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.
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.