Peppermint Oreo Truffles
Easy, dairy-free, and no-bake, these Peppermint Oreo Truffles make the perfect addition to your holiday dessert platter. Made with just up to 5 ingredients, these simple chocolate dipped mint truffles are sure to be a hit!
The weather has finally started to feel festive and wintery here in Georgia and I could not be more excited! We have finally decked our house in the holiday decor and I now feel like I have time in my day to begin making all the holiday treats!
While I have a few tried and true staples that I make every year like McKay’s Sugar Cookies, Soft Ginger Cookies, and Magic Cookie Bars, I love to try and add a new dessert into the rotation each year.
Last year I dished out hundreds of Peppermint Chocolate Chip Cookies and while I see a spot for them in my holiday cookie box, I have really been into these no bake peppermint Oreo truffles.
Why We Love Peppermint Oreo Truffles
These dairy-free peppermint Oreo truffles have quickly become a house favorite this year mostly because I am sucker for peppermint chocolate anything during the holiday season. Some other reasons we love making these Christmas Oreo truffles include:
- Vegan dessert– These are a great treat to make for anyone following a plant-based diet.
- No Bake– Simply mix, scoop, ball, and chill.
- Easy to dress up– The vegan chocolate coating makes a nice finish that can also be topped with crushed peppermint, sprinkles, cookie crumbs, and more.
Vegan Changes to Peppermint Oreo Truffles
Two key ingredients keep these Peppermint Oreo Truffles deliciously dairy-free and vegan.
- Plant-based cream cheese– Simply swap out a traditional cream cheese for your favorite plant-based version. Some of the brands I like to use in this recipe include:
- Dairy-free chocolate chips– To make the chocolate dipped coating I used a vegan dark chocolate chip. Here are a few chocolate chips I like using for dipping chocolate:
How to Make Peppermint Oreo Truffles
Ingredients You’ll Need
- Dairy-Free Cream Cheese– Softened to room temperature.
- Oreos– The regular Oreo works best in this recipe.
- Peppermint Extract– Gives a minty flavor to the truffle.
- Dairy-free Chocolate Chips– You can use dark chocolate, semi-sweet, or white chocolate, it’s up to you.
- Coconut Oil– Melted with the chocolate to make a smooth dipping chocolate.
- Crushed Candy Cane (Optional but festive)
Step-by-Step Directions for Peppermint Oreo Truffles
- Soften cream cheese: Allow the dairy-free cream cheese to come to room temperature.
- Crush cookies: Next, in the blender or food processor, pulse Oreo cookies until they are fine and crumbly.
- Make truffle filling: Add the crushed Oreo cookie crumbs to a mixing bowl with the softened dairy-free cream cheese and peppermint extract.
- Mix together until smooth and evenly distributed.
- Scoop: Using a 1 Tablespoon sized scoop, scoop and ball the peppermint truffles onto a parchment paper lined baking sheet.
- Chill: Store the truffle balls in the fridge for about 30 minutes to allow them to set.
- When you are ready to coat the truffle balls, make the chocolate coating.
- Melt chocolate: In a medium sized mixing bowl melt together dairy-free chocolate chips with coconut oil.
- Dip the truffle ball into the melted chocolate, lift out on a fork and tap to remove excess chocolate.
- Place the dipped peppermint Oreo truffle on a parchment paper.
- Sprinkle with crushed peppermint and repeat with the remaining truffle balls.
- Chill: Place in the refrigerator to set.
Helpful Kitchen Tools
While preparing to make these dairy-free mint chocolate Oreo truffles there are a few handy kitchen tools you will want at your disposal.
- High Speed Blender– Perfect for blending up the Oreo cookies into a fine crumb.
- Mixing Bowls– Used to mix the truffle balls together as well as make the chocolate coating.
- Cookie Scoop– Great for getting an exact measurement for each Oreo truffle.
Serving Suggestions
The beauty of these Peppermint Oreo Truffles comes in their ease of decoration. You can dress them up or dress them down in a number of way.
- Omit the chocolate coating. Simply make the Oreo truffles, scoop, roll, and freeze if you don’t feel like putting an extra chocolate coat on them.
- Add peppermint extract to the chocolate coating. Ass about 1/8 teaspoon of peppermint extract to the chocolate and coconut oil mixture before dipping the Oreo truffles.
- Use a vegan white chocolate coating. In place of the semi-sweet or dark chocolate chips use a vegan white chocolate alternative.
- Drizzle the truffle balls with melted vegan white chocolate in addition to the chocolate coating.
- Top with sprinkles.
Storing and Freezing Mint Chocolate Oreo Truffles
There are two ways you will want to store these easy peppermint truffle balls, in the refrigerator or in the freezer.
- Refrigerator– Peppermint Oreo truffles will keep in the refrigerator for up to 7 days in an airtight container.
- Freezer– When stored in a freezer-safe container, these truffle balls will keep up to 3 months (assuming you don’t sneak one every hour on the hour).
No Bake Holiday Desserts to Make Next
If you tried this peppermint Oreo truffle recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Peppermint Oreo Truffles
Easy and dairy-free, these Peppermint Oreo Truffles are a festive no-bake holiday dessert everyone can enjoy!
Ingredients
- 33 Oreo Cookies
- 8 ounces Dairy-Free Cream Cheese
- 1 teaspoon Peppermint Extract
- 10 ounces Dairy-Free Chocolate Chips
- 1 teaspoon Coconut Oil
- Crushed Candy Cane for topping
Instructions
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Allow 8 ounces dairy-free cream cheese to come to room temperature.
-
Next, in the blender or food processor, pulse 33 Oreo cookies until they are fine and crumbly.
-
Add the crushed Oreo cookie crumbs to a mixing bowl with the softened dairy-free cream cheese and 1 teaspoon peppermint extract.
-
Mix together until smooth and evenly distributed.
-
Using a 1 Tablespoon sized scoop, scoop and ball the peppermint truffles onto a parchment paper lined baking sheet.
-
Store the truffle balls in the fridge for about 30 minutes to allow them to set.
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When you are ready to coat the truffle balls, make the chocolate coating.
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In a medium sized mixing bowl melt together 10 ounces dairy-free chocolate chips with 1 teaspoon coconut oil.
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Dip the truffle ball into the melted chocolate, lift out on a fork and tap to remove excess chocolate.
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Place the dipped peppermint Oreo truffle on a parchment paper.
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Sprinkle with crushed peppermint and repeat with the remaining truffle balls.
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Place in the refrigerator to set.
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