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These Crispy Chocolate Truffles are beyond easy and delicious. They are also so much healthier than most other truffle recipes! It’s an easy recipe to throw together to have a healthy dessert on hand for the week. They’re the perfect little crunchy + sweet treat.
Nutritional benefits of this recipe
- Simple Mills is a healthier company because they use natural sweeteners like coconut sugar for their products. Their brownie thins are delicious and perfect for this recipe.
- Cashew butter has healthy fats, Vitamin E, antioxidants, calcium, and magnesium. It is great for heart health, blood sugar, skin health, and more.
- Coconut sugar is dehydrated sap from coconut trees. It’s a fantastic sweetener to use because it’s natural but still delicious and is a great 1:1 sub for white sugar.
Ingredients for Crispy Chocolate Truffles
Simple Mills brownie thins – or sub their cinnamon sweet thins. I love the flavor of the brownie thins for this recipe, though!
Cashew butter – I love the mild, buttery flavor of cashew butter because it doesn’t take away from the chocolate flavor of these truffles. Peanut butter would also work for this recipe, or any other nut or seed butter – but just remember that each one has their own flavor so consider it when choosing (I find that some, like almond butter, overpower the chocolate flavor).
Oat flour – or any other flour of choice
Coconut sugar – or honey or maple syrup, but you may need to add a bit more oat flour if using a liquid sweetener to make sure the truffle mixture isn’t too sticky.
Chocolate chips – for the chocolate coating
Avocado oil – to make the chocolate coating thinner to make it easy to coat the truffles.
Method for Crispy Chocolate Truffles
- Crush the brownie thins then combine with the cashew butter, coconut sugar, and oat flour. If it’s super sticky, add 1-2 Tbsp more oat flour.
- Form into balls then place in the refrigerator for 10 minutes while you melt the chocolate. I made 22 truffles for reference.
- Melt the chocolate with the avocado oil. You can put it in the oven at 170ºF for 5 or so minutes or a double boiler on the stove. Mix together until smooth.
- Using a fork, roll the truffles around in the melted chocolate then place onto a parchment paper lined plate.
- Refrigerate for 10 more minutes to harden the chocolate.
- Enjoy! Store leftovers in the refrigerator in an airtight container.
Modifications for Crispy Chocolate Truffles
- Sub another nut butter such as peanut butter or almond butter if desired. I prefer cashew butter or peanut butter, whereas almond butter really adds a strong almond flavor.
- If nut-free, you can use a seed butter (like pumpkin seed butter or sunbutter) or even coconut butter (if using coconut butter, you probably won’t need oat flour since it’s more dry).
- You can use the other Simple Mills sweet thins flavors if desired. They have a cinnamon flavor that would be delicious!
- Add collagen for some protein – replace the oat flour with collagen and add a couple more Tbsp. Add a little bit more nut butter if needed for texture.
- For an extra chocolatey flavor, replace the oat flour with cacao powder – and add a bit more cashew butter if needed since cacao powder is pretty dry.
Other recipes you’ll love
Chocolate Peanut Butter Energy Balls
Ultra Gooey Brownies (with coconut sugar)
I hope you love these Crispy Chocolate Truffles! Please be sure to leave a comment and rating if you try it out. I would love to know what you think!
PrintCrispy Chocolate Truffles
- Prep Time: 15 minutes
- Chill time: 20 minutes
- Total Time: 35 minutes
- Yield: 22 small truffles 1x
Ingredients
1 cup Simple Mills chocolate brownie thins (80g)
1/3 cup packed cashew butter (100g)
2 Tbsp coconut sugar (23g)
1 Tbsp oat flour (8g), more if needed
Chocolate coating:
1/3 cup chocolate chips (60g)
2 tsp avocado oil, coconut oil, or grass-fed butter
Instructions
- Crush the brownie thins then combine with the cashew butter, coconut sugar, and oat flour. If it’s super sticky, add 1-2 Tbsp more oat flour.
- Form into balls then place in the refrigerator for 10 minutes while you melt the chocolate. I made 22 truffles for reference.
- Melt the chocolate with the avocado oil. You can put it in the oven at 170ºF for 5 or so minutes or a double boiler on the stove. Mix together until smooth.
- Using a fork, roll the truffles around in the melted chocolate then place onto a parchment paper lined plate.
- Refrigerate for 10 more minutes to harden the chocolate.
- Enjoy! Store leftovers in the refrigerator in an airtight container.
