No Bake Chocolate Truffle Brownie Bites (vegan, dairy-free, GF, hormone-balancing)

No Bake Chocolate Truffle Brownie Bites (vegan, dairy-free, GF, hormone-balancing)

What if we didn’t hide the truffle filling inside a chocolate coating?

What if we simply plopped it on top of a brownie pedestal?

Ever so easy to make, melt-in-your mouth creamy. Super-energizing, and full of fresh whole ingredients that boost your mood (cacao), fuel your day (nut butter), and help to balance your hormones (maca).

You don’t need to buy an unhealthy candy bar for mid-afternoon boost, just pop a few of these healthy bits of magic in your lunch and you will soar through your day!

So easy to make. Just blend up brownie ingredients, press into mini paper cups. Blend up truffle filling ingredients, pour on to the cups and chill. Dust with cacao powder to finish. Recipe makes about 12 mini cups. Enjoy!

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No Bake Chocolate Truffle Brownie Bites (vegan, dairy-free, GF, hormone-balancing)

Makes 12 mini cups

Ingredients

Brownie bottom

• 1 cup dates soaked overnight, pitted
• 1/2 cup almond butter
• 1/2 cup cacao powder
• 1/2 cup almond milk
• 1 tsp vanilla
• pinch of himalayan salt

Truffle top

• 1 1/4 cup cashew butter (Or almond or sunflower butter, but either way be sure the butter is not dry)
• 3/4 cup dark chocolate
• 1 tsp maca powder
• pinch of himalayan salt

Instructions

Prep

1. Insert mini paper cups in a 12 mini-cupcake pan.
   

Make Brownie bottom

1. Blend or process all the brownie bottom ingredients until combined into a sticky texture. Add more flour if batter feels too sticky. Variations occur depending on residual moisture and size of your dates. 

   When you are happy with texture, press the brownie mixture into the bottom of the cups, filling it about 1/3, press snug with your thumb.

   Refrigerate while you prepare the truffle top.
   

Make the Truffle top

1. Put the 2-cup pyrex measuring cup in a pot of boiling water.

   Turn off the stove so that the water is hot, but not boiling.

   Add into the cup the nut butter and the dark chocolate. Stir until both are melted and completely combined. Add in the maca powder and salt. Stir again, then pour onto the brownie cup base in each mini cup..

   Refrigerate at least one hour.

   I served by dusting each with cacao powder.