Brownie Batter Truffles (Gluten free, Paleo)

Yesterday I wanted brownies, but the thought of waiting for them to bake and then cool was disagreeable.  I thought about making brownie batter truffles instead.  Since there’s no egg in this recipe, you can taste as you’re making it and adjust the sweetness as desired.  If you’re in a really big hurry, you can skip melting the chocolate and roll these in cocoa powder or shredded coconut.  You can get your brownie fix on pretty fast.

I like these truffles because they are sweetened mainly with dates, but have enough chocolate and coffee in them to not taste fruity (I hate in when healthy desserts that are supposed to be chocolatey taste fruity instead).  If you use two tablespoons of coffee here, you will get a little bit of a mocha flavor.  Try one tablespoon of coffee and one of water, or all water, if you don’t want that.

This recipe makes a really small batch–just right for someone like me who’s trying to indulge sparingly.  I wouldn’t blame you if you wanted to double it, though, because these did disappear pretty fast!

Ingredients (makes about 10 truffles):

10 pitted dates, soaked in hot water for at least 20 minutes
2 tablespoons cocoa
2 tablespoons coconut flour, sifted
2 tablespoons coconut oil
1/2 teaspoon vanilla
1 teaspoon granulated maple sugar or brown sugar (optional)
2 tablespoons brewed coffee or water
Pinch of salt

3 ounces dark chocolate (at least 70% cacao) or cocoa or unsweetened shredded coconut, for coating

Combine all of the ingredients except the melted chocolate in a food processor and pulse until smooth.  Transfer the mixture to a small bowl and stick it in the freezer for 10-15 minutes to firm up.  Line a plate or small baking sheet with parchment paper.

Using a teaspoon and your hands, form the mixture into balls.  Place them on the parchment paper and stick them back in the freezer to firm up while you get the chocolate ready, or go ahead and roll them in cocoa or coconut right away if you are not using melted chocolate.

Melt the dark chocolate.  I microwave mine in 20 second intervals, stirring after each.  I like to melt the chocolate in a glass or jar that’s tall and skinny because it’s easier for dipping than using a wide bowl.  Coat the truffles in chocolate by dropping in one truffle at a time, turning it over, then carefully removing it with a fork and letting any extra chocolate drip off.  Place the truffle on the parchment paper.  When you’re done dipping your truffles, refrigerate them to firm up before serving.  Truffles will keep, refrigerated, for at least three days.  You may have some extra dipping chocolate, but it’s hard to dip if you use less than 3 ounces.

If you don’t want any added sugar in your truffles, roll them in cocoa powder or finely shredded unsweetened coconut instead.

If you want to put your truffles in candy cups, let them harden on parchment paper first.  If you put them in the cups right after dipping you will drip chocolate all over your pretty cups.