Instructions

1. 1

   Pulse golden Oreos in a food processor until they form fine, sand-like crumbs. Measure out 3 cups for the base and set aside an extra half cup of coarser crumbs for the topping.

2. 2

   Beat the softened cream cheese in a large bowl until smooth with no lumps. Add the cookie crumbs, crushed freeze-dried strawberry powder, strawberry jam, and vanilla. Stir until everything is evenly combined — the mixture should hold together when pressed between your fingers without crumbling apart.

3. 3

   Scoop about 1 tablespoon of mixture and roll it between your palms into a smooth ball. Place each ball on a parchment-lined baking sheet. You should get roughly 25–30 truffles. Freeze the tray for 15–20 minutes until the balls feel firm to the touch — this keeps them from falling apart during dipping.

4. 4

   Combine white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each one, until completely smooth and pourable. Avoid overheating — stop as soon as the last few chips melt into the mixture with stirring.

5. 5

   Using a fork, lower one chilled truffle into the melted white chocolate, roll to coat, then lift and tap the fork gently on the rim of the bowl to let excess drip off. Set it back on the parchment. While the coating is still wet, sprinkle the top with crushed Oreo crumbs and a pinch of crushed freeze-dried strawberry. Repeat with the remaining truffles.

6. 6

   Let the coated truffles sit at room temperature for 10–15 minutes until the white chocolate shell hardens completely, or speed things up with 5 minutes in the fridge. The shell should feel dry and firm when tapped.