Vegan No-Bake Brownie Truffles

These delicious no-bake, vegan brownie truffles are made from dates and almond butter, and are so rich & decadent. They’re naturally gluten-free, and coated in a layer of melted dark chocolate and sea salt.

These little bites are so incredibly easy to make, and the perfect sweet fix to keep around. The truffles themselves are naturally sweetened with medjool dates, and have the perfect creamy texture from the almond butter.

They’re made with just a handful of ingredients, and can be coated in so many different things, like nuts, dark chocolate or sprinkles.

I snacked on them yesterday while prepping dinner, and they totally hit the spot.

What you’ll need to make vegan brownie truffles

For this recipe, you’ll need a few simple ingredients:

• Medjool dates– medjool dates are ideal in this recipe since they’re a lot softer and sweeter than other date varieties
• Almond butter– I love using this unsweetened almond butter made from roasted almonds
• Unsweetened cacao or cocoa powder
• Vanilla extract
• Almond milk
• Good quality dark chocolate, for the coating

How to make chocolate truffles

1. Soak the dates in hot water to soften
2. Blend them with the almond butter, cacao powder, vanilla and almond milk to form the batter
3. Roll the mixture into balls with wet hands, then let them harden in the freezer for 10 minutes
4. Coat the balls in melted dark chocolate
5. Place back into the freezer to set, and enjoy!

The rolling part may get a little messy, but wetting your hands between each one can help things go more smoothly!

If you want to skip the chocolate coating, you can roll these around in so many different toppings. Here are some ideas:

Other topping ideas for your truffles

• crushed nuts, like walnuts, pecans or hazelnuts
• sprinkles- if you’re making these for kids, or just love sprinkles like me, chocolate sprinkles would be a great coating option for these
• unsweetened cocoa powder
• coconut flakes

These vegan chocolate truffles are so fudgy and delicious, they’re definitely going to be on repeat in our house. Can’t wait for you guys to try them!

If you love chocolate, check out some of these other chocolate recipes from the blog:

Vegan Chocolate Pudding Parfait

Vegan Chocolate Tart with a Walnut Crust

Salted Peanut Butter Pretzel Chocolate Bars

Vegan Peanut Butter Cups

Vegan Brownie Truffles

5 from 2 votes

Course: Dessert

Servings

10-12

servings

Prep time

40

minutes

Cooking time

0

minutes

Total time

40

minutes

NOTES:
If you wanted to skip the chocolate coating, you can roll these in crushed nuts or chocolate sprinkles.

Ingredients

• 1 cup medjool dates (about 15), 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 tbsp unsweetened almond milk or 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

Directions

• Remove the pits and stems from the medjool dates and let them soak in hot water for 10 minutes to soften.
• Drain the water and add the dates to a blender or food processor with the almond butter, cacao powder, vanilla and almond milk.
• Pulse continuously to help break up the dates, then blend on low for about 1 minute to create a smooth paste.
• 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.
• Once all the mixture is rolled into balls, set in the freezer for 10 minutes to harden.
• Melt your chocolate bar with the coconut oil in a microwave safe bowl in 30 second increments until smooth.
• 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.
• 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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!