A makeover of one of our all time favorites – Oreo Truffles. They used to be a go-to and I literally taught classes on how to make this delicious, fancy, yet EASY dessert (google it, it’s a thing ?)
So, I was determined this year to make a gluten-free dairy-free option. The original recipe called for a family sized package of Oreos, 8 oz of cream cheese and dipping chocolate. A few options – you can fairly easily find GF/DF Oreos or Glutino Chocolate Sandwich cookies – these won’t be paleo, but still fit the need for GF/DF. For even better ingredients, use Simple Mills crunchy double chocolate cookies. Now there’s ingredients I can get behind! So easy team! You can leave them straight up chocolate, or use mint or peppermint extract, depending on the season. These are easily made ahead and stored in the freezer for up to a few months.
One of our all-time faves and only 3-4 ingredients. Wahoo!
Paleo "Oreo" Truffles
- 4 cups GF/DF cookie crumbs *see notes
- 4 oz dairy-free cream cheese like Kitehill
- 1 10oz package dairy-free chocolate or white chocolate chips
- 1/2 teaspoon mint or peppermint extract optional
Put cookie crumbs and cream cheese in a food processor and extract, if using it. Pulse until mixture is combined and forms a large ball. Mixture should not be crumbly and hold together, but not be too sticky to form into balls. See notes if not the case.
Form small balls of cookie mixture (*a great part to let kids help with!) and place them on a tray sprayed with cooking spray to prevent sticking. Freeze until hard (30 min-hour).
Remove from freezer. Melt chocolate chips in the microwave or on the stove. Dip each frozen cookie ball in the melted chocolate and place back on tray. (We make this process easier by stabbing each frozen ball with a toothpick for dipping, then removing once placed on tray and covering up the hole with a small dab of melted chocolate)
Repeat with all frozen cookie balls. Top with decorative chocolate, nuts, or melted chocolate squiggles. Store in the freezer or fridge.
For simple ingredients that are also Paleo, use Simple Mills Crunchy Double Chocolate cookies. Or you can use GF/DF Oreos or Glutino chocolate sandwich cookies which are not Paleo but GF/DF.
For dairy-free chocolate chips I use either Great Value white chocolate or semi-sweet chips (the most affordable, from Walmart) or Enjoy Life food semi-sweet mini-chips.
I put the cookie measurement in crumbs, as each box/brand of GF cookies will be different. So, smash them in a bag or pulse them to crumbs in your food processor/blender and then measure out the 4 cups of crumbs. If you end up with a different amount of crumbs with your cookie brand, it's 1 cup crumbs + 1 oz cream cheese (1:1 ratio). Each cup of crumbs + 1 oz cream cheese = about 6 truffles.
If you have mixed the cream cheese and crumbs in the food processor and it's dry, add a little more cream cheese. If it's too moist (not clumping into a non-sticky ball), add more cookie crumbs. When the texture is right, it should be moist but not sticky.