Add the Oreos to a food processor, and pulse until evenly crumbled.

Add the cream cheese and pulse until the mixture is smooth and well-blended, stopping to scrape down the sides of the food processor once or twice if needed.

(If you don't have a food processor, you can crush the Oreos in a large ziplock bag, and then stir/mix in the cream cheese by hand.)

Use a favorite scoop to portion the dough into balls. I like the small cookie scoop.Then roll by hand into round or oval shapes.

Place the balls on parchment-lined baking sheets, and chill in the freezer until hardened.

Once the truffles have chilled, carefully heat the chocolate with a spoonful of coconut oil in a microwave until melted and smooth.

Dip the truffle in the melted chocolate, and roll around until it is evenly coated.

Transfer the truffle to another parchment-lined baking sheet and let cool. if desired, top with a sprinkle of salt

Repeat with remaining truffles.

Then transfer to the freezer once more to cool until the chocolate has hardened.

Serve immediately or freeze in a sealed container. Allow to warm up a bit before eating, frozen they are hard.