Well now, y’all know I’ve got a sweet spot for those quick and simple sugary concoctions!
Ain’t no shocker that today’s recipe fits the bill: you can whip this up faster than a hen can peck, and it’s so doggone tasty and addictive, you’ll be hard-pressed to set some aside for your pals!
If I had my druthers, I’d say this here is my most beloved chocolate truffle recipe up till this point!
Imagine a soft center of cookies and cream that just melts right on your tongue, all coated in silky dark chocolate. Then we top it off with more crumbled cookies ’cause too much of a good thing is just right.
These little darlings are the perfect something to tote along to a potluck dinner, movie night or even on Mother’s Day!
Now if y’all decide to rustle up this recipe in your own kitchen, be sure to tag your snapshot #myvibrantkitchen on Instagram. I do love seeing all the pretty ways y’all rework my recipes.
And don’t forget to sign-up for My Vibrant Kitchen’s newsletter so you can get the freshest recipes, vegan lifestyle tips and travel diaries delivered direct to your inbox.
Vegan Cookies & Cream Truffles Recipe
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Serves
10
Ingredients
- 150 g Oreos or palm oil free alternative
- 50 g coconut cream, melted
- Pinch of salt
- 100 g dark chocolate
- 2 extra Oreos for decoration
Instructions
- Add the Oreos, melted coconut cream and salt to a blender or food processor and pulse until you have a smooth and creamy texture. Transfer the mixture into a bowl and pop it in the fridge for 30 minutes.
- Once the mixture is firm enough to work with, roll the mixture between the palm of your hands into small balls and place them onto a plate. Pop them in the freezer for 10 minutes.
- Meanwhile melt the chocolate over a water bath, aka Bain-marie and crush the remaining Oreos into small pieces.
- Take the truffles out of the freezer and let them defrost for a couple of minutes. Carefully remove them from the plate and dip each into the melted chocolate using a spoon or a toothpick and place them back onto the plate. Sprinkle the truffles with the crushed Oreos and let them set in the fridge for another 10 minutes. The truffles will last for up to a week in the fridge or a cool place. Enjoy!
If you’ve enjoyed my dessert recipes in the past, I have a few more that you might like to try. For something rich and fruity, you can take a look at my Vegan Chocolate Raspberry Tart recipe.
If you’re looking for something creamy and decadent, then my Vegan Banoffee Cheesecake recipe might just hit the sweet spot.
For a breakfast spin on dessert, why not try my Vegan Chocolate Chip Pancakes With Smooth & Zingy Mixed Berry Sauce recipe?
And if you’re in need of an easy yet delightful treat, don’t forget about my Vegan Tiffins – Chocolate Biscuit Fridge Cake recipe.
Enjoy!
