Shape mixture into 1 in. These cookies and cream oreo truffles are just another fun dessert that you can make with oreos. Crush 9 of the cookies to fine crumbs in food processor. Pulse until well combined. First mix the almond flour coconut cream coconut oil cream from the oreos and vanilla extract together.

Reserve for later use. With an ice cream scoop form balls from the mixture refreeze if truffle begins to melt. These truffles use such basic ingredients that you can sub in what you need based on your dietary restrictions or needs. Drop in the melted chocolate then roll in the sprinkles. Roll in cookie crumbs.

Melt chocolate and shortening in a microwave safe glass or ceramic bowl in 30 second intervals stirring after each melting about 1 to 3 minutes. On a cutting board crush cookies. Cookies and cream truffles. For my recipe i used products that were gluten free dairy free and nut free. Dip the truffle in melted semisweet chocolate.

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In a small bowl melt semisweet chocolate. Place back on the sheet try or plate and place. Place on waxed paper lined baking sheets. After 30 minutes remove the truffles from the freezer and re roll each into a smooth ball. Pulse just until blended.

Add cream cheese to remaining crumbs in the food processor. Refrigerate for 10 minutes and then roll into individual balls. Roll into 12 16 balls dip in melted chocolate and freeze until chocolate hardens about 10 minutes. Cookies can also be finely crushed in a resealable plastic bag using a rolling pin crush remaining 36 cookies to fine crumbs. These cookies cream truffles are a great way to use up any extras or use up any white cake or cupcakes you have hanging around after a party.

In a large bowl combine the cookie crumbs and cream cheese stirring until evenly mixed. Ingredients in cookies and cream truffles. In a food processor finely crush the cookies reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles. Roll cookie mixture into 42 balls about 1 inch in diameter. Shape cream cheese mixture into walnut size balls using dampened hands.

These truffles are an easier option than cake pops and are a great way to get a second dessert out of a batch of cupcakes or some leftover cake like the trimmings off of a layer cake. Mix until well blended. Place back in the fridge for 10 minutes. Add in cream cheese and pulse to form a delicious dough ball. Refrigerate that for 30 minutes then gently mix in the crushed oreo cookies.

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Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape. These truffles are an easier option than cake pops and are a great way to get a second dessert out of a batch of cupcakes or some leftover cake like the trimmings off of a layer cake. In a large bowl combine the cookie crumbs and cream cheese stirring until evenly mixed. Add cream cheese to remaining crumbs in the food processor.

Refrigerate that for 30 minutes then gently mix in the crushed oreo cookies. In a small bowl melt semisweet chocolate. Melt chocolate and shortening in a microwave safe glass or ceramic bowl in 30 second intervals stirring after each melting about 1 to 3 minutes. Reserve for later use. Shape mixture into 1 in.