Matcha Oreo Truffles
Oreo cream cheese balls dipped in a matcha white chocolate coating. It's the perfect "not to sweet" bite to eat!
Servings 18 servings
Ingredients
- 36 Oreo Cookies
- 8 oz. Cream Cheese (at room temperature)
- 1 3/4 cups White Chocolate
- 2 1/2 tsp. Matcha Powder (sifted)
- 4 tsp. Coconut Oil or Ghee (melted)
- Sprinkles or Toppings
Instructions
- Add the Oreos to a food processor and pulse until the cookies are finely ground. Pour the Oreo crumbs into a large bowl. Add in the cream cheese and mix until the ingredients are well combined.
- Roll the mixture into 1 tablespoon sized balls. Place them onto a baking sheet lined with parchment paper and into the fridge for at least 30 minutes.
- Add 1 1/4 cups of the white chocolate to a microwave safe bowl. Microwave the chocolate in 15 second sessions, mixing after each microwave, until the white chocolate is completely melted.
- Spoon a 1/2 cup of the melted white chocolate into a separate bowl and add in the sifted matcha powder. Mix until combined and smooth. Add the matcha white chocolate and melted coconut oil to the remaining melted white chocolate and mix until combined.
- Using a fork, dip the Oreo truffles into the matcha white chocolate and gently turn so that the entire truffle is coated. Lift the truffle out of the chocolate and allow the excess to drip off. Place the truffle back onto the parchment lined baking sheet and allow the chocolate to set. Repeat this process to coat the remaining truffles.
- In a separate bowl, melt the remaining 1/2 cup of white chocolate the same way you melted it in step 3. Transfer the melted white chocolate to a piping bag. Cut off a small end of the tip and drizzle stripes across the tops of the truffles. Add on any desired toppings or sprinkles immediately after before the chocolate sets. Allow the chocolate to fully set then enjoy!