1-Line a baking sheet with parchment paper: Line a baking sheet with parchment paper. In a large food processor, process the Oreos until they are a sand-like consistency. Add in cream cheese and vanilla extract and pulse until all ingredients are combined. Alternatively, if you don’t have a food processor you could crush the cookies into crumbs and mix everything in a large bowl with a wooden spoon OR you could also use an electric hand mixer.
2-Once the mixture has formed into a: Once the mixture has formed into a cookie dough consistency use a small cookie scoop and form the truffle mixture into small balls. Place on the baking sheet and freeze for 20 minutes or until the balls are firm and chilled.
3-Once the truffles are chilled, in a: Once the truffles are chilled, in a microwavable safe mixing bowl, mix the coconut oil with white chocolate chips and heat in 30 second intervals, stirring in between until chocolate is melted.
4-Dip the truffles in the melted chocolate: Dip the truffles in the melted chocolate and place back on the cookie sheet. Decorate with sprinkles immediately. Once all of the truffles are done, place them back in the freezer to harden for 10 more minutes.