Brownie Bite Truffles

If you’re trying to show someone you love them I might have the perfect recipe for you! The inside of these bad boys tastes just like brownie batter but healthier! As always, this recipe is a great base to experiment with different toppings! You can try some sprinkles, crushed nuts, chocolate chips, whatever! They are so much fun to experiment with different molds. I love gifting homemade treats like this, especially on a year like this where we need to stay home. I’m planning on using these for little valentines day gifts!

Makes: About 20 truffles

Preparation: 15 minute prep + 15 minute chocolate dipping

Cook time: 1 hour in the freezer

Total time: 1.5 hours

Ingredients

• ½ cup almond flour (or oat flour)

• ¼ cup raw cacao (or unsweetened cocoa powder)

• ⅛ tsp salt

• ¾ cup cashew butter (or almond butter)

• ⅓ cup pure maple syrup

• 2 tsp vanilla extract

Topping: Measurements depend on the size of the truffles so experiment with this

• 1 cup dark chocolate chips/ chunks/morsels (whatever)

• 1 tbsp coconut oil

• 1-2 tbsp crushed freeze dried raspberries or strawberries (optional)

• 1-2 tbsp crushed desiccated coconut (optional)

• 1 tbsp flaky sea salt (optional)

Instructions

• In a large mixing bowl, add in the dry ingredients and stir together with a fork. Next add in the wet ingredients. Mix well.

• Roll the dough into balls using about a tablespoon of dough. If using a mold like I did, press the dough into the mold. Set in the freezer for 1 hour.

• Melt the chocolate and the coconut oil together using either the bain-marie method (Bring a pot of water to a simmer, place a bowl on top of the pot and mix the chocolate and coconut oil in the bowl, melt the chocolate and remain over the simmering pot until finished dipping.) Or microwave in 30 second intervals until fully melted, stirring in between.

• Remove the dough from the freezer. Cover the truffles with chocolate by spooning the melted chocolate on top of them. Place on a wire rack to cool. Before they are cooled completely, sprinkle a little bit of topping on each of the truffles.

• Place the rack or tray back in the freezer (or refrigerator) for at least 20 minutes to set.

• Keep stored in the refrigerator for up to 2 weeks or the freezer for up to 2 months.

• Enjoy!

Notes: If using a mold, try to keep the dough as cold as you can while coating them in chocolate to preserve the shape. I recommend removing the dough from the molds after an hour, then placing them back in the freezer until chocolate is melted and you’re ready to dip.