No Bake Brownie Truffles


  • 1/4 cup (28 g) coconut flour
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/2 cup (40 g) chocolate protein powder
  • 3 Tbsp (60 g) brown rice syrup
  • 3 Tbsp (48 g) nut or seed butter
  • 6 Tbsp (90 ml) non-dairy milk
  • 1/3 cup (60 g) chocolate of choice, for melting


  1. Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky.
  2. Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.
  3. To prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired.
  4. Refrigerate for ~15 minutes, or until the chocolate has set. Store the truffles in an airtight container in the fridge for up to 2 weeks.

(From: Running With Spoons)

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When you just need a sweet treat but don't want to pack all the junk in.  These are great for a evening or after school snack.