Brownie Batter Truffles (vegan & gluten free)
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These 7 ingredient Brownie Batter Truffles are no bake, vegan, gluten free, naturally sweetened & taste just like a brownie!
Brownies in truffle form? I’m sold! If you love brownies, you’re definitely going to love these brownie batter truffles. And the best part about these truffles is that you don’t even need to turn on the oven.
I love to serve these brownie batter truffles at gatherings, especially during the holidays. They are always a hit and the #1 request! It’s a bonus that they cater to various dietary preferences. Therefor, if you’re looking for a quick guilt-free indulgence that tastes just like a brownie, these truffles are the answer!
Ingredients to Make Brownie Batter Truffles
- Almond Flour
- Cocoa Powder – use your favorite cocoa powder to ensure the perfect chocolate flavor.
- Vegan Butter – a vegan butter spread or vegan butter sticks will both work.
- Maple Syrup – the all natural sweetener. Or, you can use agave.
- Vanilla Extract – to add some depth to the flavor.
- Sea Salt – to bring out all the flavors!
- Mini Vegan Chocolate Chips – I use the Enjoy Life mini chocolate chips, they are my favorite.
- Coconut Oil – make sure to use refined coconut oil as it’s neutral flavored and doesn’t taste like coconut.
- Vegan Chocolate Chips – I use Hu Kitchen Chocolate Chips – they’re vegan and refined sugar free. Use my discount code: BOOBOO to save money!
How To Make Brownie Batter Truffles
- Mix together all of the ingredients (except the chocolate chips). Next, fold in the mini chocolate chips.
- Roll into balls and place on a parchment lined tray. Place in the freezer for 30 minutes. They should be firm.
- Dip each truffle into the melted chocolate. Transfer to the fridge. Let the chocolate set. Dig in!
More Quick and Easy Desserts
All vegan, gluten free and refined sugar free.
Brownie Batter Truffles (vegan & gluten free)
Equipment
Ingredients
- 1 cup almond flour blanched
- 1/4 cup cocoa powder
- 3 tbsp vegan butter softened
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup vegan mini chocolate chips
- 1 cup vegan chocolate chips
- 1 tbsp coconut oil refined
Instructions
- In a medium sized bowl mix together the almond flour, cocoa powder, softened vegan butter, maple syrup, vanilla extract and salt until a cookie dough consistency forms. Then, fold in the mini chocolate chips.
- Scoop and roll into small balls (about 1-2 tbsp size). Place the balls onto a parchment lined baking sheet and freeze for at least 30 minutes or until firm.
- While the truffles are in the freezer, make the chocolate coating by adding the vegan chocolate chips and coconut oil to a microwave-safe bowl and place in the microwave for 30-second increments until the chocolate is completely melted.
- Dip each truffle into the chocolate, using a fork to turn and coat all sides. Scoop it out and place it back onto the parchment-lined tray.
- Let the truffles set (place them in the refrigerator to speed up the process) and enjoy!
Video
Notes
- I always use Hu Kitchen Chocolate Chips since they're vegan and refined sugar free. Use my discount code: BOOBOO to save money!
Nutrition information is automatically calculated, so it should only be used as an approximation.
