos in a food processor
Place the Oreos in a food processor and pulse until they reach a fine consistency.
Add the cream cheese
Pour the Oreo crumbs into a large bowl and add the room temperature cream cheese. Mix together until a dough forms.
Make truffle balls
Taking a medium cookie scoop, scoop and then roll the Oreo dough into balls and place onto the parchment lined cookie sheet. Place balls at least 2″ apart from one another.
Chill
Chill the Oreo truffle balls in the fridge for 1 hour or in the freezer for 30 mins.
Melt the chocolate
While waiting for the Oreo balls to chill, melt the chocolate with the coconut oil. Microwave in 30 second intervals and stir really well in between each round to prevent burning the chocolate.
Dip and dunk
Once the Oreo balls are thoroughly chilled, and the chocolate melted, you can dunk an Oreo ball in the chocolate. Submerge it and then taking the spiral dipping tool or a fork, gently let all the excess chocolate drip off. You can gently bounce the tool’s or fork’s handle off the side to speed up this process. Return to the cookie sheet. Once each truffle is covered in chocolate, return to the fridge or freezer for a few minutes so that the chocolate can harden.
Top
Drizzle white chocolate, or some more semi-sweet chocolate, on top of the truffles to finish them off. Chill for a few minutes to allow all the chocolate to thoroughly harden and then enjoy!
How to make these Oreo Truffles with just 4 ingredients!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Oreo Truffles (4 Ingredients, Gluten and Dairy Free Options)
Course: Dessert22
servings20
minutes30
minutes50
minutesThese indulgent Oreo Truffles are effortless to make and only require 4 ingredients. Gluten free Oreos and dairy free cream cheese make these truffles not only gluten free, but dairy free too! A perfect alternative to store bought truffles for Valentine’s Day, or any other special occasion.
Ingredients
- Truffle Ingredients
1 package of gluten free Oreos (about 27 Oreos)
8 oz dairy free cream cheese, room temperature
- Semi-Sweet Oreo Truffles Version*
4 cups dairy free chocolate chips
4 teaspoons coconut oil
- Cookies and Cream Oreo Truffles Version*
4 cups dairy free white chocolate**
Directions
- Place the Oreos in a food processor and pulse until they reach a fine consistency.
- Pour the Oreo crumbs into a large bowl and add the room temperature cream cheese. Mix together until a dough forms.
- Taking a medium cookie scoop, scoop and then roll the Oreo dough into balls and place onto the parchment lined cookie sheet. Place balls at least 2″ apart from one another.
- Chill the Oreo truffle balls in the fridge for 1 hour or in the freezer for 30 mins.
- While waiting for the Oreo balls to chill, melt the chocolate with the coconut oil. Microwave in 30 second intervals and stir really well in between each round to prevent burning the chocolate.
- Once the Oreo balls are thoroughly chilled, and the chocolate melted, you can dunk an Oreo ball in the chocolate. Submerge it and then taking the spiral dipping tool or a fork, gently let all the excess chocolate drip off. You can gently bounce the tool’s or fork’s handle off the side to speed up this process. Return to the cookie sheet. Once each truffle is covered in chocolate, return to the fridge or freezer for a few minutes so that the chocolate can harden.
Drizzle white chocolate, or some more semi-sweet chocolate, on top of the truffles to finish them off. Chill for a few minutes to allow all the chocolate to thoroughly harden. Enjoy!
Recipe Video
Notes
- *If you decide to split the Oreo Balls in half and do 11 semi-sweet and 11 white chocolate, reduce each chocolate section in half. Ex. 2 cups of chocolate with 2 teaspoons of coconut oil (omit the coconut oil if using white chocolate)
- **I have found that dairy free white chocolate does not need any extra oil as it is already very runny when melted.
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