Raw Vegan Brownie Batter Truffles
Healthy meets luxurious with these super sophisticated, creamy brownie batter truffles. These rich, creamy truffles come packed inside a hard dark chocolate shell. Made with whole foods, these truffles are unexpectedly high in plant-based protein and fiber.
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.