These triple chocolate brownie batter truffles are slightly addicting…okay, very addicting. They’re rich, fudgy, and so delicious. These truffles are also gluten free, dairy free, and refined sugar free, as well as high in protein and fiber! They’re the perfect snack for any chocolate lover.
How many truffles does this recipe make?
This recipe will make about 20 truffles!
What ingredients will I need to make these triple chocolate truffles?
If you want to make these insanely delicious truffles, here’s what you”ll need:
- chickpeas (also known as garbanzo beans)
- cocoa powder
- almond butter (or other nut/seed butter)
- pure maple syrup (or raw honey)
- pure vanilla extract
- sea salt
- chocolate chips
Can I use other nut/seed butters?
Yes, absolutely! If you don’t want to use almond butter, you can use whatever nut or seed butter you prefer. This recipe is delicious with peanut butter, cashew butter, and hazelnut butter. I haven’t tried this recipe with other nut/seed butters, but I am sure it will be delicious with most all nut/seed butters! Just to note, depending on the kind of nut/seed butter you use, you may need to use a little more or less cocoa powder than called for. For thin nut/seed butters, add more cocoa powder. For thick nut/seed butter, add less cocoa powder.
Can I make this recipe nut free?
You can definitely make this recipe nut free! Simply use a seed butter in place of a nut butter. Both sunflower seed butter and tahini (sesame seed butter) should work! You will also want to replace the coconut oil with a different oil (when melting the chocolate chips).
Ummm, will I taste the chickpeas?
You should not taste the chickpeas in this recipe! My husband is not a fan of chickpeas, but he loves these truffles!
What kind of dairy free chocolate chips do you recommend?
- Dairy Free: If you’re looking for dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
- Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s stevia sweetened dark chocolate chips. They’re sweetened with stevia!
Can I bake this brownie batter?
If you want to make brownie batter cookies instead of truffles, try my brownie batter cookies!
Looking for other truffle recipes?
Try some of my favorites below!
- 6 Ingredient Brownie Batter Truffles
- 6 Ingredient Chocolate Chip Truffles
- Chocolate Chip Cookie Dough Truffles
Alrighty, you ready to make these truffles? The full recipe is below!
Triple Chocolate Brownie Batter Truffles
Ingredients
For the Truffles
- 1 15oz can chickpeas, drained and rinsed
- 3/4 cup cocoa powder
- 1/2 cup pure maple syrup (or raw honey)
- 1/3 cup almond butter (or other nut/seed butter)
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- chocolate chips (I use dairy free)
For the Chocolate Coating
- 3/4 cup chocolate chips (I use dairy free)
- 1 tbsp coconut oil (or other neutral oil)
Instructions
- First, make the truffles: add all of the truffle ingredients (except the chocolate chips) to a food processor and process until smooth and creamy. Then stir in the chocolate chips by hand. See notes below if you don't have a food processor.
- Once mixed, scoop the brownie batter with a cookie dough scoop and place the brownie batter scoops on a baking tray lined with parchment paper.
- Roll the brownie batter scoops into smooth balls using the palms of your hands and return them to the lined tray. Then place the brownie batter balls in the freezer to harden for 30-60 minutes.
- Once the brownie batter balls have hardened, remove them from the freezer. Next, melt together the chocolate chips and oil (in the microwave or on the stovetop), stirring frequently so the chocolate doesn't burn.
- Dip each hardened brownie batter ball in the melted chocolate and coat completely with chocolate. Place the chocolate covered brownie batter balls back on the lined baking tray and place in the fridge to allow the chocolate to harden.
- Refrigerate the truffles until the chocolate shell hardens, about 15 minutes. Once the chocolate is hardened, enjoy the truffles! Store in the fridge or freezer.
Video
Notes
- If you don’t have a food processor, you can try blending the truffle ingredients together in a high speed blender. I haven’t tried this, but it might work.
- Just to note, depending on the kind of nut/seed butter you use, you may need to use a little more or less cocoa powder than called for. For thin nut/seed butters, add more cocoa powder. For thick nut/seed butter, add less cocoa powder.
Do you use unsweetened cocoa powder?
Yes, I do! 🙂
So good! The chick peas had me a little skeptical but they turned out great! My kids enjoyed them too!
Hahaha…the chickpeas scare a lot of people! But I’m so glad you liked them (and the kids too!). Thanks for the feedback!
I want to try these. Do you know the macros on them?
I’m sorry, I don’t! But you can use this calculator to figure out: https://whisk.com/recipe-nutrition-calculator
I just made these today to deal with my sweet cravings. I’m on a PCOS mending diet and they’re so so so good. Lovely flavor. Thank you for such a great recipe!
Yay! I am so glad to hear you enjoyed the recipe and it works within your PCOS diet! Thank you so much for the feedback!