Valentine's Day Vegan Brownie Truffles

Want to make something special for the one you love? These Brownie Truffles are vegan and they can also be made gluten free too. They are the perfect indulgent for someone that is typically hard to shop for. They are so easy to make, and taste delicious! Make them a couple days ahead and store in the fridge.


For the topping, I used three different kinds of pink sprinkles, and they are all gluten free and free of artificial colors and dyes. The hot pink sprinkles are from India Tree's Nature's Colors Line, find here. The heart sprinkles are from Color Kitchen Foods, find here. The pastel pink sprinkles are from Ticings, find here. But, the Ticings Sprinkles are not vegan, so just keep that in mind if you are baking for a true vegan, stick to Color Kitchen and India Tree - I just had to use them because I love the color! 







Vegan Brownie Truffles

Makes 36


Brownies

284 grams (1 1/4 cups) organic cane sugar

1/2 teaspoon organic vanilla bean

57 grams (1/2 cup plus 3 tablespoons) organic Dutch cocoa powder

57 grams (1/2 cup) organic dark chocolate chunks (or finely chopped dark chocolate bar)

1/2 cup boiling water

1/2 cup organic canola oil

1/4 cup organic unsweetened vanilla coconut milk

255 grams (2 cups) organic all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt


Topping

567 grams (20 ounces) organic dark chocolate, finely chopped

pink sprinkles & hearts (links above on where to find)


Method Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.


In the bowl of a stand mixer fitted with the paddle attachment, add sugar, vanilla bean, cocoa, and dark chocolate. Add the boiling water and mix on medium speed until all the chocolate and cocoa are melted and you have a smooth chocolate.


In a separate bowl, add flour, baking powder and sea salt, and whisk together.

Add in the canola oil, coconut milk and the flour mixture and mix on low speed until just combined, do not over mix. Pour batter into pan. You will have to spread out until the brownie batter is completely even.


Bake brownies for 20 minutes or until a wooden pick inserted in center comes out clean.


Line a baking sheet with parchment paper. When brownies are cool enough to touch but not hot, remove from pan. It doesn’t matter if they break when coming out because you will be crumbling them up anyways.


Roll the brownies into small balls, you should get about 36, and place on prepared baking sheet. Place in freezer until firm, at least 1 hour.


In a double boiler, melt 510 grams (18 ounces) of the chocolate until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining chocolate, stir to combine completely, and let temperature reach 91°F. 


Dip each brownie ball into chocolate. Use a fork so the excess chocolate can drip off. Place back on parchment paper.


Place the tray back in the freezer for 10 to 15 minutes or until the chocolate has hardened. If the chocolate is still melted, dip each brownie ball again. If you need to re-melt the chocolate, put back on the double boiler.


Once the brownies have gotten the second coat of chocolate, sprinkle with different sprinkles.


Store in a cool dry place, or in the fridge for up to 7 days.


Gluten Free - Replace the organic flour for 255 grams (1 2/3 cups) organic gluten free flour blend.


High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

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