I have never tried to make vegan truffles before. For some reason I thought it would be too difficult a feat. Boy was a wrong, and I have been missing out!!! I have two to share in recipes today- peanut butter pretzel and oreo.
- 3 bags vegan semi sweet chocolate chips
- 1 container oreos
- 2 containers vegan cream cheese
- 1 cup peanut butter
- 1/2 cup icing sugar
- 1/2 cup crushed pretzels
- 2 TBsp margarine
Let’s start with the oreo ones: pulverize about 3/4 of the box of oreos in a food processor. Then stir them in to the two containers of softened vegan cream cheese. Set aside in a bowl.
For the peanut butter pretzel ones: use a handheld mixer to combine the peanut butter, margarine, icing sugar, and crushed pretzels.
Now for the first step: take a 1 Tbsp scoop/melon baller and make as many scoops of each of the above on wax paper. Set in the fridge for at least an hour.
Once these have cooled take a larger, regular ice cream scoop and have it ready. Melt your chocolate chips (I put mine in the microwave with a Tbsp of Crisco per bag and nuke for 1 minute at a time, stirring in between until melted).
Using the larger scoop, drop each individual truffle innard in the chocolate and then scoop out using the ice cream scoop, and set on a new wax paper piece. Refrigerate another hour or so before serving. This recipe made at least 3 dozen oreo and 1.5 dozen peanut butter truffles. Great for gifts and snacks!