Nut Butter Brownie Truffles! Keto, vegan, gluten free, paleo and sugar free friendly — these fudgy chocolate truffles will fit any diet! Made with only a couple ingredients, these are a super easy, tasty and healthy snack or dessert option! Read on for the recipe.
There are 2 variations for the filling (regular and double chocolate). Choose the filling that best suits you! And feel free to use whatever nut butter you like best — we love peanut butter. This recipe also calls for regular or sugar free maple syrup but you can use coconut sugar or monk fruit instead (just add 1/4 cup plant based milk to the recipe if you do — see notes at the bottom).
Regular Filling
1/2 cup nut butter
1/4 cup cocoa powder
1/4 cup coconut flour
1/4 cup regular or sugar free maple syrup
Double Chocolate Filling
1/2 cup nut butter
1/2 cup cocoa powder
1/4 cup regular or sugar free maple syrup
Chocolate Coating
For the chocolate coating, choose your favorite dark chocolate (I used unsweetened dark chocolate).
Melt 2oz (about 1/4 cup) dark chocolate with 1 tsp coconut oil in a medium sized bowl and mix well.
If using unsweetened dark chocolate, add 1 TBS maple syrup or some liquid stevia to sweeten it!
Directions:
Mix together your truffle filing of choice in a medium sized dish.
Roll filling into balls using the palms of your hands and place on a plate lined with parchment paper (makes 8 balls).
Refrigerate for 10-15 minutes.
Meanwhile, melt your chocolate and coconut oil together (and then sweeten it if using unsweetened chocolate).
Remove truffles from the fridge after 15 minutes and dip each one into the melted chocolate.
Place coated truffles back onto the parchment paper and refrigerate for another 15-30 minutes, until hardened.
Enjoy straight from the fridge (they last 5-7 days in the fridge) or freeze for long term storage (2-3 months).
Recipe Notes:
You can use 1/4 cup coconut sugar or monk fruit in the place of the maple syrup in the fillings. Just add 1/4 cup plant based milk to the filling if you do.
Use sugar free dark chocolate (like Lily’s stevia sweetened chocolate) or unsweetened dark chocolate mixed with sugar free maple syrup to keep it sugar free and keto!
