Peanut Butter Oreo Truffles
All the flavor of a chocolate peanut butter cup wrapped up in a decadent truffle, these peanut butter Oreo truffle balls are a dairy-free delight.
- Prep Time: 30
- Chill Time: 30
- Total Time: 1 hour
- Yield: 28 Truffles 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
Scale
- 33 Oreo Cookies, original package
- 4 ounces Dairy-Free Cream Cheese, softened
- ½ cup Creamy Peanut Butter, softened
- 10 ounces Dairy-Free Chocolate Chips
- 1 teaspoon Coconut Oil
- Crushed salted peanuts, for topping (optional but delicious)
Instructions
- Allow 4 ounces dairy-free cream cheese to soften to room temperature.
- In a blender or base of a food processor, pulse 33 Oreo cookies until they are fine and crumbly.
- Add crushed Oreo, softened dairy-free cream cheese, and ½ cup softened creamy peanut butter to a mixing bowl.
- Stir together until smooth and evenly distributed.
- Using a 1 Tablespoon sized scoop, scoop and ball the peanut butter truffles and place on a parchment paper lined baking sheet.
- Store the truffles in the fridge for about 30 minutes to allow them to set.
- When you are ready to coat the peanut butter oreo truffle balls, begin making the chocolate coating.
- In a medium sized mixing bowl, melt together 10 ounces dairy-free chocolate chips with 1 teaspoon coconut oil.
- Dip the truffle ball into the melted chocolate and lift out on a fork. Tap to remove excess chocolate and place on the parchment lined baking sheet.
- Sprinkle with crushed salted peanuts and repeat with the remaining truffle balls
- Place in the refrigerator to set.
Notes
I find that the double broiler method for making dipping chocolate works best to keep the chocolate smooth and easy to dip from start to finish.
Find it online: https://mylifeafterdairy.com/peanut-butter-oreo-truffles/