Chocolate Brazil Nut Truffles (using leftover pulp)

Rich, dark and delicious Chocolate Brazil Nut Truffles made with leftover nut-milk pulp and other wholesome ingredients. These truffles are decadent yet healthy and made with vegan, gluten-free and easy ingredients.

These truffles are seriously decadent, you’d never tell they are made with wholesome ingredients, that are closer to breakfast foods than desserts. These are also low-waste as they use the leftover pulp from making your own nut-milk. I made the best Brazil Nut Oat Milk (this is the machine I use and you can save with code NOURISHINGAMY20) and then used the remaining pulp as the base for these truffles as it was too tasty and nutritious to waste.

Why will I love these truffles?

These truffles are truly decadent yet wholesome, they are:

• Rich, chocolatey and indulgent
• Wholesome, made with good-for-you ingredients
• Naturally vegan and gluten-free
• Made in one bowl with minimal ingredients
• Low-waste and great for meal prep
• Delicious as dessert or as a snack
• Quick to make in 10 minutes or less
• Packed with fibre and protein

If you already love the sound of these chocolate bliss balls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detial.

What ingredients do I need?

The ingredient list is short:

• Reserved nut milk pulp: this is key to the recipe and if you have not made your own milk before, I am sure you can use ground almonds instead here, although you will need to add more nut butter and syrup to make the mix wetter.
• Runny, smooth nut/seed butter: I like to use anything I have on hand like cashew, peanut or sunflower seed butter.
• Maple syrup: for a little sweetness.
• Vanilla essence: for flavour.
• Vegan chocolate protein powder: this adds lots of protein to the mix, as well as a rich chocolatey flavour and binds the balls together so they are fudgy and decadent. I use the deluxe chocolate protein from Macromike and my code AMB-AMY will save you 10% off the range.
• Cocoa or cacao powder: you can use either for these balls to add a rich chocolatey flavour.
• Salt: for flavour.
• Dark chocolate: for dipping the truffles into so they are chocolate covered truffles. You can use any dark or vegan milk chocolate here.
• Coconut oil: I like to add some coconut oil to my chocolate as it melts so that it sets slightly softer, shinier and more delicious.
• Brazil nuts: for sprinkling on top.

How do I make them?

These are ready in a few simple steps:

• Strain the nut milk pulp: so the mix is quite dry and weighs 130g.
• Mix the pulp with the wet ingredients: to form a smooth mix.
• Add in the dry ingredients: and stir to a thick brownie batter.
• Divide the mi into 12 or 14 pieces: and roll into balls.
• Chill in the fridge: to firm up.
• Melt together the chocolate and coconut oil: and dip each truffle into the melted chocolate.
• Sprinkle with Brazil nuts: and allow to set or eat straight away.

How long will they last?

These will keep for at least 1 week in the fridge, in a sealed container or you can freeze them for up to 1 month, also. Allow them to defrost before eating.

Are these gluten-free and nut-free?

These are gluten-free, just make sure your oats for the oat milk do not contain gluten. As this recipe is based on my Brazil nut milk, these are not nut-free. But, if you make a nut-free milk and so the pulp is purely oat or coconut, for example, this will be fine. Use seed butter like tahini or sunflower seed butter and ensure your protein powder and chocolate do not contain nuts.

What else can I make?

If you are looking for more truffles and snacks, how about my:

• Ferrero Rocher Protein Balls
• Vegan Chocolate Maple Pecan Fudge
• Chocolate Cinnamon Cereal Bars
• Cinnamon Streusel Cookies
• Cinnamon Sugar Pretzel Bites

I look forward to hearing what you think of these Chocolate Brazil Nut Truffles so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc-Brazil nut love x

p.s. this recipe was first made with Salter to celebrate their Plant M!lk Maker but all opinions are my own and this post is not sponsored.