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Decadent and fudgy vegan no bake brownie truffles! 8 ingredients, gluten-free, oil-free & sweetened with dates! An irresistible melt in your mouth treat!
Are you ready for a super indulgent treat that tastes so naughty but is actually so NOT naughty at all?! OK, of course you are, keep reading!
These healthier vegan no bake brownie truffles are the ultimate sweet treat. They are soft, fudgy, so chocolatey, sweetened with dates, oil-free, melt in your mouth AND they are so easy to make requiring ZERO baking. Woohoo!
If you haven’t experienced the deliciousness that is raw vegan brownies, I urge you to do so. Sometimes, I prefer the no bake version to actual brownies. Not only are they super tasty, but thanks to the dates, walnuts and almond flour, they have that perfect fudgy texture! These vegan no bake brownies are sweetened with medjool dates. The dates are sweet enough so the brownies don’t need any added sweeteners and they give them such a delicious rich taste.
In order to keep these vegan truffles as decadent as possible, I made sure the vegan dark chocolate ganache had the perfect consistency. It’s hard enough to keep its shape but soft enough so that when you bite into the truffle, everything melts in your mouth. It is amazing.
Even though these vegan no bake brownie truffles are delicious with the ganache, you can absolutely omit the dark chocolate ganache and just add mini chocolate chips to the batter and mix into balls! This way is quicker but still just as decadent.
Ingredients
Raw Brownies:
Medjool Dates
Raw Walnuts
Blanched Almond Flour
Cocoa Powder
Vanilla Extract
Pink Himalayan Salt
Dark Chocolate Ganache:
Canned Full-Fat Coconut Milk
Dark Chocolate Chips
Vanilla Extract
Important Notes
Medjool Dates: In order for the texture of these vegan no bake brownie truffles to be perfect, your dates need to be soft, plump and moist. Sometimes dates have a tendency to dry out. If your dates feel dry (hard, wrinkly, sad), soak them in hot water for about 15 minutes or so until they feel soft. Make sure to drain the water from the dates before you add them to the food processor and if they feel SOAKING wet after you soak them, you can dry them off a little (if they are too wet, the consistency will be off).
Dark Chocolate Ganache: Make sure to use canned full-fat coconut milk for this. You will use the thick white cream that sits at the top of the can for the ganache, not the runny opaque liquid at the bottom of the can.
How to Make
Start by adding all of the vegan raw brownie ingredients to a food processor. Pulse for about 3 minutes, stopping every so often to scrape the brownie mixture off the sides of the bowl and down toward the blade. At first, the mixture will look dry and crumbly. Keep pulsing. It will start to look more moist as you pulse. When you are done pulsing, the mixture should still look somewhat crumbly, but feel moist and stick together easily. You can add more water as needed.
If you are making the brownies without the chocolate ganache on top, remove the blade and stir in your mini chocolate chips. If making the chocolate ganache, skip the chocolate chips. Roll the mixture into 12 balls. Use about 2 packed tablespoons per ball. Before you roll each ball, squeeze the mixture in your hands a few times to get it to stick together well. Place the balls on a plate lined with parchment paper and set aside.
Now, make your dark chocolate ganache. Add your dark chocolate chips to a small bowl and set aside. Next. add the coconut cream to a small pan on the stovetop and turn the heat to high. Watch this VERY closely and don’t walk away! As SOON as the coconut cream starts bubbling, remove from heat and pour into the bowl with the chocolate chips. Wait about 30 seconds or so and then whisk until completely smooth, then add in your vanilla extract and whisk again.
Dip/roll each ball into the dark chocolate ganache. Be sure to only coat a thin even layer so you don’t run out!
Place each truffle back on the plate with the parchment paper refrigerate for about 1 hour. Top with a little sea salt before serving and enjoy!
Store the truffles covered in the refrigerator. They taste better as each day passes!
I hope you enjoy these vegan no bake brownie truffles!
For more vegan no bake treats, check out these healthier vegan no bake samoa bars and these vegan no bake peanut butter oat cups!
