A holiday makeover of one of our all time favorites – Peppermint Oreo Truffles. They used to be a go-to and I literally taught classes on how to make this delicious, fancy, yet EASY dessert. I was determined this year to make a gluten-free dairy-free option. And these are IT.
Why We Love These Peppermint Oreo Truffles
First, they meet so many dietary needs! They are gluten-free, dairy-free, egg-free, vegan, with a nut-free option. Plus, they are no-bake – no turning on the oven required for this deliciousness! Finally, they freeze perfectly, so make them ahead and pull them out as needed.
For the Cookie
For gluten-free + dairy-free: you can fairly easily find gluten-free + dairy-free 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.
The White Chocolate
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.
Dipping things in chocolate sounds simple but can sometimes be frustrating. Here are some tips for dipping these Peppermint Oreo Truffles from someone who has done it thousands of times.
- The chocolate consistency should be thin and smooth. If you burn chocolate, it gets thick and lumpy, and there’s no going back. For most consistent results, melt your chocolate on low heat on the stove instead of the microwave. If the chocolate isn’t burned but is still too thick, you can add 1-2 tablespoons melted coconut oil to thin it out.
- Make sure the truffles are frozen solid before dipping. This allows them to dip into the hot chocolate without falling apart or sliding off the toothpick.
3. Use the toothpick method. Many people use two forks when dipping. Which works, but is finicky IMO. I just insert a toothpick into each frozen truffle and dip them into the melted chocolate. Once the chocolate is cooled and solid, then remove the toothpick and cover the hole with a dab of leftover melted chocolate with the back of a spoon or clean finger.
4. Use the cup method. Once the chocolate is melted, I line a mug with a sandwich-sized ziplock bag. Pour the melted chocolate into the bag. This creates a nice deep well to dip your truffles into. Plus, when you are done dipping, you can use the leftover chocolate to create decorative squiggles on top.
One of our all-time faves and only 3-4 ingredients. Wahoo!
Peppermint Oreo Truffles
- Food processor
- 25 toothpicks
- 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
- 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.