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.
If you're looking for more homemade Valentine's Day treats, try my Vegan Raspberry Chocolate Chip Cookies or my Dark Chocolate Almond Hearts that are also vegan!
How to make Valentine's Day Vegan Brownie Truffles
These Valentine's Day Vegan Brownie Truffles are so easy to make! It starts by making my vegan brownies, and then you get to crush and smash them up, which is so fun!
After the brownies are smashed up, then you roll them into small balls. Place the brownies on a baking sheet with parchment paper. Place the baking sheet in the freezer and let them harden, it's easier to coat them when they are frozen.
Melt the dark chocolate for the coating. You can do this using a double boiler, or you can also do this in the microwave, whichever you prefer! If you are microwaving, be sure to use a microwave safe bowl and only do 30 second intervals, stirring in between each one, to ensure you don't burn the chocolate. I provide instructions for using a double boiler and tempering the chocolate in the directions. But, tempering is not required, it's just a nice touch if you are giving these as a gift.
What is tempering chocolate?
Tempering chocolate means to heat and cool the chocolate in a way that stabilizes the chocolate so it will not sweat when you touch it. You know when you open a chocolate bar and you can grab it with your hands, and your hands don't get chocolatey? That's because the chocolate is tempered. If you melt chocolate and don't temper it, it can sweat easily, meaning if you grab it with your hands it can melt in that spot upon touch.
Tempering is not necessary for anything, but it does provide a pretty finish on chocolates. I like to use the technique when I am gifting chocolate to someone. Or if you are hosting a party and want to serve chocolates or have them out on a dessert table, then tempering would be best!
But, if you are going to just eat these Vegan Brownie Truffles, then you can totally skip the tempering step. It's totally up to you!
After the chocolate is melted, in whichever way you prefer, then it's time to coat the truffles! I drop the truffles one by one into the melted chocolate, and I use a fork “like a spoon” and I lift the truffle out so the excess chocolate drips through the fork.
Place the truffle back on the baking sheet and sprinkle it with the sprinkles. You want to sprinkle them right after dipping them, because the chocolate will harden quickly because the brownies are cold. Repeat with all the truffles.
If you don't temper the chocolate, you may want to store them in the fridge so the chocolate doesn't sweat.
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.
Ingredients I used to make this recipe for Vegan Valentine's Day Truffles
Costco Kirkland Organic Cane Sugar
NuNaturals Organic Dutch Cocoa Powder
Mama Ganache Organic Dark Chocolate
La Tourangelle Organic Canola Oil
So Delicious Organic Unsweetened Vanilla Coconut Milk
Cairnspring Mills Organic All Purpose Flour
Lafaza Organic Ground Vanilla Bean
India Tree Nature's Colors Pink Sprinkles
India Tree Nature's Colors Heart Sprinkles
Vegan brownies are turned into brown truffles with dark chocolate and topped with festive Valentine's Day sprinkles.
Ingredients
- Brownies
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
- Coating
567 grams (20 ounces) organic dark chocolate, finely chopped
Directions
- 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.
Notes
- 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.
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Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!
