Dairy Free Peppermint Oreo Truffles

🧂 Ingredients

• 14..3 oz Oreo cookies
• 16 oz dairy free white chocolate

  I used King David White Choco Chips [https://amzn.to/2QTgdbZ]
• 8 oz vegan cream cheese

  Daiya, Tofutti, or Homemade [https://chocolatecoveredkatie.com/2019/04/01/vegan-cream-cheese-recipe/]
• 1 ½ teaspoon peppermint extract
• 3 candy canes

  crushed

Instructions

• 1 Crush Oreos into fine crumbs with a food processor. Alternatively, this can be
  done by hand by placing cookies in a zip top bag and smashing with a rolling
  pin- more fun that way too.
• 2 Add the cream cheese and peppermint extract to the crumbs and pulse until well
  combined. Or stir together in a mixing bowl with a large spoon.
• 3 Shape cookie mixture into 1 inch balls and place them in the freezer for at
  least 1 hour and up to overnight. I used a cookie scoop and it worked great.
• 4 Crush candy canes by placing them in a zip top bag and smash with a rolling pin
  or the bottom of a heavy glass. Reserve for topping.
• 5 Now it's time to melt the chocolate. Great news- this can be done in the
  microwave. Simply place the chocolate in a microwave safe bowl and microwave for
  30 second increments, stirring in between until smooth.
• 6 Dip the truffles in the chocolate to coat. I place the truffle on a fork to dip
  it in the chocolate and use a spoon to coat the top. Then tap the fork gently
  against the bowl to remove excess chocolate. Place truffle on a parchment lined
  baking sheet.
• 7 Immediately sprinkle the truffle with crushed candy canes or decorations of
  choice. Allow truffles to set.
• 8 Enjoy right away or store in the refrigerator for up to 5 days.
• 9 Happy Eating!

Nutrition Info