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.

5 Chocolate Brazil Nut Truffles on a small brown plate
Chocolate Brazil Nut Truffles

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.

A tower of Chocolate Brazil Nut Truffles
Chocolate Brazil Nut Truffles

What else can I make?

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

A tower of Chocolate Brazil Nut Truffles

Chocolate Brazil Nut Truffles

Yield: 12-14
Prep Time: 10 minutes
Additional Time: 20 minutes
Total Time: 30 minutes

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.

Ingredients

  • 130g reserved milk pulp
  • 100g runny, smooth nut or seed butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla essence
  • 40g vegan chocolate protein
  • 30g cocoa or cacao powder
  • A pinch of salt
  • 60g dark chocolate
  • 1 tsp coconut oil
  • Chopped Brazil nuts

Instructions

  1. Strain the pulp: allow the excess liquid from the pulp to strain away (in the basket or in a sieve) and press out any excess with a spatula. You should ow have 130g of semi-dry pulp.
  2. Make the balls: add the pulp to a mixing bowl with the nut/seed butter, syrup and vanilla. Whisk until smooth. Now add in the protein powder, cocoa powder and salt and stir/fold to a sticky brownie batter.
  3. Roll into balls: spoon the mix into 12-14 balls (of 25g each) and roll into balls. Place onto a parchment lined tray and chill in the fridge for 20 minutes, or until firmer.
  4. Decorate the balls: melt the chocolate with the coconut oil and place into bowl. Dip each ball into the chocolate, allow the excess to drip off and place back on the tray. Sprinkle with extra Brazil nuts and flaky salt.
  5. To serve: enjoy straight away or allow the chocolate to set for 10 minutes in the fridge,
  6. To store: keep these truffles in the fridge for 1 week in a sealed container or in the freezer for up to 1 month and allow to defrost before eating them.

Notes

You can use other nut milk pulps if you have made other milk, they flavour will vary slightly but that is OK. Make sure the pulp is not too wet.

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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 TwitterFacebook 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.

  1. […] pulp is full of nutrients and flavour and is great for my Chocolate Brazil Nut Truffles. Other uses […]

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