Oreo Chocolate Truffles in 3 Ingredients

Vegan Oreo Chocolate Truffles
Vegan Oreo Chocolate Truffles
Two and a half months.

Where has the time gone?? It’s been two and a half months since I started my new job. I feel like I’ve learned a lot in that time — about my work itself, of course, but also about my workplace and my colleagues. Like for example everyone’s tea drinking habits. And how we’re a ‘biscuit’ office — we’re crazy for our biscuits, and we start getting jittery when the biscuit tin starts looking empty. We’re also a boozy office, but that’s a story for another time…

One of the partners in my office told us about the chocolate truffles his fiancée makes — Oreo chocolate truffles. Why I never thought of trying that recipe myself, I don’t know. Who loves chocolate + Oreos more than me? So I set to work and created a super easy vegan version.

3 ingredients, 20 minutes hands on time, and voilà: creamy, irresistible Oreo chocolate truffles!
Vegan Oreo Chocolate Truffles
If you do try this recipe, tag me @thevegancookiefairy on instagram or @clemcookiefairy on Twitter, and use the hashtag #thevegancookiefairy so I can see your vegan creations!

But I’ve got more good stuff to share with you today — Just V Show are kindly offering free tickets to all my lovely readers for next weekend’s veggie-friendly show in London. Just visit this link to download as many free tickets (worth £10 each) as you like (!!!). I can’t attend this year as I’m busy in Edinburgh, but I want you all to enjoy the show if you’re in the city next weekend.

‘Nuff talk, more chocolate please.
Vegan Oreo Chocolate Truffles
Vegan Oreo Chocolate Truffles

Oreo Chocolate Truffles

  • Servings: makes 15 truffles
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Ingredients

  • 300g (10.5) oz dairy-free dark chocolate chips
  • 6 tbsp full-fat coconut milk OR coconut cream
  • 6 Oreos, crushed to fine powder/pieces

Instructions

  1. Smash the Oreos to pieces, either by hand or in a food processor. You want a coarse powder with larger pieces through it.
  2. Place a heat-proof bowl over a pan of simmering water. Add the chocolate chips and the coconut milk/cream to it and gently let them melt together, stirring occasionally with a wooden spoon. Fold in the Oreo powder, then set aside to cool before placing in the fridge for about an hour to set.
  3. When the chocolate has set, scoop up a teaspoonful and roll the chocolate into a small truffle size.You could make 15 medium-sized truffles, or 20 smaller ones.
  4. Store them in the fridge for up to a week – maybe more, but they’ve never lasted that long in my house!

I love making chocolate truffles, so leave me your suggestions in the comments for what kind of chocolate truffle I should make next!

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,

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Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan
Disclaimer: I absolutely, unequivocally adore all things pumpkin, so expect plenty more pumpkin recipes to appear between now and, oh I don’t know, spring time.

I knew when I made my Pumpkin Breakfast Loaf with Chocolate Glaze that the recipe could and should be customised to satisfy all my breakfast cake cravings. It’s so versatile and easy to make — definitely one of those recipes I can imagine passing down to my children someday. I’ve also had success freezing the loaf for later use, so this recipe is perfect if you want to save some for later or just have a loaf to pull out when you’re short on time but hungry for something homemade.
#vegan pumpkin and cranberry breakfast loaf
I find myself losing track of time, waiting for the weekend to come and then it goes by in a flash. Anybody else feel like this? I never used to buy this 9-to-5 ‘I don’t have time’ routine but now I totally understand it.  Some time ago I read this article about how our ‘lifestyles have already been designed for us’ by corporate companies; I’d like to hear your thoughts about this.

But I don’t want to complain — in fact I have some exciting things coming up in my personal life in the near future. I don’t want to ruin the surprise, all will be revealed in the New Year! It will potentially mean that I won’t have tons of time to blog, but I’ll see if I can keep up with one recipe per week. One bit of good news I can share, though, (and already have through Instagram) is that I am graduating (with first class honours!!!) in about two weeks. My dad is coming up from South Africa for it, and my mum from England, so it’s super special and I will be spending the whole weekend with them.
#vegan pumpkin and cranberry breakfast loaf
If you try this Cranberry & Pumpkin Breakfast Loaf, let me know! Share your photos on Twitter, Instagram or Facebook and tag me @clemcookiefairy, @thevegancookiefairy or @thecookiefairy respectively, using the hashtag #thevegancookiefairy. It makes my day to see your takes on my recipes 🙂

And as promised, more cat pictures! Mali does like the attention. I bought him a new cat scratching post with my first pay check (woohoo for money!), plus a little mouse toy. I’ve got his cat sitter sorted for Christmas too (thanks to my lovely friend and fellow cat lady, Vanessa). This is a photo from this past summer, on a day when the rain looked like falling glitter.
mali

Cranberry & Pumpkin Breakfast Loaf

  • Servings: makes one loaf, serves 10-12
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225g (1.5 cups) plain (wholemeal) flour
1 tsp baking powder
2 tsp pumpkin pie spice (The Kitchn has a good recipe for it)
125ml (1/2 cup) maple syrup
75ml (1/3 cup) coconut oil, melted
250ml (1 cup) pumpkin puree
1 tsp vanilla paste or extract
2 tbsp non-dairy milk of choice
50 (1.75 oz) cranberries

1. Pre-heat the oven to 180ºC (350ºF) and grease a loaf tin.

2. Sift the dry ingredients into a large mixing bowl. Make a well in the centre; place all the wet ingredients in the well, then fold them in. Lastly, fold in the cranberries.

3. Pour the batter into the loaf tin, smoothing out the top with a spatula. Bake for 45 minutes, then cool on a wire rack.

Serve with a drizzle of maple syrup or butter with nut/seed butter — it’s delicious!

Keep covered with a cloth or stored in the bread tin for up to 3 days. Can be frozen for up to a month.

I’d like to hear from you now. I plan on making some changes to thevegancookiefairy.com in the New Year and I’d like to know what YOU want to read here. More easy-to-freeze recipes? More cat pictures? More life updates from me? More raw recipes, or traditional desserts veganised? Leave a comment below letting me know what you want to see here!

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Love and cookies,
thevegancookiefairysignature-2