AuthorJuanitaCategoryDifficultyBeginner

These little Oreo Pudding truffles are absolutely adorable, so easy peasy to make, a great idea for a festive homemade gift.

Yields12 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients

 1 Packet of Oreo biscuits (200g)
 ½ cup Dates (soaked in boiling water for 20 mins and drained)
 ½ cup ground almonds
 ¼ cup cup almond butter
 100 g 80% Dark chocolate

Directions

1

Using a food processor or blender add the Oreo biscuits and blitz until they form a fine bread crumb consistency. Remove from the food processor and set aside.

2

Next add the soaked and drained dates to the food processor and blitz until smooth and creamy like caramel.

3

Add the remaining ingredients to the food processor including the Oreo crumbs and blitz until the mixture forms a ball of dough. Or alternatively add all ingredients to a large bowl and combine with a wooden spoon.

4

Now it’s time to start rolling, to make uniformed truffles use a teaspoon to ensure they are all the same size. Roll into tight little balls of yumminess. Then set aside in the fridge for 10 mins.

5

Melt the dark chocolate (I use the microwave but a bowl over a pot of boiling water works just as well) Remove the truffles from the fridge and drizzle with the melted chocolate and decorate with anything you wish. Here I have made holly berries and leaves using coloured fondant.

6

Keep in an airtight container for up to a week, that’s if they last that long.

Ingredients

 1 Packet of Oreo biscuits (200g)
 ½ cup Dates (soaked in boiling water for 20 mins and drained)
 ½ cup ground almonds
 ¼ cup cup almond butter
 100 g 80% Dark chocolate

Directions

1

Using a food processor or blender add the Oreo biscuits and blitz until they form a fine bread crumb consistency. Remove from the food processor and set aside.

2

Next add the soaked and drained dates to the food processor and blitz until smooth and creamy like caramel.

3

Add the remaining ingredients to the food processor including the Oreo crumbs and blitz until the mixture forms a ball of dough. Or alternatively add all ingredients to a large bowl and combine with a wooden spoon.

4

Now it’s time to start rolling, to make uniformed truffles use a teaspoon to ensure they are all the same size. Roll into tight little balls of yumminess. Then set aside in the fridge for 10 mins.

5

Melt the dark chocolate (I use the microwave but a bowl over a pot of boiling water works just as well) Remove the truffles from the fridge and drizzle with the melted chocolate and decorate with anything you wish. Here I have made holly berries and leaves using coloured fondant.

6

Keep in an airtight container for up to a week, that’s if they last that long.

Oreo Truffles Christmas Pudding Style