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–+ servings

Vegan Brownie Truffles

5 from 1 vote
Serves: 10 -12 truffles
Prep Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup medjool dates (about 12), pitted and soaked in hot water for 10 minutes
  • 1/3 cup unsweetened almond butter
  • 1/4 cup unsweetened cacao powder
  • 1 tsp vanilla extract
  • 1-2 tbsp water

Chocolate Coating

  • 2 oz of 60-70% dark chocolate bar, or 1/3 cup dark chocolate chips
  • 1/2 tbsp coconut oil
  • Sea salt, to top

Other topping options

  • Shredded coconut
  • Crushed pistachios
  • Sesame seeds

Directions

  1. Remove the pits and stems from the medjool dates and let them soak in hot water for 10 minutes to soften.
  2. Drain the water and add the dates to a blender or food processor with the almond butter, cacao powder, vanilla and water.
  3. Pulse continuously to help break up the dates, then blend on low for about 1 minute to create a smooth paste.
  4. Line a large plate or small tray with parchment paper. Keep a small bowl of water next to you, and start scooping out the chocolate mixture by the tbsp and roll into balls with wet hands. The mixture will be sticky, but rolling with wet hands will help. *The balls don't need to be perfectly shaped- you can even them out after they harden in the freezer before coating in the melted chocolate.
  5. Once the mixture is rolled into balls, set in the freezer for 10 minutes to harden. If coating in shredded coconut, roll the balls in the coconut before freezing.
  6. Melt your chocolate bar with the coconut oil in a microwave safe bowl in 30 second increments until smooth.
  7. Remove the tray from the freezer, reshape them if needed, and dip each ball in the melted chocolate using a fork. Place the coated bites back onto the tray and repeat with remaining truffles. Drizzle any extra chocolate over the bites, sprinkle with sea salt and place back into the freezer to harden for another 10 minutes.
  8. Once they harden, you can cut around them using a knife to clean off any excess chocolate that spread. Keep stored in fridge for up to 2 weeks, or freezer for up to 3 months.