Crush OREO cookies with a food processor or by using a plastic sealable bag and a rolling pin.
In a large bowl, mix cream cheese and OREO crumbles. Blend well.
Roll mixture into 1-inch balls.
Place in the refrigerator for 30 minutes.
Roll fondant and cut our heart shapes. Set aside.
Place candy melts and coconut oil in microwave-safe dish and heat on half power for 30-second intervals until smooth and creamy. Stir between each 30-second interval.
Coat each truffle with candy coating and place on a lined baking mat.
Add decorations and serve.
Notes
Store in an airtight container in the refrigerator for up to a month.
Store in an airtight container in the freezer for up to 4 months. Allow to thaw before consuming.
Add different decorations such as sprinkles or different candy or chocolate coatings.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.