Patriotic Oreo Truffles

Patriotic Oreo Truffles

Yield: 10 truffles
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 35 minutes
  • Total Time: 1 hour


 For the Oreo Filling:

  • ½ cup almond flour
  • 2 tablespoons cocoa powder
  • 3 tablespoons Swerve
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons water
  • 2 teaspoons coconut oil
  • ¼ teaspoon vanilla
  • 1 ounce cream cheese, softened

For the Patriotic Coating:


  1. Preheat the oven to 325°F.
  2. In a medium bowl, stir together all of the ingredients for the Oreo filling, except the cream cheese, until well mixed.
  3. Roll the cookie mixture between 2 pieces of parchment paper until about ⅛-inch thick.
  4. Remove 1 layer of the parchment paper, leaving the bottom layer under the cookie dough.
  5. Transfer the cookie dough to a cookie sheet.
  6. Bake the cookie dough until fragrant, about 5 minutes.
  7. Set the cookie aside to cool until firm, about 20 minutes.
  8. Crumble the cookie into a medium bowl.
  9. Add the cream cheese to the cookie crumbs and stir in until you can no longer see any cream cheese.
  10. Divide the filling into 10 equal portions.
  11. Place the balls on a parchment-lined cookie sheet and chill in the refrigerator for about 15 minutes.
  12. Meanwhile, place the melting wafers in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  13. Transfer about 2 tablespoons of melted wafers into 2 small bowls (using ¼ cup in total) and color one with red food coloring and the other with blue. Set aside.
  14. Dip the chilled balls into the remaining uncolored melting wafers with a fork.
  15. Tap to remove the excess and place on the lined cookie sheet.
  16. Chill in the refrigerator for 5 minutes or until hardened.
  17. Reheat the colored melting wafers, if needed, so that they are melted.
  18. Transfer each to a small zip-top bag or piping bag.
  19. Drizzle on the colored melting wafers.
  20. Return the truffles to the refrigerator to chill for 10 minutes more or until hardened.
  21. Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week.