CookBook- Vegan Oreo Truffles

Okay, I know I said I didn’t promise to get this recipe out by Valentines Day, but I still feel bad that it’s so late! But, this is something you can put together any time of the year… or any time of the day or night for that matter! I first found this recipe over here on College Candy (don’t judge me!) and realised how easy it would be to veganise, as Oreos are vegan already! Note that I didn’t say they were healthy… just vegan. Anyway, enough of the yabbering, here’s the recipe already!

Vegan Oreo Truffles

1 225g tub of Tofutti Better Than Cream Cheese
1 packet of Oreos
1 375g block of dark (vegan) cooking chocolate
Cocoa powder for dusting

1. Pop the Oreos into a ziplock back and bash them to pieces using a rolling pin. You can blend them up, but I find the texture is nicer when it’s just a bit chunkier.
2. Empty the Tofutti into a bowl. Add the crushed Oreos and mix together with a fork.
3. Roll into heaped teaspoon sized balls. There should be around 20, depending on the size. Place the balls onto a baking paper covered tray and pop into the freezer for about 15-30 minutes.
4. While the insides of the truffles are in the freezer, clean up your mess so far and melt the chocolate in a double boiler set up.
5. When the Oreo-Tofutti mixture is hard, take the tray out of the freezer and dip each ball in chocolate. Dust with cocoa powder as you go, because the frozen mixture hardens the chocolate pretty fast.
6. Store in the fridge and enjoy cold! Rich, chocolate-y and not really that healthy at all :)


But wait! There’s more! This recipe is also really easy to customise. Making them as a gift for someone who doesn’t like dark chocolate? Use white vegan chocolate. Instead of cocoa powder, sprinkle coconut, hundred and thousands, crushed candy canes, sprinkles, chopped dried fruit, or anything that takes your fancy on the top. Use different flavoured Ores (like strawberry if you’re lucky enough to have a supermarket that stocks them), or add flavours to your Tofutti. Add coconut, nuts or dried fruit to the truffle centres. The possibilities are endless!

I made a quadruple batch last week and tested out a few flavours for you. Here are some really easy variations, along with a tip or two…

Peanut Butter Oreo Truffles
Just substitute the cream cheese for crunchy peanut butter. The peanut butter makes the mixture quite sticky and so every 6-7 truffles or so that you roll, wash and dry your hands. Doing this helps stop the mixture from sticking to you and makes the balls much easier to form.

Super Chocolate Oreo Truffles
Add a bit of good quality cocoa powder to the Tofutti and mix well before adding the crushed Oreos.  Also use chocolate cream Oreos instead of the normal ones.

Choc-Mint Oreo Truffles
For this one, I added 1/2 a teaspoon of spearmint essence to the Tofutti before I added the Oreos. The mixture was a bit sloppier and benefited from a longer stint in the freezer, but overall was the favourite flavour of almost everyone that got to try them.

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