Easy Vegan Oreo Balls
These easy vegan Oreo balls are sweet, creamy and great for any occasion. They have a soft Oreo and peanut butter filling and are coated in vegan chocolate and peanut butter drizzle.
Ingredients
Vegan Oreo Balls
- 25 Double Stuf Oreos
- 1/4 cup creamy peanut butter
- 1-2 cups vegan chocolate If using tablets, cut into smaller chunks
- 2-3 tsp coconut oil
Peanut Butter Drizzle
- 1/4 cup cream peanut butter
- 1/2 cup powdered sugar
- 1 tsp coconut oil optional, to make drizzle a little thinner
Instructions
Make Easy Vegan Oreo Balls
- Place Oreos and peanut butter in food processor. Pulse until they form a thick, moldable and smooth dough.
- Roll your dough into 1-inch balls and place on a cookie sheet lined with parchment paper.
- Chill your vegan Oreo balls in the freezer for about 30 minutes
Coat in Chocolate and Drizzle
- Put your vegan chocolate in a microwavable bowl and microwave for about 20-30 seconds. Add coconut oil to chocolate and stir.
- Microwave the chocolate and coconut oil for another 30 seconds and stir. Keep microwaving for 30 seconds at a time and stirring until the mixture is consistent and smooth.
- Carefully dip your chilled Oreo balls in the melted chocolate. Place coated Oreo balls back on a cookie sheet lined with parchment paper to set.
- To make peanut butter drizzle: Melt peanut butter in the microwave for about 20 seconds. Quickly whisk in powdered sugar. If the drizzle seems too thick to "drizzle," add about 1 teaspoon of coconut oil to thin it. Whisk everything until smooth and consistent.
- Drizzle peanut butter drizzle over your coated vegan Oreo balls. You can use a spoon, or put the drizzle in a plastic bag and cut off the corner to drizzle. Let the drizzle set.
- Store your vegan Oreo balls in an airtight container in the fridge or freezer. I prefer freezer, but then let them thaw a bit before serving.