Peppermint Oreo Truffles
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Peppermint Oreo Truffles - Gluten-free, dairy-free, egg-free, nut-free, vegan. EASY and always a hit! Freezer friendly.

A holiday 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.

So, I was determined this year to make a gluten-free dairy-free option. 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 Paleo ingredients, use Simple Mills crunchy double chocolate cookies. The peppermint extract and candy cane bits on top are optional but so fun and festive for the holiday season! These are easily made ahead and stored in the freezer for up to a few months.

These are also egg-free, nut-free (if you can find a nut-free DF cream cheese, I like Violife brand for this reason!), and vegan. So many needs met in one delicious truffle!

Dairy-free white chocolate is hard to find sometimes and some brands don’t melt well. I use Enjoy Life Foods white chocolate I get on Amazon (they are cheapest in bulk, though you can get a single bag for like $10-13). For Paleo, I haven’t found a white chocolate that doesn’t have refined sugar in it. I would recommend using semi-sweet Hu hunks instead.

One of our all-time faves and only 3-4 ingredients. Wahoo!

Peppermint Oreo Truffles - Gluten-free, dairy-free, egg-free, nut-free, vegan. EASY and always a hit! Freezer friendly.

Peppermint Oreo Truffles

Autumn @wholefoodfor7.com
Prep Time 20 mins
Freeze time 20 mins
Servings 25 truffles

Equipment

  • Food processor
  • 25 toothpicks

Ingredients
  

  • 1 13oz package Gluten-free Oreos or 33 chocolate sandwich cookies of choice
  • 4 oz dairy-free cream cheese we love Violife for nut-free and creamy!
  • 1 teaspoon peppemint extract
  • 12 oz dairy-free white chocolate we love Enjoy Life Foods mini chips
  • 3 crushed candy canes we love Yum Earth - organic and red food dye-free

Instructions
 

  • In a food processor, process all the cookies until even crumbs (about 1-2 minutes on high).
  • Add the 4 oz dairy-free cream cheese and peppermint extract and process again until mixture comes together in one big ball (about 1 minute).
  • Scoop into tablespoon sized balls and place on a small tray or cookie sheet lined with parchment. Freeze for 10 minutes or until solid.
  • While truffles are freezing, melt white chocolate chips. Many DF white chocolate chips burn easily, so I recommend doing this in a small pot on the stove on low heat, stirring regularly for about 3-4 minutes. The microwave often burns them and there's no turning back when chocolate is burned!
  • There are many ways to dip a truffle, but I prefer to stab them firmly with a toothpick in the top center and then dip them in the white chocolate. I also love putting my white chocolate in a cup for easy dipping - line a mug with a sandwich size plastic bag, folding the top of the bag over the top of the mug to hold it in place. Pour in the white chocolate and now you have a tall dipping place to easily dip with easy clean up!
  • After each truffle is dipped, remove the toothpicks (twist and pull) and then dab a little white chocolate over the hole to cover it. Add decorative zig zags with any leftover white chocolate and sprinkle with crushed candy canes. Act fast - the white chocolate will solidify quickly, so be ready to sprinkle immediately after you zig zag! I cut a hole in the corner of the ziplock bag from the previous step and use that to pipe the decorative lines on top.
  • Freeze completed truffles for up to 3 months in a sealed container.

 

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