Healthy brownie truffles are no bake, have a rich fudgy texture, and use an easy no bake brownie batter. Only five wholesome ingredients.
Brownie truffles are round balls of no bake brownie batter coated in fresh chocolate. Making no bake brownie truffles is an incredibly easy way to enjoy brownies when you don't have time to bake. Just have these whipped up and stored in your refrigerator or freezer for just such an emergency.
Why You'll Love This Recipe
No baking, One bowl, 15 minutes. Traditional brownie truffles are made by first baking brownies and then letting them cool and then rolling the dough. Why bake when you can make the batter in a bowl and have truffles in ten minutes?
Rich Fudgy Batter. The brownie batter is rich fudgy and tastes like brownies thanks to the baking soda. The chocolate coating is snappy and delicious. Using oat flour brings tons of fiber and essential nutrients.
Easy to Make. These truffles are simpler to make than my chocolate praline truffles. Or even my sugar cookie truffles. These brownie truffles require only a single bowl, and a spoon or hand-mixer. Mixing and dipping can be completed in minutes. No chilling required.
High in Fiber and Magnesium. Thanks to oat flour and chocolate these treats will help make you meet your fiber goals, and magnesium is great brain-food.
Just a few ingredients are needed to make these truffles.
1. Oat flour. Oat flour is full of fiber and protein. It is easy to make by running rolled oats through a food processor or blender, or buy it at most grocery stores or online. It's also naturally gluten-free provided you choose a brand mindful of cross-contamination such as Bob's Red Mill.
2. Brown sugar. I use coconut palm sugar because it carries more nutrition than ordinary brown sugar but either is fine.
3. Dark Chocolate. I use quality chocolate chips with about 60% or higher cacao and a sweetener in the ingredients such as HU or Enjoylife.
4. Applesauce or aquafaba. Either of these is important to add to achieve the same brownie batter texture you get with baked brownies. Using apple sauce will make the flavor sweeter even with unsweetened apple sauce.
5. Butter. This fat is essential for the brownie batter texture. Melt either before use.
6. Baking soda. Essential to achieve the authentic brownie batter texture.
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, 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 dark chocolate bar. This recipe calls for about 2 cups of broken pieces of chocolate. That's about two 3-4 ounce bars.
Apple sauce - I have made this recipe many times with both apple sauce and aquafaba, the liquid out of a chickpea can. The brownie texture is best with aquafaba but I put apple sauce as the first choice as it is more common.
Butter. Nut butter, the runny kind, can be used instead, or a mix of the two.
Steps to Make
1. Prepare ingredients. Open a can of unsalted garbanzo beans that are at room temperature, and pour out the liquid. That's your aquafaba. Also, 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 aquafaba 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 Truffles. If batter is too sticky to scoop, you can chill for ten minutes in the refrigerator but I didn't have to. Use a 1-tablespoon or 2-tablespoon scoop and make round balls.
5. Rolling Truffles. 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 them easier to roll. After the surface seems "dryer" to the touch, I gently roll each into a more round ball with clean hands to smooth the shape and surface.
6. Coat the Truffles. 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 Truffles. I use a candy dipper but you can use two forks. Sit one truffle on one fork. Lower it into the melted chocolate until submerged. Lift it and let it drain. Lower the coated truffle on to a parchment paper. And use the other fork to push it off gently.
8. Set Truffles. While truffle is still wet, sprinkle any toppings that you want to stick to the top of the freshly dipped truffles. When you feel the coating is solid enough to touch, set the truffles unsealed in a dry place to set at room temperature until ready to eat.
How to Store
Don't refrigerate 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.
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 truffle is still wet, sprinkle any toppings that you want to stick to the top of the freshly dipped truffles. When you feel the coating is solid enough to touch, set the truffles unsealed in a dry place to set at room temperature until ready to eat.
What Makes a Truffle a Truffle?
A chocolate truffle is a delicacy just as is a mushroom "truffle" of the same name.
What is the Main Ingredient in a Truffle?
The main ingredient in a truffle is chocolate.
What Do You Coat Truffles in?
Truffles can be coated in chocolate and sprinkled with many things including powdered peanut butter, cocoa powder, sprinkles and more.
More Chocolate Truffle Recipes
- chocolate praline truffles
- chocolate black pepper truffles
- chocolate coconut balls
- chocolate sugar cookie truffles
- chocolate vegan truffles
- chocolate hazelnut truffles
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- 1 cup oat flour or ⅔ cup all purpose flour
- 1 cup brown sugar or coconut palm sugar
- 1 cup chocolate chips or chopped chocolate bar
- 4 tablespoon unsweetened apple sauce Or aquafaba, the liquid used straight out of the chickpea/ garbanzo beans can
- 3 tablespoon butter I use Earthbalance vegan butter
- ⅛ teaspoon baking soda
- pinch of salt
- Make sure either apple sauce or aquafaba is at room temperature
- Line a baking pan with parchment paper.
- Melt the chocolate for the truffles in the microwave for one minute and stir until all melted. (not the chocolate for the coating)
- Soften butter in microwave for 10 seconds.
- Put the melted butter, melted chocolate, apple sauce or aquafaba into a large bowl and stir until combined.1 cup chocolate chips, 3 tablespoon butter, 4 tablespoon unsweetened apple sauce
- Add in the flour and sugar and baking soda.1 cup oat flour, 1 cup brown sugar, ⅛ teaspoon baking soda, pinch of salt
- Mix it up with a mixer or a spoon. It will be a bit like a brownie batter.
- If the batter is too sticky to scoop, wait up to ten minutes. If you still can't roll batter, chill in the refrigerator for 10 minutes. Don't add more flour.
- Scoop the batter with a small scoop, about 1 tbsp, and line them up on the pan. Wait until rolls stiffen (2-5 minutes) and then roll each with clean hands to smooth the shape and surface.
Coat the Truffles
- Add 1 cup of chocolate chips in a pyrex measuring cup and 1 tablespoon of coconut oil.1 cup chocolate chips, 2 tablespoon coconut oil
- Melt in the microwave for 1 minute. Stir until all chips are melted. If need be, microwave again for 15 seconds.
Dip the Truffles
- Use two forks to lower each truffle into the melted chocolate until submerged. Lift it and let it drain. Lower the coated truffle on to a parchment paper. And use the other fork to push it off gently.
Chill & Store
- While truffle is still wet, sprinkle any toppings that you want to stick to the top of the freshly dipped truffles. Allow to set at room temperature.
- Store truffles uncovered at room temperature for 1-2 days. Or freeze uncoated with chocolate up to three months.
These truffles should not be refrigerated 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.