We have been making Oreo balls in our household for years. It’s just so nice and convenient that they happen to be vegan. I was even considering posting our original Oreo ball recipe when I saw these Gluten-free Oreos in the store. That’s when I knew I had to get more creative with my recipe AND that I should make them gluten-free! That’s how these GF & Vegan Raspberry Oreo Balls were born!
Also if you don’t like raspberry, any type of preserve should work, in fact I have some wild silverberry jam in my fridge that would be amazing in this recipe! Also, since we are using a preserve in this recipe, it’s going to make the filling a little more sticky which means that it’s going to need to rest in the freezer for a little longer than a traditional Oreo ball would need.
The Oreos I used were the Gluten-free Oreos which will be linked here if you want to find them online. For the non-dairy cream cheese, I prefer Tofutti, either whipped or regular! But any allergy-friendly cream cheese should work! I used the Enjoy Life mini non-dairy chocolate chips for the chocolate coating. Finally, I used Nestle allergy-friendly white chocolate chips for the drizzle; however, I’ve heard that Pascha Vegan White chocolate chips are also incredible!
Oreo balls are honestly my weakness. I could eat them, any time, any day, for any reason! Oh man, I just love them so much. I hope you also love them as much as I do and I hope you like the twist I incorporated into the recipe. These GF & Vegan Raspberry Oreo Balls honestly are otherworldly! I definitely will be making them again in the near future! As always, have an amazing week and I’ll see you all next time!
GF & Vegan Raspberry Oreo Balls
- 38 Gluten-free Oreos plus more for decorating
- 8 oz. Non-dairy cream cheese; room temperature
- ¼ c raspberry preserves
- 1 c non-dairy milk chocolate chips
- ½ c non-dairy white chocolate chips for decorating
- Line a baking sheet with parchment paper.
- Place the Oreo balls (filling and sandwich cookie) in a food processor and pulse until they look like crumbs.
- Add the cream cheese and pulse until combined. Fold in the raspberry preserves and mix together.
- Scrap out the mixture using a small cookie scooper and roll into round balls and place on the prepared cookie sheet. They will be a little sticky so place the truffles in the freezer for 30 minutes instead of the usual 15 minutes. This will help them firm up.
- Remove the truffles from the freezer and melt the non-dairy chocolate in the microwave until entirely melted. Using two forks, roll the balls in melted chocolate making sure to coat all sides. Let excess chocolate drip off and place covered Oreo balls on the baking sheet.
- Crush 2-3 GF Oreos and sprinkle on top of your truffles before they harden. If using the white chocolate, melt the non-dairy white chocolate in a microwave and drizzle over the top of the hardened truffles.
- Store in refrigerator before serving.
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