Vegan No Bake Brownie Truffles [GF, Oil-Free]
Decadent and fudgy vegan no bake brownie truffles! 8 easy ingredients, gluten-free, oil-free and sweetened with dates! An irresistible melt in your mouth treat!
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.