Oreo Cookie Balls Made Vegan!
As some may know, Oreos are vegan! The food company Mondelez actually supplies us with quite a few surprisingly vegan food products like Swedish Fish, Wheat Thins, and BelVita. This popular holiday recipe is simple - only 3 ingredients and no baking! I made my first batch of these for work and they were a hit! I had my boyfriend taste test and his reaction said it all, "Whoaaaa." I love the smell of Oreos, a sweet vanilla, chocolately scent that translates into its taste. When combined with cream cheese (vegan or not) it's a creamier version of an Oreo that's been coated in chocolate for a rich, velvety bite. I especially love when the cookie crumbles are big enough to leave a little crisp and texture in the truffle. For how quick and easy this process was, I'll be making them again for sure. Here is original recipe from the brand's site.
1 package Oreo cookies, regular variety
1 8 oz. tub of vegan cream cheese, softened (I used Tofutti Better Than Cream Cheese)
1 1/2 cups of semi-sweet chocolate chips, dairy-free
Leave the cream cheese out to reach room temperature or microwave for 30 seconds or less on low power.
Start by using a food processor to pulse and crumble the full package of Oreos.
Pour into a large bowl and add in cream cheese. Blend together until incorporated and you have a dark, wet batter.
Roll dough into about 1-inch balls and place on cookie sheet. I found it was easier to freeze these before coating in melted chocolate to avoid them falling apart.
Melt chocolate chips in a double-boiler or the microwave on medium-power for about a minute, stir, heat for another minute.
Using a fork coat each ball in chocolate and place back on baking sheet. Freeze the coated balls until hardened. Then serve or package up as holiday gift baggies!
|Coated and Uncoated Oreo Cookie Balls|