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If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan No Bake Brownie Truffles [GF, Oil-Free]
Equipment
- You will need: a food processor
Ingredients
Raw Brownies
- 1 cup pitted medjool dates, packed (about 13-14 dates) see notes
- 1 & 1/4 cups raw walnuts
- 1/3 cup blanched almond flour
- 6 tbsp dark cocoa powder any cocoa powder will work, but I highly recommend using dark cocoa powder for a more rich and decadent taste
- 1 tsp vanilla extract
- 1/4 tsp pink himalayan salt
- 1 or 2 tbsp water start with 1 tablespoon and check to see if the mixture sticks together easily. If not, add more water slowly.
- 1/3 cup mini chocolate chips if you aren’t going to make the chocolate ganache topping, add the mini chocolate chips to the batter. If you plan to make the chocolate ganache topping, then omit the mini chocolate chips in the batter.
Optional Dark Chocolate Ganache
- 1/3 cup canned full-fat coconut milk use the cream, not the runny liquid!
- 1/2 cup dairy free dark chocolate chips
- 1/4 tsp vanilla extract
Instructions
- Start by adding all of the raw brownie ingredients to a food processor. Pulse for about 3 minutes, stopping every so often to scrape the brownie mixture off the sides of the bowl and down toward the blade. At first, this will look dry and crumbly. Keep pulsing. It will start to look more moist as you pulse. When you are done pulsing, the mixture should still look somewhat crumbly, but feel moist and stick together easily. Add more water if the mixture isn’t sticking together, but make sure to add it very slowly while mixing. If you plan to skip the chocolate ganache topping, next, you will remove the blade and stir in your mini chocolate chips. If you plan to make the chocolate ganache topping, skip this step and do not add the mini chocolate chips to the batter.
- Roll the mixture into 12 balls. Use about 2 packed tablespoons per ball. Before you roll each ball, squeeze the mixture in your hands a few times to get it to stick together well. Place the balls on a plate lined with parchment paper and set aside.
- Instructions for optional chocolate ganache topping (skip this step if not making the chocolate ganache topping!):Now, make your dark chocolate ganache. Add your dark chocolate chips to a small bowl and set aside. Next. add the coconut cream (use the thick white cream, not the runny opaque liquid) to a small pan on the stovetop and turn the heat to high. Watch this VERY closely and don't walk away! As SOON as the coconut cream starts bubbling, remove from heat and pour into the bowl with the chocolate chips. Wait about 30 seconds or so and then whisk until completely smooth, Then add in your vanilla extract and whisk again.Dip/roll each ball into the dark chocolate ganache. Be sure to only coat a thin even layer so you don't run out!Place each truffle back on the plate with the parchment paper refrigerate for about 1 hour. Top with a little sea salt before serving and enjoy!
- Store the brownies covered in the refrigerator. They taste better as each day passes!
Notes
- Medjool Dates: In order for the texture of these vegan no bake brownie truffles to be perfect, your dates need to be soft, plump and moist. Sometimes dates have a tendency to dry out. If your dates feel dry (hard, wrinkly, sad), soak them in hot water for about 15 minutes or so until they feel soft. Make sure to drain the water before you add them to the food processor and if they feel SOAKING wet after you soak them, you can dry them off a little (if they are too wet, the consistency will be off).
- Dark Chocolate Ganache: Make sure to use canned full-fat coconut milk for this. You will use the thick white cream that sits at the top of the can for the ganache, not the runny opaque liquid at the bottom of the can.
I really want to try these but could you omit the nuts if you have a nut allergy? Or what could you place of them ?
Hmmm…unfortunately you can’t omit them because they are crucial to the texture. Without them they’d just be mush. Can you have seeds? Maybe try some pumpkin seeds? Maybe oats would work too? I am thinking a mixture of seeds and oats should do the trick. Let me know if you try it! And feel free to reach out if you have any other questions 🙂
Looks amazing! Hoping you will add nutrition information to this recipe soon!