I was so excited when I saw Mandee tweet about gluten free and vegan version of oreos at the gluten free expo in Sydney, sadly they didn't have them at the Melbourne show, but I finally got my hands on some last week at the gluten free store in Keilor.
These come in handy this weekend when I woke up at 10am and remembered Emily's farewell picnic which was due to start at 12. I need to make something quic.
Remember the oreo truffle rage a few years ago? I made a few different varieties including white chocolate and peanut butter at one of my first potlucks. Anyway, here is the gluten free version, I think it could be tweaked further by adding more gluten free oreos or less tofutti cream cheese, so feel free to play around with it.
Gluten Free Oreo Truffles
makes approximately 20 truffles
1 packet of gluten free oreo type biscuits
half a pack of tofutti cream cheese
100 grams of chocolate chips
Crush biscuits in food processor. Add cream cheese, mix until well combined. Put mixture in freezer for 15 minutes (I skipped this step), then roll into balls. Melt dark chocolate in double boiler, dip balls in chocolate and place on lined tray. Put in fridge for 30 minutes.
I think the gluten free oreos have a slight after taste but when combined with cream cheese and chocolate you can't tell. I enjoyed these but unfortunately they melted quick quickly at the picnic and become gooey messy balls.