Line baking sheet with wax paper and set aside.

Put Oreo cookies in the food processor and crumble it.

In a medium sized dish mix cream cheese, powdered sugar and raspberry syrup, using spatula. Add crumbled Oreo cookies and melted coconut oil and keep stirring until well combined. Leave in the fridge for an hour.

Take the mixture out of the fridge and roll mixture into 1 inch balls, with your hands. Place them in an already prepared baking sheet. Leave them in freezer for about 15-30 min until they are firm.

Melt white chocolate, ⅛ teaspoon vegetable oil and stir well. Chocolate should be in a smaller, deeper dish. Take the balls out of the freezer.

Put one ball in a dish with melted chocolate. Turn it around with a fork until it is all coated in chocolate. Try to be quick, so that the balls don‘t lose their shape.

Take the ball out and wait for a few seconds until the chocolate stops dripping. Put it on the wax paper using toothpick. Do the same with the rest of the balls.

Drizzle with melted chocolate and sprinkles.

Repeat the procedure with the dark chocolate and the rest of the balls.