These Vegan Truffles are soft, fudgy and easy to make with just a few ingredients. With a soft no bake brownie center in a rich chocolate coating and naturally sweetened, for a light and healthy dessert! Gluten-free, vegan, dairy-free, paleo with low carb and keto options.
Line a baking sheet with parchment paper. Set aside.
In a medium bowl, use a fork to mix the nut butter together with the maple syrup and vanilla. Slowly add in the almond flour, cacao powder, cinnamon and salt then continue stirring until the mixture resembles brownie batter. Add a little bit more nut butter or maple syrup if the mixture is too dry or add more flour if the mixture is too wet.
Scoop out 1/2 tablespoon-sized dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10-15 minutes, or until firm.
Meanwhile, add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
Use a spoon to dip the truffles into the chocolate, then return them to the lined pan.
Drizzle in a zig zag any remaining chocolate overtop the truffles and top with optional toppings.
Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Serve or store in an airtight container in the fridge or freezer.
How to store
Leftover truffles should be stored in an airtight container in the refrigerator. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.
How to freeze
You can store these truffles in the freezer for 2-3 months. Just thaw them overnight in the fridge when you're ready to eat them.