Rich, creamy, and just a little boozy, these vegan Irish cream Oreo truffles are the perfect addition to your St. Patrick's day!
In a food processor or blender, pulse 36 original Oreo cookies into a fine crumb.
Add the crushed Oreo, ¼ cup Almande, and 8 ounces dairy-free cream cheese into a large bowl.
Stir until evenly mixed. Cover with plastic wrap and chill at least 1 hour.
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.
When you are ready to dip the truffles, melt 9 ounces dairy-free chocolate with 1 teaspoon 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.