These brownie truffles are the perfect healthy but yummy treat to meal prep and snack on throughout the week- whether you need a few of them for a quick breakfast, or an after dinner dessert. They are vegan gluten free, and don't require baking.
What you will need
- 1 cup peanut butter: (use the runny kind that is made from only peanuts & salt).
- 2 tablespoon cacao powder: cacao powder nutritious and is high in iron, magnesium, and potassium. This is why I prefer baking with cacao powder, but you can definitely substitute the cacao for cocoa if you don't have any on hand. Here is a brand of cacao that I like to use, but there are many others.
- 3.5 tablespoon coconut flour
- 3.5 tablespoon almond flour: you can find coconut and almond flour at almost any grocery store. If you only have one on hand, you can use that for the whole recipe (for example, if you only have almond flour, you can use 7 tablespoon almond flour and no coconut flour). You can also sub for oat flour in this recipe. I have not tried this recipe with any other types of flour.
- ½ cup maple syrup: another liquid sweetener like agave or honey would also work.
- ½ teaspoon vanilla
- dash of salt
- 3 tablespoon mini chocolate chips: I recommend using mini chocolate chips for this recipe, because if the chips are too big, the truffles won't stick together as easily. The brand ESC has great dairy free mini chocolate chips.
- ½ cup melted chocolate chips to coat the truffles
How to make the brownie truffles
In a large bowl, combine the pb, cacao, coconut & almond flour, maple, vanilla, and salt. Mix them well until you get a thick dough. Then fold in the chocolate chips.
Roll the dough into balls, about 1 inch in diameter. I made about 14 with this recipe.
Melt some dark chocolate in the microwave. (Microwave for 30 seconds, take it out, stir the chocolate with a fork, and repeat until all the chocolate has melted).
Dip each truffle in the melted chocolate, then remove it and place the truffles on a baking tray. I recommend lining the tray with parchment paper, so it is easier to clean up after.
When all of the truffles are covered in chocolate, refrigerate them until the chocolate hardens. I then topped mine with a bit of extra cacao powder, but that part is only for decoration and optional.
Your brownie truffles are ready to enjoy! Store them in the refrigerator for up to a week.
If you liked this recipe, you might also like these other no-bake truffle recipes:
chocolate chip cookie dough truffles
peanut butter chocolate truffles
3 ingredient chocolate truffles
Brownie Truffles (Vegan, GF)
Ingredients
- 1 cup peanut butter
- 2 tablespoon cacao powder
- 3.5 tablespoon coconut flour
- 3.5 tablespoon almond flour
- ½ cup maple syrup
- ½ teaspoon vanilla
- dash of salt
- 3 tablespoon mini chocolate chips
- ½ cup melted chocolate to coat the truffles
Instructions
- In a large bowl, combine the pb, cacao, coconut & almond flour, maple, vanilla, and salt. Mix them well until you get a thick dough. Then fold in the chocolate chips.
- *I recommend using mini chocolate chips because the truffles might fall apart if the chips are too big.
- Roll the dough into balls, about 1 inch in diameter. I made about 14 with this recipe.
- Melt some dark chocolate in the microwave. (Microwave for 30 seconds, take it out, stir the chocolate with a fork, and repeat until all the chocolate has melted).
- Dip each truffle in the melted chocolate, then remove it and place the truffles on a baking tray. I recommend lining the tray with parchment paper, so it is easier to clean up after.
- When all of the truffles are covered in chocolate, refrigerate them until the chocolate hardens. I then topped mine with a bit of extra cacao powder, but that part is only for decoration and optional.
- Your brownie truffles are ready to enjoy! Store them in the refrigerator for up to a week.
Video
Nutrition
How do I store the truffles?
Store these brownie truffles in an airtight container in the fridge. They will actually be just fine left in a closed container at room temperature as well, but I have not left them out for more than a day, so I am not sure how long they last that way. They last in the fridge for up to a week.
Can I substitute for a different flour?
You can either use all almond flour, or all coconut flour for this recipe, if you don't have one or the other. You can also replace the almond/coconut flours with oat flour. I have not tested this recipe with any other flours, so I cannot say if they would work.
Sam
Me and my husband loved this recipe! We’ve been making it every week for a month now
We have some concerns about the calories though, is it 173 calories per truffle?
Keep up the good work!
Gaby Dimova
Hi there! Thank you so much for sharing this- makes my day to hear that you like them!! 🙂 And yes the calories are for one truffle, but I made mine quite large so yours might not be if you make them smaller!
Deb Barl
Im making these for Thanksgiving. Can I use all natural peanut butter? The kind you have to stir first and then it gets harder in the refrigerator. If so, should it be cold from the refrigerator or let go to room temperature?
Gaby Dimova
So sorry that I missed this and didn't get to it before Thanksgiving! Yes I actually used natural peanut butter, I always do for all of my recipes so that kind works great 🙂