Add the Oreos to a food processor and pulse to fine crumbs, stopping before the mixture turns into a paste. If you don't have a processor, seal the cookies in a bag and crush them with a rolling pin.

Tip the crumbs into a bowl with the softened vegan cream cheese and the salt, then mix until it forms a firm dough that holds together when you squeeze a spoonful.

Check the texture before you roll. If the mixture feels sticky and loose, pulse in two or three more cookies, or cover the bowl and chill it for 20 minutes. A center that's too soft is the main reason truffles slump after dipping.

Roll the mixture into balls about one inch across and set them on a parchment-lined tray. Freeze for 30 minutes, until they're firm enough to hold a small dent when you press one.

Melt the vegan chocolate and coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each one, until smooth. Let it cool for 2 to 3 minutes so it doesn't soften the chilled centers.

Drop one ball at a time into the chocolate, roll it with a fork to coat, lift it out, and tap the fork against the bowl to shake off the excess. Return each one to the tray.

For the Halloween finish, dip the chilled balls in melted vegan white chocolate instead, let them set for 10 minutes, then press a mini vegan chocolate chip into the center of each one as a pupil.

Refrigerate for 20 minutes to set the coating, then store the truffles in an airtight container in the fridge.