Happy Wednesday, friends & foodies.
How’s your week going so far? I’m doing pretty great, actually. Productive and sleeping well so I have no complaints…for one.
We got a little bit of snow but it didn’t last long. Is there any of the white stuff where you are?
Today’s vegan dessert recipe is really easy and kind of…a lie. It’s not actually a truffle in the sense that it’s not made from chocolate ganache but it does have a ganache coating if that makes you feel better.
I came across this vegan recipe in late 2025 and sent it to my Hubs who was immediately in the make it now camp, so I made it for New Year’s Eve and it was a big hit.
The recipe comes from veganezer on Instagram and I love this vegan creator because he always comes up with really interesting and delicious vegan recipes. This one, though? Amazing, delicious, addictive and super easy to make.
Kitchen Tools:
*Food processor
*Rubber spatula
*Parchment paper
*Kitchen scale
Ingredients:
*Oreos (I used generic Neo’s from Lidl)
*Vegan cream cheese
*Baking chocolate (melted)
*Chopped walnuts (optional)
*Flavor drops
Instructions:
*Pulse chocolate cookies in a food processor until you get a nice little crumb.
*Add vegan cream cheese and pulse until you get a kind of ball. Remove the blade and work straight from the bowl of the processor or move it to a mixing bowl.
*Scoop out the mixture and roll into even(ish) balls, placing each one on parchment paper and pop into the freezer for 10 to 15 minutes while you work on the chocolate.
*Melt chocolate. The original recipe says do it with a bit of coconut oil but I used a splash of unsweetened almond milk and a few flavor drops (nougat) until smooth.
*Roll each ball through the chocolate until coated and put in the fridge to set.
*I sprinkled a few with chopped walnuts because I forgot to set aside some of the cookie crumbs as the recipe instructed. Oops. Still they were delicious and creamy and very difficult to eat just one.
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The Spicy Spatula 
Whatcha think?