Oreo truffles are a popular recipe. No wonder, as they are so quick and easy to make, with only 3 ingredients. And who doesn’t like Oreos? A few years ago I was searching for something simple to make for an allergy-friendly Christmas treat, and decided to make our own dairy-free Oreo truffles that everyone in our family could enjoy. These are made without milk, egg or nuts, but do contain wheat and soy.
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This recipe is so simple and quick. The hardest part is waiting for the truffles to set so you can eat them. It only has 3 ingredients – Oreo cookies, dairy and nut free cream cheese and your favourite allergy-friendly chocolate for coating the truffles. This is a great recipe for kids with food allergies to help with, as they can lick the mixing spoon when you’ve finished without any worries!
What ingredients are in Oreos?
You probably know that Oreos aren’t marketed as allergy friendly, but surprisingly they are dairy and egg free. We included them in our 5 favourite allergy-friendly cookies to buy and not bake for this reason. However, they do contain wheat and soy, and they have a may contain milk and peanut warning. We eat Oreos despite milk and peanut allergy without any issues, but you may not be comfortable given the may contain statement.
For this recipe you’ll need about 300g of Oreos, or about 31 cookies. (Let’s just say it’s not accidental that you don’t need to use the whole family pack, which has 39 cookies!)
Dairy free cream cheese
There are quite a few options for dairy free cream cheese now. Unfortunately due to COVID-19 supply issues, I have had real trouble trying to get any lately for this recipe! We normally use Tofutti Better Than Cream Cheese, which is a really popular brand from the US. I haven’t been able to get it for months. But this week I managed to find another brand – Sheese. This is made in Scotland, and has similar ingredients (a blend of soy and coconut oil). I’ve used that in this batch and it has worked perfectly.
There are other brands of plant based cream cheese at our local shops, but these are made with cashew nuts and are definitely not suitable for us with tree nut allergies. If you are having trouble sourcing dairy free cream cheese, you could actually make your own substitute by blending tofu and coconut oil. (I did resort to buying both of these ingredients before I found the Sheese, because I really wanted to make these Oreo truffles this week!)
You can use any allergy-friendly chocolate of your choice for coating your truffles. Our favourite brand is Sweet William. This is an Australian company that makes white, original and dark chocolate baking buttons and blocks, all of which are perfect for this recipe. Sweet William is completely nut free which is really important for us with both peanut and tree nut allergies.
If you aren’t in Australia, Plamil is another nut free option that is also soy free – they have white and even dark mint chocolate blocks which would be perfect for truffles. We also love Moo Free chocolate, which is made in the UK.
You can ready more about different brands of allergy-friendly white chocolate in our Christmas rocky road recipe post – Nut and dairy free Christmas rocky road
Preparing your equipment and ingredients
Preparing for this recipe will only take a few minutes. All you need to do is make sure you have your food processor ready, a bowl and spoon for mixing and a tray lined with baking paper or a silicone non-stick liner.
First add the whole Oreos to a food processor and blend until they make a medium textured crumb.
Putting it all together
Place the Oreo crumbs in a large mixing bowl.
Then take your tub of dairy free cream cheese straight from the fridge and add to the Oreo crumbs. Mix well until combined.
Form the mixture into small balls and place on your prepared tray. I find the best way to get perfectly round truffle balls is to get your hands dirty, and roll them by hand. You could also use something like a small ice-cream scoop or a melon baller, but hand rolling gets the best shape.
This recipe should make about 24 bite sized truffles, less if you prefer a larger size.
Put the tray of truffle balls in the freezer for around 45 minutes to an hour to chill.
When the truffles are almost ready, melt your choice of allergy friendly chocolate. You can do this either in a glass bowl over a saucepan of simmering water or in the microwave on low heat, stirring regularly.
Once they are chilled, dip the prepared truffle balls into the melted chocolate and place back ion the tray to set. Be careful not to have the chocolate too hot or your truffles will start melt too and lose their shape.
One thing that will make your truffle dipping so much easier is a chocolate dipping tool*. I have one of these with the round end to hold the Oreo balls while you dip and then easily let the excess chocolate drip away. You might want to do a mix of different chocolate coatings, such as dark and white
Decorating your truffles
Decoration is purely optional. For Christmas, we like to top with red and green sprinkles, or crushed candy canes for a touch of peppermint. Work quickly if you are using sprinkles, as the chocolate will set quite fast while the truffles are still cold from the freezer.
One year we made mini Christmas puddings with a dash of white chocolate “custard” and miniature holly on top.
When using two different types of chocolate to decorate (for example, dark chocolate with white chocolate stripes), you may need to chill the truffles in between adding the additional chocolate decoration.
Keep your truffles chilled until you are ready to serve and enjoy. These are so good that no one will even know that they are dairy free Oreo truffles!
More allergy friendly Christmas treats
For ore delicious recipes for the holidays, check out our collection of easy allergy friendly Christmas treats. And make sure you organise an allergy-friendly chocolate Advent calendar in the lead up to Christmas.
For more practical tips for managing allergies at Christmas and all year round, make sure to subscribe for our latest posts.
Christmas Oreo Truffles made dairy, egg and nut free
- baking tray
- baking paper or silicone mat to line
- food processor
- large mixing bowl
- mixing spoon
- chocolate dipping tool
- small glass bowl
- 300 g Oreo cookies (original) (14oz, about 31 cookies)
- 255 g dairy free cream cheese (9oz, Tofutti, Sheese or similar)
- 200 g dairy and nut free chocolate for dipping (7oz)
- Line a baking tray with baking paper or silicone mat.
- Process the Oreos in a food processor on high speed to make a medium textured crumb.
- Place the Oreo crumbs in a large mixing bowl with the dairy free cream cheese and mix thoroughly until combined.
- Form the mixture into bite sized bowls and place on the lined tray.
- Chill the prepared truffle balls in the freezer for around 1 hour until firm.
- Melt your choice of allergy-friendly chocolate for dipping, either in a small glass bowl over a saucepan of simmering water or in the microwave on low heat. stirring regularly. Allow to cool.
- Dip the chilled truffle balls into the melted chocolate and place back onto the lined tray.
- Decorate your truffles with contrasting chocolate, red and green sprinkles or crushed candy canes.
- Return the tray of dipped truffles to the fridge until the chocolate is set. Keep chilled until serving.