Line a baking sheet with wax paper or parchment paper and set aside.

Using a food processor or a mortar and pestle, crush the Oreos into small crumbs. Transfer the crumbs to a large bowl.

Add the cream cheese and mix until fully combined. You can use a spoon or spatula to start, but using your hands often makes it easier to bring the mixture together into a smooth, uniform dough.

Scoop about 1½ to 2 tablespoons of the Oreo mixture and shape it into a ball. Then gently taper one end to create an egg shape. Place the shaped truffle onto the prepared baking sheet. Repeat with the remaining mixture.

Transfer the baking sheet to the refrigerator and chill for at least 20 minutes, or until the truffles are firm.

While the truffles are chilling, roll out your fondant. Using the opposite end of a piping tip, cut out approximately 45–50 small fondant circles. Set aside.

Using either a double boiler or microwave, melt your candy melts with coconut oil. If using the double boiler method, place a heatproof bowl over a pot of simmering (not boiling) water, making sure the bottom of the bowl doesn’t touch the water. Add the candy melts and coconut oil, stirring occasionally until smooth and fully melted. This gentle heat helps prevent burning and gives you better control over the texture.

If using the microwave, place the candy melts and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each interval. Even if the candy doesn’t look fully melted at first, continue stirring, as the residual heat will help melt everything smoothly without overheating.

Working one truffle at a time, dip an Oreo egg into the melted candy, coating it completely. Lift it out using a fork or dipping tool, allowing any excess coating to drip off before placing it back onto the lined baking sheet. Immediately add 3–4 green fondant circles on top. Repeat with the remaining truffles.

Allow the coating to set completely, about 20 minutes. Serve and enjoy.