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    Home / Recipes / Healthy Candy (DIY, vegan)

    Chocolate Fudge Truffles

    Oct 29, 2021 · Updated: Dec 7, 2024 by Dee Dine · Affliate links disclosure.

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    These chocolate fudge truffles are creamy and buttery with a snappy chocolate coating. No bake, made with 6 ingredients, these vegan chocolate truffles are perfect for holidays, as gifts, and for an everyday snack. Dairy free, refined sugar free, and gluten free.
    brownie 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.

    Jump to:
    • Why You'll Love This
    • Ingredients
    • Substitutions
    • Step by Step Instructions
    • How to Store
    • Recipe Tips
    • FAQS
    • More Chocolate Candy
    • 📖 Recipe

    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.
    chocolate fudge truffles.

    Ingredients

    brownie truffle 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.

    brownie truffles

    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.

    make brownie truffles

    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.

    dunk truffles

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    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.

    brownie truffles with sprinkles

    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.

    brownie truffles

    FAQS

    Can you bake these chocolate truffles?

    No, the ingredients are not supportive of high temperatures. If you want a baked brownie try my gluten free brownies, my oreo brownies and my cauliflower brownies.

    What do you coat chocolate truffles with?

    These chocolate truffles are coated with melted chocolate and sprinkled with many things including powdered peanut butter, cocoa powder, sprinkles and more.

    Are these truffles the same as Brazilian brigadeiros?

    They are similar to my truffles, however brigadeiros are often made with different ingredients including sweetened condensed milk and they don't have a chocolate coating.

    Do you need a candy thermometer to make chocolate fudge truffles?

    No, these easy fudge truffles are not baked or cooked - you just mix them in a bowl, and chill.

    brownie truffles with sprinkles

    More Chocolate Candy

    • two chocolate pralines on a table
      Chocolate Praline Truffles
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      Chocolate Rice Cakes
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    • oval chocolates on a table with a bite out
      Chocolate Candy In Molds

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    brownie truffles

    Chocolate Fudge Truffles

    Created by Dee Dine
    These chocolate fudge truffles are creamy and buttery with a snappy chocolate coating. No bake, made with 6 ingredients, these vegan chocolate truffles are perfect for holidays, as gifts, and for an everyday snack. Dairy free, refined sugar free, and gluten free.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 106 kcal

    Ingredients
     
     

    chocolate truffles

    • 1 cup oat flour or ⅔ cup all purpose flour
    • 1 cup brown sugar
    • 1 cup chocolate chips
    • 4 tablespoon unsweetened applesauce
    • 3 tablespoon butter I use Earth Balance vegan butter
    • ⅛ teaspoon baking soda
    • pinch of salt

    chocolate coating

    • 1 cup chocolate chips or chopped dark chocolate
    • 2 tablespoon coconut oil
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    Instructions
     

    Prep

    • Make sure apple sauce is at room temperature
    • Line a baking pan with parchment paper.
    • Melt the chocolate for the balls in the microwave for one minute and stir until all melted. (not the chocolate for the coating)
    • Soften butter in microwave for 10 seconds.

    Make Batter

    • Put the melted butter, melted chocolate, apple sauce into a large bowl and stir until combined.
      1 cup chocolate chips, 3 tablespoon butter, 4 tablespoon unsweetened applesauce
    • 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.

    Make truffles

    • 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.

    Make coating

    • 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 ball 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.

    Chill & Store

    • While truffle is still wet, sprinkle any toppings that you want to stick to the top of the freshly dipped chocolate truffles. Allow to set at room temperature.
    • Store bites uncovered at room temperature for 1-2 days. Or freeze uncoated with chocolate up to three months.

    Video

    Notes

    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 truffles are 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 balls unsealed in a dry place to set at room temperature until ready to eat.
    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, 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.
    Butter - Nut butter, the runny kind, can be used instead. Or a mix of the two.
    Storage:
    These truffles should not be refrigerated once coated or the chocolate will lose its shine. You can however refrigerate uncoated bites for up to two weeks. After that, freeze uncoated truffles for up to three months.

    Nutrition

    Calories: 106kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 4mgSodium: 21mgPotassium: 33mgFiber: 1gSugar: 13gVitamin A: 44IUVitamin C: 0.02mgCalcium: 21mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Healthy Candy (DIY, vegan)

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      Chocolate Gingerbread Fudge (no stove)
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      Chocolate Crack with Pretzels (chocolate pretzel bark)
    • pumpkin peanut butter cup.
      Pumpkin Peanut Butter Cups

    Comments

    1. Rania says

      November 12, 2023 at 11:33 pm

      I would like to ask you, is it okay if I use coconut sugar (sucanat) instead? Thank you in advance.

      Reply
      • Dee Dine says

        November 13, 2023 at 12:38 pm

        Yes, coconut sugar is fine to use instead of brown sugar.

        Reply
        • Rania says

          November 26, 2023 at 1:13 am

          Dee, I made this recipe twice, and every time it flies fast, everyone loves it, thank you so much.

        • Dee Dine says

          November 26, 2023 at 11:13 am

          Thank you for telling me Rania!

    5 from 2 votes (2 ratings without comment)

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    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find easy, healthy recipes made with few ingredients and always egg free, dairy free, & gluten free. About Dee →

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