Brownie Batter Truffles (GF/DF) (Edit recipe)

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Brownie Batter Cookie Dough Truffles
Imagine if brownie batter and cookie dough had a baby...rich, fudgy, soft-centered bites wrapped in a chocolate shell. These truffles are naturally gluten-free and dairy-free, with an indulgent, lick-the-spoon texture that tastes straight out of a bakery + added protein from the collagen!

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PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 12

Ingredients

1 cup Almond Flour
0.25 cup Cacao Powder, Raw
0.25 cup Chocolate Collagen - Further Food
.25 cup Pure Maple Syrup
.25 cup Cashew Butter
1 tsp Vanilla Extract
1 pinch Real Salt - Redmond
.25 cup 100% Cacao Organic Vegan Unsweetened Dark Chocolate Mini Chips (Bulk) - Pascha Chocolate Co.

Chocolate Coating

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dough:
In a bowl, mix almond flour, collagen, cocoa powder, and salt.
Add maple syrup, cashew butter, and vanilla.
Stir until thick, soft, and scoopable like cookie dough.
Fold in chocolate chips if using.
Refrigerate dough for 20–30 minutes so it firms up enough to roll.
Scoop and roll into 1-inch truffles.
Place on a parchment-lined tray.
Melt chocolate:
Melt dairy-free chocolate chips with coconut oil in the microwave (20–30 second bursts) or over a double boiler.
Dip each truffle into melted chocolate.
Let excess drip off.
Place back on parchment and chill until the shell sets.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	8 g
Carbohydrates:	9 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	46 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.