fudgy brownie batter truffles

Saturday, January 28, 2017

I'm always trying to sneak in foods that lean towards the healthier side.  It really isn't that hard with the regular meals, however, when it comes to the sweets, I seem to struggle a bit.  So, when I saw these pop up over on Julie's site, I knew I had to make them.
Grain free, vegan chocolatey goodness, I tell you!  The texture is a tiny bit different, but I promise those kids will never know they contain chick peas.  They truly are delicious.
We didn't have any chocolate nut butter, so I used almond butter and added some cocoa powder.  The truffles sprinkled with shredded coconut are my favorite.  I double the recipe and popped some in the freezer for those afternoons I spend with my yarn.

Happy Saturday!

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5 comments

  1. This sounds like an interesting mixture. They look pretty.

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    1. Wow… So yummy. I am very happy to see here post on fudgy brownie batter truffles. I love brownie. Thanks for sharing here the recipe of brownie batter truffles which are very easy to understand and would live to share with my team of dissertation writers who are providing best UK dissertation editing service with me and also loved brownie very much at Dissertation Help UK. I hope they would like it. I love your blog and very excited to make such a yummy brownie. Thanks!

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  2. So glad you tried them!!! I have a recipe somewhere for brownies that use black beans, and I find that they also work well. The only caveat I've noticed is that if they aren't refrigerated, they will spoil a little faster. But that requires enough to be leftover for more than a few days!

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  3. Hi Leslie,
    My socks look so much larger. Did you make 1 inch ribbing and 2 inch stockinette? Thanks.
    Carol

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    1. hi carol! yes! 1 inch ribbing and 2 inches of stockinette. hope that helps! xx

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