These brownie truffles need just 4 ingredients to make and make the perfect no bake treat!
If you love brownies, then enjoy all the flavors of them without turning on the oven, in the form of brownie truffles.
Think of your favorite brownie recipe but in bite-sized morsels that come together in no time.
Table of Contents
Why you’ll love these brownie truffles
- A no-bake recipe. You don’t need to bake a brownie to make these truffles. You don’t even need leftover brownies (although our flourless brownies or eggless brownies would be fab in these).
- Only 4 ingredients. Like edible brownie batter, the decadent flavor and texture of these brownie truffles are achieved with only four ingredients.
- Diet friendly. Naturally gluten-free, these truffles can also be made dairy free!
No brownie or brownie mix is needed to make these truffles. The rich brownie flavor is achieved with the help of these four ingredients.
- Nutella. While any chocolate spread works, I find Nutella has the best flavor and texture.
- Liquid sweetener. Use pure maple syrup or honey. This helps keep the filling gooey and soft.
- Coconut flour. This flour is suitable to enjoy without baking, and is naturally thicker than other flours. This means it soaks up moisture easier, making these truffles more on the fudgy and cakey side.
If you aren’t a fan of coconut flour, you can use almond flour, oat flour, or heat-treated all purpose flour.
- Chocolate chips. Melted, to coat the truffles in them. I like using semi-sweet chocolate.
How to make brownie truffles
The most difficult thing about making these brownie truffles is to wait for them to firm up.
- Make the brownie batter. Add the chocolate spread, coconut flour, and syrup to a large bowl and stir well. If the batter is too thick, add more syrup until the mixture is thick yet creamy.
- Shape. Use your hands to form even-sized balls out of this mixture. Put the balls on a lined baking sheet.
- Cover in chocolate. Melt the chocolate chips in the microwave in 20-second intervals until melted. Using a fork, dip the brownie mixture in the melted chocolate, ensuring that they are fully coated. Drizzle the excess chocolate over the top. Place the truffles back on the lined baking sheet and refrigerate until firm.
Tips to make the best recipe
- Use blanched almond flour. If you don’t have coconut flour or don’t like it, substitute it with blanched almond flour. As coconut flour is highly absorbed, you will need to use a lot more almond flour to achieve the needed consistency.
- Use other kinds of chocolate. Dark chocolate, melting wafers and chocolate wafers are all fantastic options.
- Use a cookie scoop. Making even-sized truffles is very easy with the help of an ice cream scoop.
- Top with flaky salt. Like with chocolate coconut bars, the flaky salt will add some crunch to these creamy bites and will elevate their chocolate flavor.
To store. Store these truffles at room temperature or in the fridge for up to 2 weeks. Always keep them in an airtight container.
To freeze. You can also freeze the truffles for up to 2 months. Put sheets of parchment paper in between the truffles to prevent them from sticking to each other.
Recommended tools to make this recipe
- Skewers. To dip the truffles in the melted chocolate.
- Baking sheet. To allow the chocolate covered truffles to set on.
- Mixing bowls. To make the brownie batter and to melt the chocolate in.
More no bake desserts to try
- No bake oatmeal cookies
- Chocolate oatmeal bars
- Chocolate no bake cookies
- Chocolate peanut butter no bake cookies
- Peanut butter balls
- Turkish delight
Frequently asked questions
Yes, you can make brownie truffles using brownie mix. Bake a brownie using the mix. Combine it with cream cheese or another moist ingredient and form truffles.
Classic truffles do contain ganache as a filling. Ganache is made from semi-sweet or bittersweet chocolate and cream.
The easiest way to coat truffles in chocolate is to put them on a skewer and dip them in a bowl filled with melted chocolate. This method helps you achieve an even layer of chocolate on the truffle.
- In a large mixing bowl, combine your chocolate spread, coconut flour and maple syrup. If the batter is too thick, add extra syrup until a thick, creamy dough remains.
- Line a large plate with parchment paper. Using your hands, form small balls and place on the plate. Refrigerate.
- Melt your chocolate. Remove your truffles from the fridge. Moving quickly, dip each truffle in the melted chocolate, ensuring they are all evenly coated.
- Place back on the plate and refrigerate until firm.
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