A few weeks ago, I was at a cocktail party when the conversation turned to the topic of surprising vegan foods. It turns out that Oreos, the beloved cookie of my childhood, are vegan! Best news ever, right? I certainly thought so.
After that, it was only a matter of time until I set to creating a vegan version of an old favorite, Oreo Truffles. I used to love making these no bake, no fuss cookies because despite their simplicity, they look really impressive and are always a crowd-pleaser. I’m happy to say that this vegan version involves only one extra step and they received rave reviews when I served them on New Year’s Eve.
I used my Ninja blender, which by the way I love, to make these, but any blender or food processor should do the trick.
Oreo Cashew Cream Truffles
Makes about 40 1-inch truffles
1 pkg. Oreos (36 cookies)
For the Cashew Cream
2/3 cup raw cashews (soak in water for 2 hours or boil for 15 minutes in a pinch)
2 tbsp. water
2 tbsp. lemon juice
1/4 tsp. salt
1 tsp. canola oil
1 tsp. apple cider vinegar
For the Chocolate Dip
1 pkg. semi-sweet chocolate chips (just check the ingredients lists to find one that’s vegan, Ghirardelli is usually good)
1 tbsp. canola oil
Begin by finely crushing the Oreos in your blender. Set 1/4 cup of the cookie crumbs aside to use to decorate the truffles at the end and pour the rest into a medium sized mixing bowl.
Place all of the Cashew Cream ingredients into the blender and blend until smooth. Make sure to use a spatula to scrape down the sides of the blender periodically so that you get all the cashew pieces. I had to blend for about 5 minutes to get a nice even, creamy texture.
Add the Cashew Cream to the crushed Oreos and mix together. Once the Oreos and Cashew Cream are evenly mixed, form the mixture into 1-inch balls. Keep in mind that these cookies are very rich, so you don’t want to make them any bigger than 1-inch.
Melt the chocolate chips with the canola oil. Dip the Oreo balls into the chocolate and place on a wax-paper covered baking sheet. The Kraft recipe for the original truffles has a good tip on how you can use two forks to sort of roll the Oreo ball in the chocolate.
Sprinkle Oreo cookie crumbs on top of each truffle and then refrigerate for 1-hour.
Serve and enjoy!