Vegan Oreo Truffle Eggs
Vegan Oreo Truffle Eggs...for anyone who needs a super easy, last minute Easter treat to throw together! No bake, and made using only THREE ingredients, it really doesn’t get any easier than this. Plus, they’re vegan friendly! Plant-based Oreo style cookies, dairy-free chocolate chips, and vegan cream cheese all come together to make a delicious healthy-ish treat for the upcoming holiday.
I know Reese’s eggs are all the rage this time of year, and they are definitely a favorite of mine (I mean, I would coat my whole life in PB and chocolate if I could), but I thought it would be fun to mix it up a bit this year.
The vegan cream cheese mixed with the Oreos makes for an incredibly moist and almost cake-like consistency. Coated in dark chocolate that provides a little crunch and extra richness, I just know they’re going to be a favorite at your Easter gathering. If you’re able to safely get together for the holiday, of course.
These Oreo Truffle Eggs are also pretty fun to make, if you’re looking for a hands on activity to get your kids involved in. You could even bust out some fun spring sprinkles or decorations to top these little treats with to add some extra pizazz!
If you do give these Vegan Oreo Truffle Eggs a try, be sure to comment below and/or tag me on Instagram to let me know how you like them! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Vegan Oreo Truffle Eggs
Prep time: 15 minutes
Chill Time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Serves: 20 eggs
Ingredients
1 box (or 27 cookies) of plant based Oreo style cookies (I used Back to Nature brand)
6 oz vegan cream cheese
1 ½ cup dark chocolate chips (Enjoy Life is my favorite brand)
Instructions
Prep a baking sheet with parchment paper and set aside.
Add the cookies to a food processor and pulse until a fine crumb texture is reached.
Add in the cream cheese and pulse until completely combined.
Using a cookie scoop, scoop out an approximately 1 inch ball. Roll into a smooth ball and then flatten into an egg shape with your hand. Place on the parchment paper lined baking sheet. Repeat for remainder of cookie mixture. Should produce about 20 eggs.
Place the eggs in the freezer to chill for 30 minutes to an hour to firm up. You want them pretty firm and cold for the dipping process.
Melt the dark chocolate chips. Place them in a bowl and microwave for two 30 second increments, stirring in between. And then for 10 second increments until completely melted, making sure not to burn it.
Dip the eggs in the melted chocolate and coat completely. Place back on the parchment paper and chill for an additional 10-15 minutes, or until chocolate is set.
Serve immediately or store in the fridge or freezer.
