PUBLIC SERVICE ANNOUNCEMENT:
These Paleo Coconut Brownie Batter Truffles are my new favorite snack/dessert. You can thank Rachel Mansfield for this amazing recipe and creation. She is a dessert goddess. The truffles were so easy to make and they are no-bake which makes me like them even more. Any recipe where I don’t have to turn on the oven is a keeper in my book.
If you’re looking for a perfect “night-cap” snack you need to try these truffles. I promise you won’t be disappointed.
I’ve been wanting to make these for awhile now. I went over to hang with my friend Cassie the other day and thought it was the perfect time to try them. She also has a food processor which makes this recipe so much easier. Cassie is seriously making me fall in love with paleo recipes.
Paleo Coconut Brownie Batter Truffles
(that’s a mouth full, am I right?)
- 1/3 cup coconut butter (you can sub any nut butter) we used almond butter.
- 1 cup of raw cashews
- 2 tablespoons coconut flour
- 1 tablespoon maple syrup (honey works too, that’s what we used)
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- 1 tablespoon coconut oil
- 1 tablespoon of nut milk (we used almond milk)
- 1/4 cup of cacao powder
- 1/2 cup of dark chocolate (we used sugar free & dairy free)
- 1/2 tablespoon coconut oil
- splash of almond milk (adds some creaminess)
- Add all truffle ingredients to food processor and blend until the mixture is creamy and smooth. This may take a couple of minutes of straight blending.
- Using a spoon or your hands, roll the truffle batter into balls.
- Place them in your fridge or freezer for 30 minutes.
- Begin melting the chocolate for your coating layer.
- We used a stove-top to melt the chocolate.
- Coat each truffle with chocolate and place back on your tray to put into the freezer again until the top layer hardens.
- Top them off with sea salt or coconut flakes!
**The Paleo Coconut Brownie Batter truffles will stay good in your freezer for a month or two. In the fridge they will stay good for a week.