GF & Vegan Raspberry Oreo Balls
Chocolate and raspberry pair well to take this version of Oreo balls to a whole new level. They only require four ingredients and they look so elegant you could serve them to your guests.
Ingredients
- 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
Instructions
- 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.
Notes
Notes: You can substitute regular Oreos for Gluten-Free Oreos.