Want to make something special for the one you love? These Vegan Brownie Truffles are amazing, and you can even make them gluten free too. They are the perfect indulgence for someone that is typically hard to shop for. They are so easy to make, and taste delicious! Make them a couple days ahead and store in the fridge.
For the topping, I used different kinds of pink sprinkles, and they are all gluten free and free of artificial colors and dyes. The hot pink sprinkles are from India Tree’s Nature’s Colors line, find here. The heart sprinkles are also from India Tree’s Nature’s Colors line, find here.
Tips for making the best Vegan Brownie Truffles
• Use high quality organic dark chocolate. The chocolate really matters here, as it is inside the brownies, and also coating them. So use an organic dark chocolate that you like!
• My favorite coconut milk is organic So Delicious Unsweetened Vanilla. You can find it here.
• When dipping the truffles in chocolate, use a fork like you would use a spoon. That means to put the ball on top of the fork, do not pierce it, and then dip it into the chocolate so the excess chocolate can drip back into the bowl.
• I put these in small candy cups, which you can find online here. These will really make these truffles seem professional! You can even add them into a tin or a box for a beautiful gift.
• These truffles will last for up a week in the fridge. So they are a great dessert to make ahead of time.
Vegan Brownie Truffles
Makes 36 truffles
284 grams (1 1/4 cups) organic cane sugar
57 grams (1/2 cup plus 3 tablespoons) organic Dutch cocoa powder
57 grams (1/2 cup) organic dark chocolate chunks (or finely chopped dark chocolate bar)
1/2 cup boiling water
1/2 cup organic canola oil
1/4 cup organic unsweetened vanilla coconut milk
255 grams (2 cups) organic all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic vanilla bean
567 grams (20 ounces) organic dark chocolate, finely chopped
pink sprinkles & hearts (links above on where to find)
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, cocoa, and dark chocolate. Add the boiling water and mix on medium speed until all the chocolate and cocoa are melted and you have a smooth chocolate.
In a separate bowl, add flour, baking powder, sea salt and vanilla bean, and whisk together.
Add in the canola oil, coconut milk, and the flour mixture and mix on low speed until just combined, do not over mix. Pour batter into pan. You will have to spread out until the brownie batter is completely even.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
Line a baking sheet with parchment paper. When brownies are cool enough to touch but not hot, remove from pan. It doesn’t matter if they break when coming out because you will be crumbling them up anyways.
Roll the brownies into small balls, you should get about 36, and place on prepared baking sheet. Place in freezer until firm, at least 1 hour.
In a double boiler, melt 510 grams (18 ounces) of the chocolate until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining chocolate, stir to combine completely, and let temperature reach 91°F.
Dip each brownie ball into chocolate. Use a fork like a spoon, so the excess chocolate can drip off below. Place back on parchment paper.
Place the tray back in the freezer for 10 to 15 minutes or until the chocolate has hardened. Coat each truffle again in chocolate, place back on the baking sheet, and top with sprinkles.
Store in a cool dry place, or in the fridge for up to 7 days.
Gluten Free – Replace the organic flour for 255 grams (1 2/3 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!