For the Truffles:

1. Place the Oreos in the bowl of a food processor. Pulse until the cookies are finely crushed.
2. Scoop out roughly 3 tablespoons of the crushed Oreos and set aside in a bowl (we’ll use these as decoration later).
3. Add in the cream cheese, espresso, vanilla, and a small pinch of salt.
4. Pulse the machine to incorporate the ingredients. Continue until the mixture is crumbly and everything is completely combined.
5. Using a 1-tablespoon scoop, scoop out the truffle filling and roll into a smooth ball with your hands.
6. Place the formed truffles on a parchment-lined baking sheet.
7. Once all the truffles are formed, transfer the tray into the fridge for at least 1 hour (or the freezer for at least 20 minutes).

For Coating:

1. While the truffles are chilling, make the coating by melting the chocolate, espresso powder, and coconut oil together in a double boiler.
2. Once the chocolate is smooth and glossy, it is ready to use. Keep the chocolate warm over the double boiler.
3. Using a fork, gently add the truffles, one at a time, to the melted chocolate. Turn to coat and then let the excess drip off.
4. Return them to the parchment-lined baking sheet.
5. Once all the truffles are dipped, drizzle them with the remaining chocolate to create a decorative design on top and then sprinkle with the reserved crushed Oreos.
6. Once they are completely set, transfer the truffles to an airtight container and keep them in the fridge.
7. Serve the truffles straight from the fridge. They will keep in the fridge for several days.