Ingredients:

  • 15 Golden Oreo Cookies (approx. 170g)
  • 1 cup freeze dried strawberries (20g)
  • 2 tbsp unsalted butter, melted (28g)
  • 8 oz cream cheese, softened (225g)
  • ½ cup powdered sugar (60g)
  • 1 tsp vanilla extract (5ml)
  • ¼ cup fresh strawberries, finely diced (40g)
  • 1 ½ cups white chocolate chips (255g)
  • 1 tsp coconut oil (5g)

Instructions:

  1. Pulse the Golden Oreos in a food processor until they form coarse crumbs. Add the freeze-dried strawberries and pulse 3-4 more times until combined but still textured.
  2. Transfer the crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand. Spread on a small tray and set aside.
  3. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract using a hand mixer until velvety and smooth.
  4. Gently fold in the finely diced fresh strawberries into the cream cheese mixture.
  5. Chill the dough. Refrigerate the mixture for 30 minutes. This makes rolling much less messy.
  6. Form the spheres. Scoop 15g portions and roll into balls. Work quickly so the heat from your hands doesn't melt the fat.
  7. Flash freeze. Place the balls in the freezer for 20 minutes. They must be firm to withstand the warm chocolate dip.
  8. Melt white chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals until smooth.
  9. Dip and coat. Submerge each ball in chocolate, let the excess drip off, then immediately roll in the buttery crunch topping. Work one at a time before the chocolate sets.
  10. Place back on the parchment paper to set for 5-10 minutes before serving.