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oreo truffle ghosts

Vegan Oreo Ghost Truffles

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Description

how to make fun and easy no-bake vegan friendly oreo truffles shaped as ghosts for spooky season! 

Ingredients

Scale

Ingredients

  • 150g of oreo cookies 
  • 60g of dairy-free / vegan cream cheese
  • 200g of dairy-free white chocolate
  • Ready roll fondant (see method)
  • Black icing (or dairy-free dark chocolate +| black food gel)

Instructions

  1. Line a baking tray with greaseproof paper. Set aside.
  2. Place the oreo cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
  3. Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese. Mix together until fully incorporated. The mixture should be sticky and hold it’s shape when squeezed into balls.
  4. With clean hands, weigh out 40g of the truffle mixture then roll into a ball, then shape into a more oval shape (refer to video for example). Once shaped, place on the lined tray.
  5. Pop the tray into the freezer and allow to set for around 20 minutes, or until firm to the touch.
  6. About 5 minutes before the truffles are ready to come out of the freezer, pop the white chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.  You can also melt the white chocolate in the microwave. 
  7. Remove the truffles out of the freezer & dunk them in the white chocolate! You can either insert a tooth pick to the bottom of the truffle and dunk in the chocolate, allowing excess to drip off or balance the truffle on a fork, using a spoon to drizzle over the melted chocolate to coat.  Allow any excess chocolate to drip back into the bowl. You may wish to repeat this step a few times to get a thick coating of white chocolate. It doesn’t matter if you can still see some dark through the chocolate as they will have the fondant over the top to cover. 
  8. Place the truffles back onto the lined tray and place them into the freezer to set. As the truffles are very cold, the chocolate will set almost immediately so they’ll only need to be in the freezer for around 5-10 minutes.
  9. When the truffles have set, prepare the decorations. 
  10. Roll out some of the ready to roll fondant, using icing sugar to prevent any sticking to your work top and rolling pin. Use a circle cookie cutter to chomp out circles (large enough that it’ll cover the truffle). You want to make the fondant very thin so it’s not too sweet. 
  11. Once ready, place over the top of the truffle allowing some ruffles, which will add to the ghost shape / appearance. 
  12. Using some ready made black icing, or simply melt dairy-free dark chocolate with a drop of black food gel, transfer into a piping bag and snip off the tip. Pipe a mouth and two dot eyes for the ghosts face.
  13. Place back into the freezer for 5 minutes to set the decorations, then serve.
  14. Tuck in and enjoy! 

Notes

To store: Store the truffles in an airtight / sealed container in the fridge, and allow to come to room temperature before enjoying.

As they contain cream cheese, make sure they are kept chilled.

What cream cheese do you use? I use the brand Violife, Original. 

Best eaten within 4 days of making.

  • Prep Time: 5 minutes
  • Category: truffles
  • Method: No-Bake
  • Cuisine: American

Find it online: https://www.thelittleblogofvegan.com/2025/10/vegan-oreo-ghost-truffles.html