Chocolate Fudge Truffles

No bake chocolate fudge truffles are made with a delicious fudge batter coated in melted chocolate. These are vegan chocolate truffles that are no cook, and easy to make with just 6 ordinary ingredients.

Similar to the Brazilian truffles recipe called brigadeiros, these chocolate balls have a fudge center, are coated in more chocolate and sprinkles. Mine are not made with condensed milk or cream or butter, just peanut butter, and sugar. I add oat flour to give the filling a fudgy brownie texture, and yet keep them gluten free.

Like my peanut butter oatmeal balls, and my chocolate coconut truffles, and my chocolate praline truffles, these are the best chocolate fudge truffles, easy to whip up and stored in your refrigerator or freezer ready for a party or to grab and go.

Why You'll Love This

These easy chocolate fudge truffles are:

• Made in one bowl and in 15 minutes
• The filling tastes like brownies.
• Made with whole food ingredients.
• High in fiber and magnesium meeting your fiber goals, and boost energy and alertness.
• Packed with antioxidants and healthy fats
• Easy to make as grab and go snacks and perfect for kid's lunch boxes.
• Ideal snack for all diets, including vegan, gluten-free, free and refined sugar free.

Ingredients

1. Flour. I used oat flour for the fiber and protein, but you can use all-purpose flour, just be sure to heat treat it first - microwave a bowl for 2 minutes.

2. Brown sugar. I use coconut sugar because it is refined sugar free but ordinary brown sugar is fine.

3. Chocolate chips. I use quality chocolate chips with about 60% or higher cacao and a sweetener in the ingredients such as HU or Enjoylife.

4. Applesauce. Important to add to achieve a fudgy chocolate texture like brownie batter. Or use aquafaba, the liquid from a chickpea can.

5. Butter. This fat is essential for the brownie batter texture. Melt before use or use the same amount of peanut butter or any nut butter.

6. Baking soda. Not necessary for baking, but instead to give the filling the authentic brownie batter flavor.

See the recipe card for full information on ingredients and quantities.

Substitutions

Oat Flour - You can replace oat flour with all purpose flour but you will have to heat treat all purpose flour to avoid possibly bacteria. To heat treat, microwave the flour in a bowl for 2 minute or spread the flour on a cookie sheet, and bake it for 5 minutes at 375 F. Most alternate flours such as oat flour do not carry the same contamination risk and thus can safely be eaten raw.

Dark Chocolate - You can replace chocolate chips with a dark chocolate bar, 70% cacao and up, broken into pieces and melted.

Applesauce - I have made this recipe many times with both applesauce and aquafaba, the liquid out of a chickpea can.

Butter. You can use peanut butter or any nut butter instead.

Step by Step Instructions

For more detail, visit the complete recipe at the bottom of this post, but here are general steps.

1. Prepare ingredients. Measure your applesauce. Microwave your butter in 10 second increments to melt it out. And line a baking pan with parchment paper.

2. Melt the chocolate in the microwave for 60 seconds and stir until all chunks or chips are melted.

3. Make batter. Put the melted butter, melted chocolate, and applesauce into a 2-cup pyrex glass measuring cup and microwave for 1 minute. Stir it up until creamy. Add it to a bowl full of your flour and sugar and baking soda. Mix it all up with a hand mixer or a spoon. It will be a bit like a brownie batter.

4. Make chocolate truffles. If batter is too sticky to scoop, you can chill for ten minutes in the refrigerator. Use a 1-tablespoon or 2-tablespoon scoop and make round balls.

5. Rolling Balls. After dolloping scoops, I find they are gloppy at first, but turn crustier and easier to roll if I wait a few minutes first. Coat your hands with cocoa powder to make the brownie balls easier to roll. Gently roll each into a round ball with clean hands.

6. Coat the Balls. Add 1 cup of chocolate chips in a pyrex measuring cup and 1 tablespoon of coconut oil. Melt the mixture in the microwave for 1 minute. Stir until all chips are melted. If need be, microwave again for 15 seconds.

7. Dip the Balls. I use a candy dipper but you can use two forks. Sit one ball on one fork. Lower it into the melted chocolate until submerged. Lift it and let it drain. Lower the coated ball on to a parchment paper. And use the other fork to push it off gently.

8. Set Bites. While the chocolate ball is still wet, sprinkle any toppings that you want to stick to the top of the freshly dipped bites. When you feel the coating is solid enough to touch, set the bites unsealed in a dry place to set at room temperature until ready to eat.

How to Store

Don't refrigerate the truffles once coated or the chocolate will lose its shine. You can however refrigerate uncoated truffles for up to two weeks. After that, freeze uncoated truffles for up to three months.

Recipe Tips

1.Make sure all ingredients are at room temperature. If you melt the butter in the microwave, and that is close enough to room temperature.

2. If your batter seems too moist to roll, chill the batter for up to 30 minutes. Also coat your hands with cocoa powder to make it easier to roll the truffles.

3. Setting truffles. While the truffle chocolate is still wet, sprinkle any toppings that you want to stick to the top of the freshly dipped bites. When you feel the coating is solid enough to touch, set the bites unsealed in a dry place to set at room temperature until ready to eat.