These delectable Granola Butter Truffles are completely allergy friendly. They are gluten free, vegan, and nut free since they’re made with granola butter. Perfect for Valentine’s Day or to satisfy a 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 healthy chocolate truffles are made with only 4 main ingredients (6 if you count the vanilla and salt) and are quick to whip up.
Granola butter is a nut and seed free spread made from oats that is perfect for those with allergies. If you use a certified gluten free version, it is also celiac safe. It’s a great alternative to thing like peanut butter, almond butter, or sunflower seed butter in healthy baked goods.
Granola Butter Truffle Ingredients
- Chocolate chips: you can use any type of chocolate chips or a bar of chocolate you want, but I love using dark chocolate. Use something like HU Kitchen chocolate to keep these truffles refined sugar free.
- Coconut oil: this helps keep the chocolate shiny! Just a little fat to hold everything together.
- Granola butter: I make a homemade version that is lower sugar and uses certified gluten free oats.
- Vanilla Extract:
- Coconut sugar: a refined sugar free sweetener to keep these truffles healthier.
- Salt: adding a little flaky salt on top always enhances the flavor!
How to Make Granola Butter Truffles
These chocolate truffles are easy to make. You’ll start by melting the chocolate chips and coconut oil, then mix them together with the rest of the ingredients.
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.
Once set, coat the homemade chocolate truffles in a layer of melted chocolate and top them off with flaky sea salt. Pop them in the fridge to set and enjoy!
Substitutions and Variations
Granola butter: if you tolerate nuts or seeds, you can always use your favorite nut or seed butter like almond butter or pumpkin seed butter.
Variations: sprinkle the tops of these healthy chocolate truffles with crushed nuts, freeze dried fruit (like raspberries or strawberries), or a speciality salt that you love. You could even try mixing in a couple tablespoons of your favorite jam to the filling to add more berry flavor.
Tips for Making Chocolate Truffles
Chocolate can be finicky, it melts quickly and easily! So here are some tips when making these truffles:
- After mixing the truffle ingredients together, pop the batter into the fridge for 10-30 minutes so it hardens up some and is easier to mold. Just make sure to put molded truffles back in the fridge!
- When forming the truffles, if doing it by hand, work quickly as the heat from your hands will melt the chocolate. Take breaks and use the fridge as needed!
- To coat the granola butter truffles, use two forks to dip them into the melted chocolate coating. Lift the truffle out of the chocolate with the fork(s) and let it drip off before placing the truffle on a parchment lined tray to set.
How to Store Granola Butter Chocolate Truffles
Keep these truffles stored in the fridge for up to 5 days. You do not want to keep them at room temperature or they will melt!
More Chocolate Recipes
Gluten Free and Dairy Free Raspberry Cheesecake Bars
Gluten Free Chocolate Walnut Banana Muffins
Gluten Free Raspberry Chocolate Chip Cookies
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!
