Description
These gluten-free Oreo balls are very easy to make, and are the perfect bite-sized dessert for the holidays or for any gathering! Make these chocolate truffles for your holiday table – they’re a definite crowd pleaser!
Ingredients
- 36 gluten-free Oreos
- 8 oz. cream cheese, room temperature
- 12 oz. semi sweet chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup chocolate sprinkles or Christmas sprinkles (optional)
Instructions
- Pulse Gluten-Free Oreos Until Fine: In a food processor or high-speed blender, pulse the gluten-free Oreos into a fine crumb.
- Add Cream Cheese: Next, add in the cream cheese and blend until combined.
- Scoop Out Dough: Using a cookie scoop, scoop out 2 tablespoons of dough per truffle and place dough onto a baking sheet lined with parchment paper so the truffles don’t stick to the pan. Repeat until all the dough is used up.
- Freeze Until Hardened: Place in the freezer to harden for 10-15 minutes.
- Roll into Round Balls: Once the dough has hardened, roll into round balls.
- Melt Chocolate Chips: In the microwave melt chocolate chips in 30-second increments until melted. Add in coconut oil or vegetable to help thin out the chocolate.
- Dip Balls into Chocolate: Dip each ball into the melted chocolate with a fork. Remove any excess chocolate from the rim of the bowl.
- Place Chocolate-Coated Balls on Baking Sheet: Place the chocolate-dipped balls back onto the baking sheet and repeat until all the gluten-free Oreo truffles are done.
- Decorate with Sprinkles: You can top with sprinkles, nuts, drizzle with chocolate or top with crumbled Oreos at this time.
- Chill Before Serving: Place the Oreo balls back into the freezer for 10-15 minutes to allow the chocolate coating to set.
Notes
Oreos: I used gluten-free Oreos to keep this recipe gluten-free. If you are not Celiac or gluten intolerant, go ahead and use regular Oreos instead.
Cream Cheese: Cream cheese helps to bind the ingredients together, so make sure to add it in.
Chocolate Chips: I like using semi-sweet chocolate chips, but you can use dark chocolate chips if you prefer.
Coconut Oil: I prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a stronger coconut taste and smell). You may also use another neutral vegetable oil (such as sunflower oil, canola oil etc).
Chocolate sprinkles: I like to decorate these Oreo truffles with chocolate sprinkles (either plain brown sprinkles or Christmas sprinkles for a more festive feel).
Storing: To store, place these no-bake Oreo cookie balls in an airtight container and store in the refrigerator for up to 2 weeks.
- Prep Time: 20 mins
- Chilling Time: 30 mins
- Category: Desserts
- Method: No-Bake
- Cuisine: American