Who doesn't love a good no-bake dessert? This Dairy Free Peanut Butter Oreo Truffles recipe contains minimal ingredients, is easily made gluten free, and requires no baking! They are so much better than the white chocolate covered Oreo balls you get at cookie swaps. Lucas was a big fan of these easy-to-make truffles (which were inspired in part by his love of Oreos dipped in peanut butter), so my sharing this recipe with you today is a tribute to him. If you enjoy Oreo cookies, chocolate, and peanut butter chocolate desserts you will looooove them. Enjoy!
Oreo Truffles Parent Trap Style
Do you remember the scene in the movie The Parent Trap (1998) when the twins dip their Oreos in peanut butter? Well, I'm here to tell you that they knew what they were doing with the peanut butter-Oreo combo.
If you've tried "milk's favorite cookie" with peanut butter already, you know what I mean. If not, just think about it... crunchy chocolate cookie, cream, peanut butter - how could that combination NOT be good?!
Lucas loved Oreos with peanut butter and he also loved these "Parent Trap style" Dairy Free Peanut Butter Oreo Truffles. They're chocolate-y, peanut buttery, and a little coconut-y with a hint of salt to balance out the sweetness. They're a great no-bake treat for parties, girls night in, family gatherings, or even your typical weeknight at home (because desserts can totally fit into a healthy diet!).
I'll go through the ingredient list a little further down in this post, but first I want to walk you through step by step instructions so that your truffles turn out superbly every time.
More chocolate and/or peanut butter recipes for you to try:
Step-By-Step Dairy Free Peanut Butter Oreo Truffle Making Instructions
These no-bake Dairy Free Peanut Butter Oreo Truffles require very few ingredients and are easy peasy to make. The recipe is a little time consuming due to the need to chill the truffle mixture, but it's soooo worth it.
You can cut corners if you're short on time (check out the italicized potions if you want the quicker version), but following this recipe as written will guarantee a better tasting and textured product that you will want to make again and again.
Step 1: Whether you're using regular Oreo cookies, gluten free Oreo cookies, or a store brand cookie similar to Oreo cookies, you need to separate the chocolate cookies from the cream filling. Add the chocolate cookies directly to a food processor and process them until they are fine. Reserve the cream in a medium sized mixing bowl.
Step 2: Shake up the coconut cream - NOT cream of coconut which is sweet and syrupy - so that the liquid and cream is well dispersed. Whisk together the coconut cream, peanut butter, and cream filling. Once the creamy mixture is super smooth, stir in the chocolate cookie crumbs. The mixture should be thick, similar to a dough.
Step 3: Chill the cookie and cream mixture for AT LEAST 30 minutes in the fridge. If you skip this step, the mixture will be too warm and the oil from the peanut butter and coconut cream will seep out. If you are short on time, you can use the freezer to half the chilling time.
Step 4: Once the mixture is chilled, roll the truffle mixture into equally sized balls. I like mine to be about the size of a rounded tablespoon. Chill the balls in fridge for 1-2 hours (overnight is fine too) or the freezer for at least 30 minutes.
Step 5: Using a clean glass bowl (it needs to be completely clean with no water droplets or else it won't melt properly!), melt the chocolate chips in the microwave. If you're using dark chocolate chips, it's helpful to add a small amount of coconut oil, about 1-2 tsp. If you decide to use milk chocolate or white chocolate the coconut oil is not necessary. Be sure to do this step just before removing the cookie balls from the fridge/freezer.
Step 5: Coat the balls in chocolate. I like to do this by using a fork to drop each individual cookie ball into the melted chocolate and roll it until it is fully coated. I prefer a fork to a spoon because the excess chocolate can drip off the coated truffle and fork back into the bowl rather than pool in a spoon. Place each coated truffle back onto the parchment lined baking sheet and immediately sprinkle with salt as desired. Return the truffles to the fridge for 30-60 more minutes or the freezer for at least 15 minutes before serving (I know it's tempting to go ahead a try one, but they will be worth the wait!).
Bonus Step: If you're feeling fancy, once the coated truffles have chilled for about 15 minutes you can melt another type of chocolate to drizzle over the truffles. I like the flavor combination and color contrast of dark chocolate and white chocolate for this, but you can use whatever combination you like. Be sure to chill the truffles for another 30 minutes after you drizzling.
What’s in This Recipe?
Oreo cookies* – "Milk's favorite cookie," regular and gluten free options are available
Coconut cream – contains fiber, magnesium, phosphorus, iron, manganese, selenium, and zinc
Creamy peanut butter – contains vitamin E, healthy fats, fiber, and plant-based protein
Dairy free dark chocolate chips – contains magnesium, manganese, antioxidants, and iron
Coconut oil – contain medium chain triglycerides were are more easily absorbed than other saturated fats
Sea salt – balances out the sweetness in this recipe
Notes: This recipe is naturally dairy free and vegan when you use dairy free dark chocolate chips. It can also be made gluten free by using gluten free Oreo cookies*
Dairy Free Peanut Butter Oreo Truffles
Prep time: 20 minutes Bake time: 0 minutes Total time: 20 minutes Servings: 14-16 truffles
Ingredients:
15 Oreo cookies*
1/4 cup canned coconut cream
1/4 cup creamy peanut butter
1/2 cup dairy free dark chocolate chips
1/2 tsp. coconut oil
Sea salt for sprinkling
Directions:
Separate the Oreo cookies* from the cream filling. Place the cream filling in a medium mixing bowl and the cookies in a food processor.
Process the cookies until fine.
Add coconut cream and peanut butter to the cream filling. Whisk until smooth, then mix in the cookie crumbles.
Place the truffle mixture in the fridge for 30-60 minutes to chill.
Roll the truffle mixture into balls and place them on a plate in 1 layer. Return to the fridge for 2 hours (or overnight) to chill.
Just before removing truffle balls from the fridge, microwave the chocolate chips and coconut oil for 30 second intervals, stirring in between, until the chocolate is melted and smooth.
Coat or dip the cookie balls in melted chocolate and place them on a pan lined with parchment paper. Sprinkle with salt as desired.
Return the chocolate coated truffles to the fridge for 30-60 minutes to chill before serving.
Keep any extras in the fridge.
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