Line a large baking sheet with parchment paper and set aside.

In a food processor, pulse the Red Velvet Oreos until they turn into fine crumbs.

Add the cream cheese to the Oreo crumbs and mix until the mixture forms a soft dough.

Using a 1 tablespoon measuring spoon, scoop out the dough, roll it into a ball and place it on the prepared baking sheet. Repeat until all truffle balls are made.

Place the baking sheet in the freezer and chill the balls for about 30 minutes.

In a microwave-safe bowl, melt the green candy melts in 30-second increments, stirring in between until smooth. If too thick, add ½ teaspoon of coconut oil to thin it out.

Using a chocolate dipping fork, dip each truffle ball into the melted candy melts, coating evenly and shaking off excess.

If you have leftover candy melts, drizzle over the top of each truffle and before it sets, place a red heart sprinkle on top.

Allow the truffles to set in the fridge for a few minutes until the coating hardens.