Chocolate Brownie Raspberry Truffles (Vegan)
These Chocolate Brownie Raspberry Truffles are so rich, moreish and they taste so indulgent, yet they are made with wholefood, high fibre and antioxidant-rich ingredients. Plus, they are naturally vegan and gluten-free, too.
I am a little bit obsessed with these truffle balls, the texture is so squidgy and delicious, with a gooey jammy middle. The outside is a rich dark chocolate shell topped with some freeze-dried berries which not only look gorgeous but are so fruity, too. Made for Valentines Day, these are the ideal way to say I love to you friends, family and to yourself as they are great for gut-health. They take only a few minutes to make and they will keep well in the fridge or freezer so are ideal to make for meal prep too (all year round).
Why will I love these?
These are so delicious:
- Rich, chocolatey and decadent
- Moreish and indulgent
- Fruity and squishy
- Refined sugar free
- Made with real wholefood ingredients
- Loaded with fibre from a few different sources
- High in antioxidants with cacao powder
- Easy to make
- Requires no baking
- Uses homemade chia berry jam (no added sugar!)
- Naturally vegan, dairy-free and egg-free
- Gluten-free with nut-free options
- A delicious Valentines Day gift
- Delicious all year round
- Use other berries for the jam, too
- Made with nutritional ingredients
If you already love the sound of these truffles, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the jam:
- Raspberries: use fresh or frozen berries.
- Chia seeds: to help thicken the berries.
And for the balls:
- Oat flour: to keep these balls no-bake and high fibre.
- Cacao powder: to make these balls really rich and chocolatey.
- Complete gut powder: this is from Biomel (my code is NOURISHINGAMY for 25% off all orders) and contains billions of live cultures and adds more fibre, too. This is the chocolatey flavour and blends so well (or use more oat flour).
- Chocolate gut shot: this is also from Biomel and tastes like a chocolate milkshake yet is full of gut healthy live bacteria. Have a look here (or use some plant-based milk instead).
- Smooth peanut butter: or use almond butter, make sure it’s 100% peanuts and is really smooth.
- Maple syrup: only a little bit. You can use agave or honey, too.
- Vanilla extract: to add sweetness.
- Salt: for flavour.
As for the coating:
- Dark chocolate: I like Raw Halo, HU Kitchen or Ombar chocolate for the best quality ingredients.
- Coconut oil: to help the chocolate set more quickly and more smoothly.
- Freeze-dried berries: to add a pop of colour on top. You can get these as pieces or as a powder.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oat flour is GF. To make these nut-free, use tahini or sunflower seed butter instead of peanut butter and check your chocolate for nuts.
How do I make them?
These are ready to go in a few steps:
- Warm the berries with a splash of water: and allow to bubble until sticky.
- Remove from the heat and stir in the chia seeds: and leave to one side to thicken.
- Combine the dry ingredients: for the truffles.
- Stir in the wet ingredients: to a sticky mix.
- Roll the batter into balls: and place on a parchment lined tray.
- Press your thumb into each one: to make a small indent.
- Fill the hole with the chia berry jam: and freeze.
- Melt the chocolate and coconut oil: until glossy.
- Dip each truffle into the chocolate: allowing the excess to drip off.
- Sprinkle with the freeze-dried berries: while the chocolate is still wet.
- Allow to set and enjoy: or keep for later.
How long will they last?
These will keep for up to 1 week in a sealed container in the fridge or 1 month in the freezer. Allow them to thaw for 20 minutes.
What other recipes can I try?
For more bites and truffles:
- Chocolate Raspberry Brownie Bark
- Chocolate Pecan Crunch Bars
- No Bake Cinnamon Roll Cookies
- Chocolate Strawberry Smashed Date Cups
- Berry Granola Chocolate Fudge Bites
Chocolate Brownie Raspberry Truffles (Vegan)
These Chocolate Brownie Raspberry Truffles are so rich, moreish and they taste so indulgent, yet they are made with wholefood, high fibre and antioxidant-rich ingredients. Plus, they are naturally vegan and gluten-free, too.
Ingredients
For the Raspberry Chia Jam:
- 100g fresh raspberries
- A splash of water
- ½ tbsp chia seeds
For the Brownies:
- 50g oat flour
- 50g cacao powder
- 30g Biomel Complete Gut Powder, chocolate
- 80g runny smooth peanut butter
- 90ml Biomel Chocolate Gut Shot
- 60ml maple syrup
- 1 tsp vanilla extract
- A pinch of salt
For the Chocolate Coating:
- 150g dark chocolate, chopped small
- 1 tbsp coconut oil
- Freeze-dried berries, crushed
Instructions
- Start by making the jam. Add the raspberries to a saucepan with a splash of water (about 1 tsp) and warm over a high heat, smashing with a spoon. Once they are juicy, allow to bubble away for a few minutes until thickened. Remove from the heat and stir in the chia seeds. Allow to cool.
- For the brownie batter, add the oat flour, cacao powder and Biomel complete gut powder to a bowl and stir well. Pour in the peanut butter, Biomel gut shot, maple syrup, vanilla and salt and stir to a thick sticky batter.
- Divide the mix into 12 (about 30g each) and roll into balls. Place the balls on a parchment lined tray (with a little space between each one) and press a thumb into each ball to make a hole.
- Fill the hole with the jam and place in the freezer for 30-60 minutes until set firm.
- Meanwhile, add chocolate and coconut oil to a heatproof bowl and allow to warm and melt.
- Remove the truffles from the freezer and dip each one into the chocolate, to make sure it’s evenly coated. Allow the excess chocolate to drip off and place back on the parchment. While the chocolate is wet, sprinkle with freeze-dried berries.
- Set in the fridge for 15 minutes.
- Enjoy straight away or keep in the fridge for 5-7 days in a sealed container or 1 month in the freezer.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Brownie Raspberry 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 truffle love x
p.s. this recipe was first made with Biomel who I love and this blog post is not sponsored.
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