3 Recipes of Oreo Crusted Chocolate Bites for a Yoga Day Treat

Yoga Day doesn’t have to end with a green juice. Sometimes what you really want after a good stretch is something small, rich, and actually fun to eat. These Oreo Crusted Chocolate Bites hit that sweet spot, no baking, no pretension, just three easy recipes that let you enjoy a treat without overthinking it. Classic, vegan, or protein-packed, pick whichever version of the Oreo crusted chocolate bites you prefer and try it today!

1. Classic No-Bake Oreo Crusted Chocolate Bites

Yield: 12 mini bites

Ingredients

For the crust:

• 15 Oreo cookies
• 2 tbsp unsalted butter, melted

For the chocolate filling:

• 1/2 cup Cadbury Bournville dark chocolate, chopped
• 1/4 cup heavy cream

Instructions

1. Add the Oreo cookies into a blender and grind down to fine, sand-like crumbs. Pour in the melted butter and run it again until mixed well, with the consistency of wet sand.
2. Line a mini muffin tin with paper liners and scoop the Oreo crumbs into each cavity. Press it down firmly to form an even layer. You should get 12 crusts. Freeze for 10 minutes.
3. In a heatproof bowl, add the chopped dark chocolate. Then heat the cream in a saucepan until steaming. Pour this hot cream over the chocolate. Let it sit for 2-3 minutes undisturbed. Then stir to get a silky ganache.
4. Remove the muffin tin from the freezer, and spoon the ganache into each crust, filling each cavity to the top. Tap the pan on the counter to release any air bubbles and smooth the tops.
5. Chill for 1 hour, for them to set.
6. Before serving, you can sprinkle a pinch of flaky sea salt on each bite. Remove from molds and serve chilled or slightly softened.

2. Vegan and Gluten-Free Oreo Chocolate Bites

Yield: 10 bites

Ingredients

For the Crust:

• 10 gluten-free Oreo-style sandwich cookies
• 2 tbsp coconut oil, melted

For the Chocolate filling:

• 1/2 cup vegan dark chocolate chips (dairy-free)
• 1/4 cup full-fat canned coconut milk (shake before opening)

Optional toppings: Toasted coconut flakes, chopped almonds, chocolate chips

Instructions

1. Grind down the gluten-free cookies in a blender into fine crumbs. Then add the coconut oil and run again until evenly coated.
2. Line a silicone mini muffin mold or use paper-lined mini muffin tins.
3. Press down firmly approximately 1 tablespoon of the cookie mixture into the bottom of each cavity nicely. Freeze the tin for 15 minutes.
4. Add the vegan chocolate chips to a medium heatproof bowl and heat the coconut milk in a small saucepan over low heat until it just begins to steam. Do not let it boil.
5. Pour the warm coconut milk over the chocolate chips. Cover and let sit for 2-3 minutes to soften the chocolate. Stir until the chocolate is all smooth.
6. Remove the crusts from the freezer and carefully spoon or pour the chocolate ganache over each base, filling each to the top.
7. You can sprinkle a few flakes of toasted coconut or chopped almonds on top while the ganache is still soft.
8. Chill the tray again to set, for at least 1 hour.
9. Once firm, remove the bites from the molds. Store in an airtight container in the fridge for up to 5 days.

3. Protein-Packed Oreo Chocolate Bites with Strawberry

Yield: 10-12 bites

Ingredients

For the Crust:

• 12 Oreo cookies
• 1 tbsp peanut butter

For the Protein filling:

• 1/2 scoop chocolate protein powder
• 1/4 cup plain Greek yogurt
• 1 tbsp almond butter

For the Chocolate topping:

• 1/2 cup Cadbury Bournville dark chocolate, chopped
• 1 tsp coconut oil
• For the garnish: Crushed freeze-dried strawberries or fresh sliced strawberries

Instructions

1. Crush the Oreos in a blender into fine crumbs, then add 1 tablespoon of peanut butter and grind again until it has a sandy feel.
2. Spoon about 1 tablespoon of this mixture into each cavity of a lined mini muffin tin. Press down firmly and evenly to form a compact base. Freeze for 10-15 minutes to set.
3. In a small mixing bowl, combine the protein powder, yogurt, and remaining peanut butter. Whisk or stir until smooth to get a thick and spreadable filling.
4. Spoon 1-2 teaspoons of this filling onto each frozen crust and spread evenly to cover the base.
5. Melt the dark chocolate and coconut oil in a microwave-safe bowl. Once mixed and smooth, let it cool a little then pour a thin layer of melted chocolate in each cup.
6. Before the chocolate sets, sprinkle a few pieces of crushed freeze-dried strawberries or gently press a slice of fresh strawberry into the top.
7. Refrigerate the bites for at least 1 hour. Once firm, remove from molds and serve chilled.