Cookies And Cream Truffles 4 Ingredients

Add the cream cheese and blend until thoroughly combined literally no traces of white. In a food processor finely crush the cookies reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles. In a large bowl combine the cookie crumbs and cream cheese stirring until evenly mixed.

Camila Farah

In a blender or food processor blend cookies to a fine meal. First mix the almond flour coconut cream coconut oil cream from the oreos and vanilla extract together. Crush 9 of the cookies to fine crumbs in food processor. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape. These truffles use such basic ingredients that you can sub in what you need based on your dietary restrictions or needs.

Ingredients in cookies and cream truffles. Mix until well blended. Add cream cheese to remaining crumbs in the food processor. Gently roll the truffles in the coating mixture and a sheet of waxed paper. Drop ball in the coating bowl.

Place in medium bowl. Makes about 40 truffles wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month. For my recipe i used products that were gluten free dairy free and nut free. Pulse until well combined. 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.

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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. Repeat the process until there are 4 or 5 balls in the coating bowl. Refrigerate that for 30 minutes then gently mix in the crushed oreo cookies. Shape cream cheese mixture into walnut size balls using dampened hands.

Reserve for later use. Roll cookie mixture into 42 balls about 1 inch in diameter. Using a teaspoon roll the mixture into balls place on wax paper lined baking sheet then refrigerate for 30 minutes. Reserve for later use. Roll into 12 16 balls dip in melted chocolate and freeze until chocolate hardens about 10 minutes.

Using a teaspoon roll the mixture into balls place on wax paper lined baking sheet then refrigerate for 30 minutes. Place in medium bowl. Ingredients in cookies and cream truffles. In a blender or food processor blend cookies to a fine meal.