In a food processor, pulse oreos until they resemble a fine powder. Add in cream cheese and salt and pulse until mixture is homogenous.
Scoop rounded tablespoons of truffle into your hand and roll into a ball. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
In a microwave-save bowl, melt chocolate chips and coconut oil in the microwave in 20 second increments until melted.
Use a large fork like a spatula to scoop each truffle and dip into the melted chocolate. Tap the fork gently against the side of the bowl so that any extra chocolate drips back into the bowl. Place each truffle back on the parchment-lined baking sheet.
Sprinkle with dried rose hips and more oreo crumbles. Place back in fridge until fully hardened, about 30 minutes.