It’s the freakin’ weekend baby! Ugh gosh, I live for the weekends! And to top it off, it ended up being a gorgeous day here in Newport, which makes it even better! By the time the weekend rolls around my to-do list if usually out of control but fortunately for me, good weather leaves me feeling super productive! Top of my to-do list this weekend: BROWNIE TRUFFLES. My inner fat kid loves me for these and yours will too :) I’m obsessed. Best part about these is that when you go to pop the third or forth one in your mouth you don’t even have to think twice about. These truffles are dairy-free, gluten-free, peanut-free, grain-free, guilt-free, and vegan. Jaw dropping to be honest.
These truffle balls were actually kind of an accident. I had been craving brownies, but I really didn’t want to bake anything that required too much time and attention. I was a little under the weather this week so I wanted something quick and easy, so I figured I would attempt to make a no bake brownie bite. I love brownies, if you didn’t know that about me already. You probably hear me say I love a lot of things, but there is nothing like a warm brownie topped with some vanilla ice cream and whipped cream – yummy!!
When I was younger my mom made the BEST brownies. She still does! They’re gooey, fudgy, so moist and always topped with chocolate chips. I know some people hate the word moist but no one likes a dry dessert…LOL. My sister and I were total weirdo’s and we used to roll our brownies into a ball. Don’t ask me why, I have no idea other than the fact that we were just weird. But these truffles remind me of those so much! They are a dense chocolate treat, rolled into a little bite size luxury. So so good!
I make different style cake pops all the time, but I have never made a chocolate one until this week and I’m kicking myself for not creating these sooner! Don’t wait to try these! They are perfect for a healthy treat and kids will love them!
What You’ll Need:
1 ½ almond flour
½ cup coconut flour
½ cup cacao powder
¼ cup + 2 tbsp. pure maple syrup
¼ cup + 1 tbsp. coconut oil - liquid form
dash pink Himalayan salt
1 tsp. pure vanilla extract
¼ cup almond milk
1 dark chocolate sea salt Hu Kitchen Bar, chopped up
¼ cup coconut sugar
Directions:
In a medium bowl combine almond flour, coconut flour, and cacao powder and mix well. Next add in maple syrup, coconut oil, salt, vanilla, and almond milk. Stir until fully combined and a dough like consistency forms. Then fold in you dark chocolate chunks.
Using your hands, roll the dough into marble sized balls and set aside.
Place the coconut sugar into a small bowl. Gently roll each truffle in the sugar until fully coated. Store in the fridge for up to 10 days. ENJOY!
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