Chocolate Brownie Truffles (Dairy Free & Gluten Free)
Does anyone else have fond memories of licking the brownie batter spoon? Of course, things have changed in recent years and many of us “just don’t do that anymore”… when anyone is looking that is.
These chocolatey truffles bring all that flavor and nostalgia into a little bite, without the dairy or gluten. The rich and fudgy brownie batter center is wrapped in a shell of dark chocolate, and who doesn’t love double chocolate?
These are great for anyone with dietary restrictions because they’re free from soy, gluten, and dairy! The ingredients are wholesome and cleaner than anything you will buy packaged at the store. I love that they pack in a bit of extra protein and fiber but still feel like a decadent treat. The flavor is so so good.
The process for making these truffles is straightforward, and you don’t need any fancy equipment. An easy treat recipe that works as a homemade gift, a midnight snack, or an elegant dessert.
If you’re into those nostalgic recipes (like raw cookie dough), you’ll love this healthy edible chickpea cookie dough.
Why you’ll love this recipe
- Vegan, dairy free and gluten free – Like many recipes on my site, these truffles are plant-based and perfect for anyone looking for a healthier dessert.
- Rich flavor – Raw brownie batter flavor but in a safe-to-eat truffle dessert.
- Simple ingredients – You may have all the ingredients on hand already for this simple dessert recipe.
- Gift-friendly – If you’re looking for something make for a gift or a party, these truffles work really well for special occasions.
- Customizable – Add your favorite mix-ins like nuts, chocolate chips or different flavors.
- Freezer-friendly – My freezer is always full but I’ll make room for these truffles anytime! My chocolate raspberry chia bites are also frequently found nestled somewhere in there.
These nut butter stuffed dates are another “poppable” favorite. I have difficulty stopping at just one, so these types of treats are only made on occasion in our house. Or, I offload the excess to friends and family (they never seem to mind).
Chocolate Brownie Truffles (Dairy Free & Gluten Free)
Ingredients
- 4 Tbsp. coconut oil melted and cooled
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 4 Tbsp. oat milk
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ¾ cup almond flour
- ¼ cup oat flour
- ¼ tsp salt
Chocolate coating
- 6 oz dark chocolate chopped
- 1 Tbsp. coconut oil
Instructions
- Preheat oven to 350°F and line a large baking tray with parchment paper.
- Spread the oat flour in an even layer on the tray, and bake for 5-7 minutes until just toasted. Allow to cool. This step is important!
- Combine the 4 Tbsp. coconut oil and sugars. Stir to combine.
- Add the cocoa powder, oat milk, salt, and vanilla extract. Stir to combine.
- Place bowl over a pot of simmering water. Heat, stirring until smooth and the sugar dissolves. Alternatively, use a double-boiler or heat in the microwave on 15 second bursts, stirring in between, for up to 90 second of microwave time. Stir until smooth.
- Add the almond flour and toasted oat flour. Stir until combined.
- Cover and chill for at least 30 minutes to firm up.
- Use an oiled melon baller or teaspoon to scoop 2-teaspoon sized amounts and roll into balls. Place on a parchment lined tray. Batter will be slightly soft so balls will settle down into mounds. Make smaller balls for a great chocolate coating to batter ratio.
- Once formed, freeze for at least 10 minutes.
Melt the chocolate
- Place chopped chocolate and 1 tbsp. coconut oil in a heat proof bowl over a pot of simmering water until mostly melted. Remove from heat and stir until smooth.
- Alternatively, chop chocolate very fine and microwave with the coconut oil in short bursts of 10-15 seconds until starting to melt. Stir after each burst.
- OPTIONAL: Temper the chocolate. Reserve couple squares of the chocolate. Melt the rest by heating it up to 115°F. Remove from heat and stir until it has cooled to 95°F. Add the remaining chocolate and stir to melt it in until the chocolate reaches 88-91°F.
- Using forks, dip each truffle in the chocolate and turn until completely covered. Place back on the parchment and drizzle with chocolate or sprinkle with salt. Allow to set completely, either at room temperature or in the freezer.
- Truffles with chocolate set at room temperature will be shinier and less prone to the chocolate discoloring. Can be stored in the fridge for up to 5 days or in the freezer for 1 month.
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, they freeze really well for up to a month. Separate them with parchment paper to prevent sticking. Thaw in the refrigerator for an hour before enjoying them.
The microwave method works perfectly fine. Just use short bursts and stir frequently to prevent overheating.
Simply chill it longer, up to an hour if needed. You can also add a bit more almond flour to help firm it up.
