Vegan Irish Cream Oreo Truffles
Rich, creamy, and just the right amount of boozy, these Vegan Irish Cream Oreo Truffles make the perfect St. Patrick’s day treat! Made with vegan Irish cream, these simple and spiked Irish cream Oreo truffles are an easy dessert you will want to make all spring!
Oreo truffles are one of those desserts you can quickly whip up for a treat everyone will love. They are simple but can be dressed up in a number of ways depending on the season.
This spring, add these vegan Irish cream Oreo truffles to your line up! Spiked with a vegan Irish cream, these simple Oreo truffles come together for a chocolate truffle made for getting a party started.
Why We Love These Vegan Irish Cream Truffles
I am down for just about any Oreo based dessert but Oreo truffles are easily in my top 5 favorite desserts. Some of the reasons we love to make these Irish cream Oreo truffles in the spring include:
- A little bit boozy. With just the right amount of vegan Irish cream, each Oreo truffle has just a hint of that St. Patrick’s day spirit.
- Decadent chocolate flavor. From the crushed Oreo center to the thick chocolate coating, these truffles are packed with all of the delicious chocolate flavor you love!
- Great to make in advance. Since they can easily be stored in the freezer, you can make these weeks in advance and pop them out when you are ready to celebrate!
Vegan Changes to Irish Cream Oreo Truffles
There are a few things you will want to keep in mind to ensure you are making the perfect plant-based treat.
- Oreos– Naturally and accidentally vegan.
- Almande– A vegan alternative to Irish Cream made with almond milk and real vanilla.
- Vegan Cream Cheese– Used to keep the truffle light and creamy.
- Dairy-Free Chocolate Chips– Melted with coconut oil to make delicious chocolate dipped coatings on the truffles.
Vegan Irish Cream
Bailey’s makes a delicious, light tasting vegan Irish cream called Almande. This Irish cream alternative is also gluten-free!
Made with almond milk and real vanilla, this Irish cream alternative is perfect for dairy-free St. Patrick’s day treats like these vegan Irish cream Oreo truffles. Best served cold, this almond liquor is great for cold desserts, frozen treats, and iced cocktails.
This vegan friendly product does contain some allergens you might want to consider when using the product such as soy and almonds.
How to Make Vegan Irish Cream Oreo Truffles
Ingredients You’ll Need
- Oreos– Crushed into a fine crumble using your blender or food processor.
- Dairy-Free Cream Cheese– A vegan cream cheese at room temperature works best in this recipe.
- Almande– Bailey’s vegan alternative for Irish Cream.
- Dairy-Free Chocolate Chips– Semi-sweet or dark chocolate work great in this recipe.
- Coconut Oil– Melted with the chocolate chips for a smooth coating that is perfect for dipping the truffles into.
Step-by-Step Directions for Irish Cream Oreo Truffles
- Make cookie crumbs: In a food processor or blender, pulse the Oreo cookies into a fine crumb.
- Mix filling together: Add the crushed Oreo, Almande, and dairy-free cream cheese into a large bowl. Stir until evenly mixed.
- Chill: Cover with plastic wrap and chill at least 1 hour.
- Scoop: Using a 1 Tablespoon sized scoop, scoop the truffles onto a parchment paper lined baking sheet and pop back into the freezer.
- Make chocolate coating: When you are ready to dip the truffles, melt dairy-free chocolate with coconut oil, stir until smooth.
- Dip the chocolate truffles and transfer back to the parchment paper lined baking sheet.
- Freeze until you are ready to serve.
Helpful Kitchen Tools
When you are ready to whip up a batch of these Irish cream Oreo truffles, here are some tools you might find helpful.
- Blender– Used to pulse and break up the Oreo into a fine crumb.
- 1 Tablespoon Scoop– Perfect for scooping the truffles into equal sized balls.
- Rimmed Baking Sheet– Great for popping the scooped balls into the freezer to set so they don’t roll off the sheet.
THE PERFECT CHOCOLATE COATING
I have dipped a number of desserts in chocolate and getting an even coating is an art. Here are some tips for getting the perfect chocolate coating on these Irish cream Oreo truffles.
- Use a fork and spoon to coat the balls:
- Place a truffle ball on the fork. Do not stab the fork into the truffle, simply place it on top of the fork.
- Lower the fork into the melted chocolate mixture.
- Use the spoon to pour chocolate over the tops and sides of the truffle ball.
- Do not roll the ball in the chocolate, simply scoop and cascade the chocolate over the ball.
- Lift the truffle out of the chocolate and tap the excess chocolate off the side by scraping the base of the fork to the side of the bowl. Repeat a few times for each ball.
- Get a knife or offset spatula and guide the truffle ball off the fork and onto the parchment paper lined baking sheet.
- Sprinkle with any toppings you want to stick like green sprinkles or cookie crumbs.
- Return the tray to the refrigerator or freezer to allow the chocolate to set.
Storing, Freezing, and Reheating Tips
There are two ways you will want to store these Irish cream Oreo truffle balls, in the refrigerator or in the freezer.
- Refrigerator– Irish cream 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, guilty as charged).
Oreo Desserts to Make Next
If you tried this vegan Irish cream 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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Irish Cream Oreo Truffles
Rich, creamy, and just a little boozy, these vegan Irish cream Oreo truffles are the perfect addition to your St. Patrick's day!
Ingredients
Irish Cream Oreo Truffle
- 36 Oreos original
- 8 ounces Vegan Cream Cheese
- ¼ cup Almande
Chocolate Coating
- 9 ounces Vegan Chocolate Chips
- 1 teaspoon Coconut Oil
Instructions
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In a food processor or blender, pulse 36 original Oreo cookies into a fine crumb.
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Add the crushed Oreo, ¼ cup Almande, and 8 ounces dairy-free cream cheese into a large bowl.
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Stir until evenly mixed. Cover with plastic wrap and chill at least 1 hour.
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Using a 1 Tablespoon sized scoop, scoop the truffles onto a parchment paper lined baking sheet and pop back into the freezer for about an hour.
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When you are ready to dip the truffles, melt 9 ounces dairy-free chocolate with 1 teaspoon coconut oil, stir until smooth.
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Dip the chocolate truffles and transfer back to the parchment paper lined baking sheet. Freeze until you are ready to serve.
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