These super easy gluten free Oreo balls are the absolute best thing to serve a crowd! They're dairy free and can be decorated for whatever occasion fits. Just a quick sprinkle of candies and this impressive dessert is ready for your guests!
Prepare a 9" x 13" baking dish by placing a sheet of parchment paper on the bottom. Set aside.
In the bowl of a large food processor, add the 32 cookies.
Pulse for 5-7 seconds, until they turn to crumbs.
Cut the cream cheese into 4 pieces and add to the food processor. Pulse for 10 seconds, until mixture comes together.
Scoop 1 ½ Tablespoons of mixture and roll it into a ball. Place it on the parchment in the baking dish.
Repeat with remaining Oreo mixture.
Cover the baking dish and refrigerate overnight.
In a medium bowl, add the chocolate chips and vegetable oil. Melt in the microwave in 30 second increments. Stirring after each 30 seconds. Total will vary but around 2 minutes.
Place a piece of wax paper on the counter. Place a wire rack on top the paper. Space each Oreo ball on the wire rack.
Use a spoon and cover each ball with a spoonful of melted chocolate.
Sprinkle with decorations immediately after coating each ball as the chocolate starts to set quickly.
Place completed Oreo balls back on the baking dish parchment, cover and refrigerate until serving.
Notes
Use regular, gluten free Oreos. Not double stuffed.
Violife dairy free cream cheese is recommended for the recipe.
The Enjoy Life brand of semi-sweet chips was used for this recipe.
Use about 1 ½ Tablespoons for each ball. The recipe makes about 22 balls.
A baking dish with a plastic cover is recommended.
Refrigerate the Oreo balls overnight for best results.
Use a small spoon to coat each ball with chocolate.
Make sure to work quickly as the chocolate may set up, preventing any decorations from sticking.
A wire rack placed on a piece of wax paper works best for coating and decorating. Leave enough space in between each to decorate.
Refrigerate the balls until serving. They are best served cold.
They store very well, covered, in the refrigerator for up to 5 days. Freezing is not recommended.