These no-bake chocolate covered brownie batter truffles may just be my new favorite dessert! I LOVE no-bake recipes, both for the ease and convenience as well as the deliciously fudgy texture of no-bake desserts and energy bites, etc. These chocolate covered brownie batter truffles remind me of delicious, edible brownie batter when you first mix them up. They then become much more firm and fudgy in the fridge, like truffles. These no-bake chocolate covered brownie truffles freeze great, and they are filled with nutritious ingredients, but you’d never know by the taste! I LOVE making healthier dessert recipes that do NOT sacrifice on taste and flavor.

I eat dessert daily (almost always chocolate), and love having homemade treats on hand in the freezer at all times. I seriously cannot wait for you to try these brownie batter truffles for yourself and hear what you think!! You just need 7 very simple, pantry-staple ingredients to make these and since they are no-bake, they take just minutes to make start to finish!

These no-bake brownie batter truffles were inspired on a whim after thinking about these delicious edible chocolate chip cookie dough bites. While I often love using honey and maple syrup as sweeteners in recipes (especially in no-bake recipes to use as a binder), when I was recipe testing for the edible chocolate chip cookie dough bites I discovered that a granulated sugar really gives a “gritty” and traditional cookie dough or brownie batter taste! I decided a chocolate version of the cookie dough bites needed to be made ASAP, and this is the happy result of that experiment.

To make these even more decadent and delicious, I decided (again, it was very last minute) to add a 3 ingredient homemade chocolate glaze to coat these truffles with. To be honest, I feel the melted chocolate on top helped these truffles from looking a little less like 💩 and a more edible! Haha 😉

Let’s talk a bit more about the ingredients and substitution ideas you’ll need to make these no-bake chocolate covered brownie batter truffles!

Ingredients and Substitution Ideas

Oat flour

Oat flour is one of the main ingredients in these brownie batter truffles! I use oat flour all the time in recipes, and as I mention every time I always make it myself in my Vitamix blender. Oat flour is very simple to make; just grind up oats in a high speed blender until a flour consistency forms! However, you can easily buy oat flour in the baking aisle of your grocery store. I love oat flour as it is 100% whole grain, provides delicious taste and texture to these brownie truffles, and doesn’t need to be heat-treated like other flours need to be before using in a no-bake recipe. I have not tried another type of flour here, so cannot vouch or recommend any substitutions.

Cocoa Powder

This is what (obviously) gives these truffles the chocolate taste! I like using half dark cocoa powder and half regular for a richer, more dark chocolate brownie-like flavor, but you can use all of one or the other. I typically use Hershey’s dark cocoa and Hershey’s regular cocoa brands. You could also use cacao powder in place of the cocoa powder!

Almond Butter

I adore using nut butter instead of butter in recipes! I used half almond butter and half cashew butter, simply because I didn’t have enough left in each jar to use just one type 😉 So I used both! You can use all almond butter or all cashew butter. These would definitely be my top two nut butter recommendations for the best brownie taste, but if you don’t mind a chocolate peanut butter brownie truffle then you can use peanut butter instead!

Coconut Oil

In addition to the almond butter, coconut oil is used to help bind all of the ingredients together. You can use refined coconut oil if you don’t want any coconut taste. Depending on your room temperature, you may need to melt the coconut oil first before mixing it with the other ingredients. The coconut oil will solidify these truffles when you put them in the fridge (or freezer, of course), but also keeps these truffles too soft at room temp. This is why they need to be stored in the fridge so they hold their shape! I do NOT recommend using any other type of oil in the recipe; you need a solid fat here! Butter would be the closest substitution, although I have not tried this myself so cannot vouch for the final results.

Brown Sugar

As I mentioned, using a granulated sugar gives these truffles a delicious texture that reminds me of brownie batter! You could likely sub either white cane sugar or coconut sugar in place of the brown sugar, although I have not tried this and it may results in a little different taste.

Vanilla Extract

The vanilla extract adds delicious flavor!

Salt

Seems like a small ingredient, but the salt is imperative to bring out the sweetness of these brownie batter truffles and bring all the flavors together!

Chocolate Coating

To make this super simple homemade chocolate coating, all you need to do is melt coconut oil, pure maple syrup, and cocoa powder together and then dip the truffles in the melted chocolate! I then put the truffles in the freezer to harden and set up. Alternatively, you can use any melted chocolate here (chocolate chips, chocolate bar, etc.) if you don’t want to make your own chocolate coating.

These brownie batter truffles truly taste like straight-up, edible brownie batter at room temperature (I mean, see that bite picture texture above!). They are SO good. Seriously, one of my all-time favorite chocolate recipes on the blog to date! These truffles do get a bit too soft if you leave them out at room temperature, so I recommend storing them in the fridge. They will harden quite a bit in the fridge due to the coconut oil, but they are delicious cold from the fridge or you can leave them sit out on the counter a few minutes before eating if you want a softer, brownie-batter texture. They are delicious both ways! I can NOT wait for you to try this recipe yourself; let me know what you think! 🙂

Brownie Truffles

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Prep time

15 mins

Total time

15 mins

Author: Audra's Appetite

Recipe type: Dessert

Cuisine: No bake, gluten-free, vegan

Serves: 10

Ingredients

For the brownie batter truffles:
1 cup oat flour
¼ cup cocoa powder (I personally used 2 tablespoons regular cocoa and 2 tablespoons dark cocoa for a richer brownie taste, but this is optional)
¼ cup almond butter OR cashew butter
¼ cup coconut oil
¼ cup brown sugar
1 teaspoon vanilla extract
¼ teaspoon sea salt
Chocolate Coating:
2 tablespoons coconut oil, melted
2 tablespoons cacao (or cocoa) powder
1-2 tablespoons pure maple syrup, to taste
OR can use melted chocolate (bar, chips, etc.) of your choice

Instructions

In a medium bowl, mix together all ingredients (except the chocolate coating ingredients) until combined. Stir thoroughly until batter is evenly moistened and mixed together. I find this is easiest to do with my hands; it will take a few minutes.
Using a cookie scoop, spoon out about 10 truffles (depending on size).
Place truffles in freezer about 10-15 minutes to firm up while making the chocolate coating. It will be easier to dip the truffles this way.
In a separate smaller bowl, mix together the chocolate coating until combined (you can also use melted chocolate of your choice).
Dip truffles in melted chocolate and place back in freezer until chocolate is set and firm to the touch.
Store these brownie truffles in the fridge! The will firm up quite a bit; you can always leave out at room temp a few minutes if you want a gooier, brownie-batter taste (either way; cold or room temp is absolutely delicious).

Notes

Notes: brown sugar makes these gritty like brownie batter; gooey and delicious when you first mix this! However, due to the coconut oil, these become much firmer in the fridge. They do need to be stored in the fridge as they get too soft/won’t hold their shape well at room temp. I like leaving out for a few minutes at room temp for best texture. Makes 10 large cookie scoops per batch. These are very freezer-friendly.

Brownie Batter Truffles (No Bake, Gluten-free, Vegan)