Hello! It’s been a busy week over here in the mountains. Last weekend was the Freestyle International at Deer Valley and the U.S. Grand Prix at Park City Mountain. The major highlights were watching U.S. women’s snowboarder Chloe Kim snag a perfect 100 score from the judges after absolutely stomping the first ever back-to-back 1080’s by a women. She rocks!!!!!!! Check it out:
The U.S. women also ended up sweeping the podium, go U.S. chicks!! For men’s, U.S. Snowboarder Matt Ladley also snagged the gold! Check out his winning run here:
Anyways! Back to the real world, and Valentine’s Day is coming up this weekend! It’s on a Sunday, that means you have no excuse to NOT make these ridiculously easy and delicious oreo truffles for your Valentine!
You could buy the ingredients over the week, and then Saturday you can throw them together! Your Valentine will be impressed…. especially since they’re vegan too, woohoo!! Just a quick substitute of tofutti and non-dairy chocolate chips will do the trick. Oreos are actually vegan already (the cream is oil based not dairy based). I tested this recipe a couple weekends ago, and my Valentine approved. We kept them in the fridge, I think they taste better that way (they get a little too soft if you leave them out).
This recipe could not be easier. Just blend a package of oreos into crumbs, then mix in a package of vegan cream cheese (like Tofutti) until well combined. I ended up ditching the fork and mixed with my hands… Next roll into little truffle sized balls and set aside while you melt your vegan chocolate.
Once the vegan chocolate chips are melted (in the microwave or in a stove top double boiler) just dip the truffles into the chocolate, then keep in the fridge to set. So easy!