Easy Vegan Oreo Truffles
Who wants a vegan treat that you don’t need an excuse to make, other than the fact that it’s the best chocolatey treat there is?
If you’ve answered ‘I do!” like me, then these Easy Oreo Truffles are for you!
I mean, do these really need an introduction? One thing I know for sure is they may just be the best treat ever and you definitely don’t need another excuse to make them than that! They have a rich fudgey centre, with a dusty cocoa coating – these are really easy to make and perfect for any occasion.
Preparation : 30 minutes (total)
Setting Time : 2 hours (total)
Makes : 20 – 22 truffles
Ingredients
– For the Truffle Centre –
• 330g Chocolate
• 30g Dairy-Free Butter
• 180g Cashew Cream (Click Here for the Recipe) or an alternative Dairy-Free Cream
• 100g Oreos
– For the Dusty Coating –
• 1 – 2 tbsp Cacao Powder
Method
– For the Truffle Centre –
Place a bowl over a pan of boiling water on a low heat and melt the chocolate with the butter. Leave them untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.
As the chocolate and butter melts, break up your Oreos into your preferred size. I used a high powered mixer for an Oreo dust and small chunks, but if you’d prefer larger chunks then don’t break them up as much.
Once the chocolate and butter has melted, carefully take the bowl off the saucepan (use oven gloves or a towel) and turn off the heat.
Pour in the cream and use a whisk to combine it with the chocolate mixture. As the chocolate cools whilst you mix, it may form lumps – but don’t worry, the more you whisk the smoother it will get! Continue to whisk until the mixture is smooth, then add in your Oreo pieces/dust and whisk again until combined.
Once you’re happy it’s all combined, place the bowl in the fridge and leave for at least 1 hour 30 minutes to allow the mixture to set.
Once set, use a small ice cream scoop or a couple of spoons and scoop out the mixture into 20 – 22 portions (depending on the size you would like your truffles to be). Roll each potion into a ball and place on a sheet of baking parchment.
Transfer the rolled mixture, now on the baking parchment, back into the fridge for around 30 minutes or until set once again.
– For the Dusty Coating –
On a plate or other flat surface, spread about your cacao powder.
Once your truffles have set, roll each ball in the cacao powder until they’re all evenly coated, to complete your truffles… then enjoy!
To store, place your truffles in an airtight container in the fridge for up to a week.
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
