Vegan, chocolate coated Oreo truffle balls are the perfect bite-size, no-bake dessert you will make on repeat all year long!
Allow 8 ounces dairy-free cream cheese to come to room temperature.
In a blender or a food processor, pulse 36 Oreo cookies into crumbs.
Pour cookie crumbs into a bowl.
Add the softened vegan cream cheese to the crumbs and mix until smooth.
Using a 1 Tablespoon sized measuring spoon or scoop, scoop and roll the mixture into balls.
Place the balls on a parchment paper lined baking sheet and refrigerate 30 minutes.
Roll the balls again to smooth out any bumps.
In a medium-sized mixing bowl melt together 10 ounces dairy-free chocolate and 2 Tablespoons coconut oil.
Dip the truffle ball into the melted chocolate, lift out on a fork and tap to remove excess chocolate.
Top with extra Oreo cookie crumbs, sprinkles, or a drizzle of white chocolate.
Refrigerate to set and enjoy!