Vegan Brownie Batter Truffles (date-sweetened)
Date-sweetened vegan brownie batter truffles! These low-fat truffles are coated in a smooth dark chocolate shell and have silky smooth chocolate centers. This is the definition of indulgence, without any of the guilt.
Tasting Notes
cocoa | brownie | sea salt
Pairing Suggestions
silk pjs | books | berries
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Reasons to love these raw vegan brownie batter truffles
- Low fat – using cocoa powder instead of melted chocolate in the centers means these truffles are much lower in fat than many other recipes out there
- High fiber – your palate and gut will be fully satisfied due to the high fiber content from the black beans in the center of these truffles. Each serving (3 truffles) delivers about 10 grams of fiber!
- Silky smooth – avocado adds just enough healthy fats to render the centers of these brownie batter truffles into a creamy, silky, and rich experience.
- Gifting – these vegan truffles are almost too pretty to eat. Wrap a couple of truffles in clear plastic and tie off with a ribbon – you’ll have the most thoughtful, elegant homemade gift!
- Antioxidant bombs – cocoa powder is one of the most antioxidant-rich foods out there, packing over 5000mg of polyphenols per 100g! That’s 8x the polyphenolic load of blueberries. This recipe combines this antioxidant superhero with two powerful sidekicks -medjool dates and avocados- for a dessert that provides more antioxidants than most meals.
- Luxury made accessible – few things feel more indulgent than dark chocolate truffles. This easy recipe takes very little technique or effort – just blend the filling ingredients, chill, then dip in melted chocolate. That’s it!
Ingredients for vegan brownie batter truffles – no added sugar!
Cocoa Powder: the main ingredient in the filling of these truffles. Packed with polyphenols and other antioxidants, the cocoa powder adds a classic chocolate flavor without packing in excess fat and calories. Grab my favorite
Medjool Dates: instead of using refined sugars or syrups, this recipe is made incredibly healthy with the use of fiber-rich dates. I love to purchase my dates from joolies because of their commitment to organic, glyphosate-free farming.
Black beans: before you run away – hear me out. You will not notice the black beans in this recipe, cross my heart. Pinky swear. Trust. The black beans pack in plenty of protein and fiber and they add bulk to the center of these truffles without contributing an excess of fat.
Avocado: we need some lipid in the centers of these vegan truffles in order to achieve a silky smooth finish. Enter: avocados. These natural, whole food sources of fat and fiber come with a healthy amount of antioxidants and the texture they add is irresistible.
Vanilla: just a splash of vanilla extract gives these truffles a little extra note of complexity and a hint of reminiscent sweetness.
Sea salt: the sea salt sprinkle is optional yet highly recommended. Just a pinch atop of each truffle goes a long way, and you’ll be getting an extra dose of minerals with every bite!
Dark chocolate: to melt and coat the truffles in an antioxidant-rich dark chocolate shell. I love the refined-sugar free dark chocolate bars from Hu.
How to make raw vegan truffles without added sugar
Step 1: Start by breaking out a food processor or a high speed blender
Step 2: Drain the black beans, then add them to the food processor along with the avocado, dates, water, vanilla, and cocoa powder.
Step 3: Blend until creamy and smooth.
Step 4: Using a 1 ½ tbsp cookie scoop (#40), scoop the brownie batter truffles into domes and arrange on a parchment paper lined baking sheet. Chill the truffle centers in the freezer for 10-15 minutes while you melt the chocolate coating.
Step 5: Melt the chocolate coating. Using a microwave safe mug or bowl, heat the chopped chocolate (or chocolate chips) in 30 second intervals, stirring gently between each, until fully melted.
Step 6: Using two forks, gently lower each truffle into the melted chocolate to coat. Allow the excess chocolate to strain back into the bowl before placing the truffle down on a sheet of parchment paper to cool and harden.
Step 7: Add a sprinkle of flakey sea salt to the top of each truffle before the chocolate coating hardens
Step 8: Store in the fridge for up to 8 days (if they last that long). Enjoy!
Purchasing tips for the healthiest vegan brownie batter truffles
Cocoa Powder
A recent review of lead and cadmium levels in chocolate has revealed that the concentrations of these heavy metals is unacceptably high in many brands. I highly recommend purchasing cocoa powder from Navita’s Organics – the brand with the lowest levels tested by Consumer Reports. Read the full article here.
Chocolate Coating
To keep these truffles date-sweetened and free of any added sugars, I suggest using Spring & Mulberry dark chocolate bars. Another great option is HU dark chocolate gems (sweetened with coconut sugar) or HU dark chocolate bars (also sweetened with coconut sugar).
Black Beans
Look for no salt added black beans with a BPA free sticker on the can. BPA is a synthetic estrogen that is used to line the inside of many cans and it has been linked to a number of different health risks. If it doesn’t say “NO BPA” then assume there is BPA present.
Raw Vegan Brownie Batter Truffles
Equipment
- 1 microwave safe mug or bowl
Ingredients
Brownie Batter Filling
- 1 can black beans
- 1 avocado
- ½ c + 1 tbsp cocoa powder
- 24 medjool dates
- 1 tsp vanilla
- ⅓ c water
Coating
- 1 c dark chocolate melted
- 1 tsp coconut oil optional
- 1 tsp sea salt optional
Instructions
- Start by adding the ingredients except the dark chocolate to a blender. Blend until smooth and creamy. Add more water if needed.
- Divide the truffle filling into 24 equal sized balls, about 1 ½ TBSP each. Place the shaped truffles on a parchment lined baking sheet and let chill in the freezer for 15 minutes.
- Melt the chocolate. Microwave: Add the chocolate or chocolate chips with coconut oil to a microwave safe bowl and heat in 30 second intervals until almost fully melted. Stir gently to dissolve any remaining pieces of chocolate. Double Boiler: fill a small pot halfway with water and heat on medium high on the stove. Add another, smaller pot filled with chocolate (or mug – see blog post for my version!) into the larger pot. Be careful not to let any water into the pot with chocolate! Heat in the water bath, stirring occasionally, until fully melted.
- Coat the truffles. Using two forks, carefully lower each truffle into the melted chocolate, then return to the lined baking sheet to harden. Repeat with remaining truffles. You may need to reheat the chocolate.
- Drizzle the truffles with any remaining melted chocolate, then sprinkle with sea salt. Allow the chocolate to fully harden before serving.
- Store covered in the fridge for up to 7 days.
Recommended Products
Hu Dark Chocolate
Hu uses coconut sugar to gently sweeten their dark chocolate bars without refined sugars.
Joolies Dates
We love Joolie’s for their consistent quality and commitment to organic, glyphosate-free dates.
Size #40 COokie Scoop
The perfect size cookie scoop for these truffles and the secret to getting that nice, even dome shape!
Did you try this recipe? Leave a rating and review in the comments below! Every rating helps the recipe grow and find its way to other hungry, health-minded individuals.
