Happy harvest, everyone! These White Chocolate Oreo Truffles made their appearance at our family pumpkin carving get-together last night. Description? Creamy white chocolate (yes, you can make sugar-free white chocolate!) covering no-bake Oreo cookie balls.
I’m particularly excited to share this recipe for two reasons.
Number one: They are the perfect treat for family gatherings: Tasty and decadent. It’s a great showstopper for events which, now that the holidays are upon us, could be quite numerous!
Number two: This recipe contains white chocolate; one of my favorite sweets. Usually white chocolate is loaded with sugar, however these White Chocolate Oreo Truffles are low carb and sugar free thanks to some cream cheese, cocoa butter, and stevia. I’ll make sure to give detailed instructions about how to make the white chocolate since it’s not a popular concept. Just think about all the new recipes a healthy white chocolate recipe opens up the door to! Peppermint bark, painted Christmas candies, white chocolate covered pretzels, to name a few.
Now that Christmas is upon us -giddy smile and heavy breathing- these would go well with some xylitol sweetened peppermint candies crushed on top or perhaps a few drops of peppermint flavoring mixed into the Oreo dough.
Don’t forget to check out the notes in the recipe particularly about how to make the white chocolate successfully! It’s not rocket science, don’t worry. Also, if you need to order some cocoa butter, you can do so HERE or by clicking the link in the affiliates area after the recipe. It’s definitely a more pricey ingredient, but nice to have around the holidays for extra special treats. Also, cocoa butter is known to raise your serotonin levels, making you feel extra happy!
Enjoy using Pinterest? PIN this recipe for later:
- ⅓ cup almond flour
- ¼ cup cocoa powder
- 1 ½ tablespoons super sweet
- 1 tablespoon oat fiber
- 1 tablespoon coconut flour
- 3-5 dashes of salt
- 2 tablespoons soft butter
- 1 tablespoon soft coconut oil
- ¼ cup water
- 3 ounces cream cheese
- Heaped ⅓ cup Cocoa Butter*
- ¾ tablespoon super sweet stevia blend
- Mix all oreo ingredients except butter, coconut oil, and water
- Cut in the coconut oil and butter until mixture is crumbly, similar to pie crust.
- Add water and stir until the mixture resembles a very thick cake batter. Allow it to sit for 5 minutes and it will get a bit thicker.
- Using a small cookie scoop, scoop the cookie dough into balls and freeze for about 30 minutes or until cool to the touch.
- Meanwhile, melt cocoa butter and cream cheese in a saucepan until soft. Add Super Sweet. The cream cheese may appear stringy, which is normal.
- Transfer the sauce to a small blender or a ceramic mug and use an immersion blender to emulsify the cocoa butter and cream cheese. This only takes a few seconds once the blade catches the mixture and starts to combine it at high speed. The reason I transferred my mixture to a mug before using the immersion blender was because the mug allowed enough depth for the blender to create the necessary suction action. If the chocolate begins to separate, simply blend again.
- Once the cookie dough balls are cool, drop a generous amount of the white chocolate onto the top of each and spread with a knife to cover the sides.
- Chill until completely set in either the fridge or freezer.
- Store in the fridge or freezer.
SHOP THIS RECIPE:
—> Cocoa Butter
—> Almond Flour
— > Cocoa Powder
—> Super Sweet
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An'e
Hello Phoebe,
Greetings from a fellow (former) home schooler, or I was anyway, over 20 years ago.
Thanks for sharing the white chocolate recipe, the visual mass as the measurement was very helpful.
I actually have a big chunk of cocoa butter sitting in a cabinet, since most of the recipes I found required too many ingredients that I don’t have. This one looks great and I love the idea of mingling some mint with the oreo-type truffle!
I thought I would also comment about the pumpkin bam cake. I recently attempted to swap out banana for a fruit here in Peru that is actually coming into season, lucuma. It is considered a superfood, and is THM approved in an e-setting, so where better to try it out than BAM? It was amazing! I used 100% pulp with the visual measurement of slightly less mass than a small banana replacing one of the bananas in the recipe and keeping the other banana. It was so good! The lucuma is this deep gold/mellow orange color and the fruit has a slightly caramel, slightly pumpkin flavor. So, if you can find 100% lucuma pulp (likely in flozen foods at a latin-foods market) I encourage you to pick some up and try it!
All the best in your educational adventures!
An’e
Hello An’e!
Thank you so much for your lovely comment and reaching out to me.
I’m so happy to hear you have been enjoying the recipes and really enjoyed reading about how you made the BAM cake with lucuma pulp! What a creative idea! I will definitely have to keep my eyes peeled for that in our grocery, though I haven’t seen it here in the states that I can remember. Anything that tastes like caramel and pumpkin sounds amazing.
Thank you for your encouragement. 🙂
Have a nice day,
~Phoebe@UnconformedKitchen