Oreo & Dark Chocolate Truffles

Method

1. 1
   Line a large baking sheet with parchment paper.
2. 2
   Add the Oreo cookies and plant-based cream cheese to a food processor. Blend until fully combined and smooth, scraping down the sides as needed.
3. 3
   Scoop out level tablespoons of the mixture and roll into balls. Place each ball on the lined baking sheet. Freeze for 1 hour to firm up.
4. 4
   Melt the dark chocolate using a microwave or double boiler. Working one at a time, dip each chilled truffle into the melted chocolate, allowing excess to drip off. Place back on the tray and immediately sprinkle with a pinch of sea salt flakes (optional) before the chocolate sets.
5. 5
   Refrigerate the coated truffles for 30 minutes, or until the chocolate has fully set.
6. 6
   Keep truffles in an airtight container in the fridge for up to 1 week.