“So good I had to go back for another.”
(words of affirmation from an appreciative co-worker concerning these truffles)
But I mean…can you blame her?
Chocolate-lovers: This one’s for you.
Gluten-free peeps: Duh.
Vegans: You as well.
Nut-free friends: I gotchu.
The general human population: Yup. You need these.
Well let’s make them even more appealing.
Only 7 ingredients (or 6 potentially) stand between you and bites of decadence.
And little to ZERO cooking skills required. This is a dump-and-stir-and-roll-and-coat-and-devour kind of recipe.
The Safe + Fair brownie mix is comin in clutch again for this recipe.
I paired the mix with a combo of sunflower seed butter and chocolate coconut tahini from Everland foods.
And that combo was pretty much perfect. But feel free to use whatever nut / seed butter you’re craving!
Like I said, just mix all the ingredients and chill out.
(Cold batter allows for easier truffle creation.)
Freezing the truffles after rolling helps the chocolate set quickly.
And fast setting chocolate = shorter time to taste buds.
I like to dip the bottom of the truffle into the bowl of melted chocolate first.
Then pour / drizzle more chocolate on top.
Less messy than trying to coat it all at once.
But you still get plenty of chocolate coating.
Even enough to melt on your fingers.
These babes are best when stored in the fridge.
Keeps them cool, but not frozen solid.
So they’re ready when a chocolate craving STRIKES.
Enjoy them my dear friends!
- 1/2 package Safe + Fair brownie mix
- 1 flax egg *1 tbsp flax + 2 1/2 tbsp hot water
- 1/3 cup sunflower seed butter *any nut/seed butter
- 1/3 cup Everland Foods Chocolate Tahini *any nut/seed butter
- 2 tbsp silan (date syrup) *sub maple/honey
- 2 tbsp coconut flour *packed
- chocolate for coating
- Combine the brownie mix and flax egg. Then add the nut/seed butter and date syrup.
- Chill the bough in the fridge for 20 minutes. (It will be easier to roll.)
- Scoop the dough and roll into balls.
- Freeze the balls for 20 minutes.
- Coat in chocolate.