These delectable homemade truffles are completely allergy friendly and made with granola butter (or your favorite nut/seed butter). They’re a perfect holiday treat or way to satisfy your chocolate craving.
Homemade chocolate truffles are such a fun, no bake way to show your love for Valentine’s Day. Or just a fun way to enjoy some delicious chocolate! These truffles are completely gluten free, vegan, and nut free, making them allergy friendly.
How do you make truffles?
These chocolate truffles are easy to make. You just combine granola butter with melted chocolate and a few other ingredients, then mold the truffles and pop them in the fridge to set. You can always add the truffle batter to a silicone mold to make the forming process easier.
If you decide to mold your truffles by hand, just be aware that it does get messy and you’ll need to work quickly as the heat from your hands melts the chocolate. Once the batter has set, you can scoop out small amounts and roll them into balls with your hands before popping them back in the fridge.
Once set, coat them in a layer of melted chocolate and top them off with flaky sea salt.
What is in truffles?
The base of these truffles consists of granola butter and melted chocolate. The granola butter keeps this recipe completely nut and seed free, but you can always use whatever nut/seed butter you like.
Coconut oil, vanilla extract, and coconut sugar are added to the base to bring truffles together. Then they are coated in a layer of melted chocolate. My favorite chocolate to use is Enjoy Life because it is free from the top 14 allergens.
This recipe makes about 14 truffles, but you can easily double the recipe
Granola Butter Chocolate Truffles
Ingredients
Truffle Base
- 3/4 cup Chocolate chips
- 1 Tbsp coconut oil
- 1/2 cup Granola butter or any nut/seed butter of choice
- 1 tsp vanilla extract
- 2 Tbsp coconut sugar
- 1/4 tsp salt
Chocolate Coating
- 1/2 cup chocolate chips
- 1 tsp coconut oil
- flaky sea salt
Instructions
- Melt the chocolate chips and coconut oil together on low over the stove or in the microwave at 30 second intervals.
- Combine the granola butter, melted chocolate, vanilla, sugar, and salt together in a bowl and stir to combine.
- If using a mold, pour your batter into the molds and place in the fridge to set for 30-60 minutes. If not using a mold, put batter in the fridge for 10-30 minutes, until set, but not too firm. Using a small scoop, scoop tablespoon size amounts of batter into your hand and form into a ball. Work quickly as the heat from your hands will melt the chocolate (this process will be messy). Place the balls on a parchment lined plate and set back in the fridge to set for at least 30 minutes.
- Once truffles are set, melt the chocolate chips and coconut oil for the coating together in a small bowl. Coat each truffle in the melted chocolate then place back on the parchment lined plate. Sprinkle with flaky salt while chocolate is still wet then put back in the fridge until chocolate is set.
- Enjoy!
