Enjoy the ultimate sweet sensation of these vegan Raspberry Truffle Brownies! These chocolatey treats are ideal for get-togethers with friends, family, or on a romantic date night. They include a rich raspberry truffle coating that gives each bite an explosion of flavor.
This rich and simple-to-make dish will up your dessert game and have everyone who tries one, craving after more.
What you’ll love about this recipe
- Rich chocolate
- Fruit layer
- Make ahead
- Meal prep
- Kid-friendly and family friendly
Frequently Asked Questions
Can I add in nuts to the brownies?
Certainly! Adding nuts to the brownies can bring a delightful crunch and additional flavor. Chopped walnuts, pecans, or almonds work well with the richness of the chocolate and the fruity essence of the raspberry truffle layer. Simply fold in the desired amount of chopped nuts (usually 1/2 cup) into the brownie batter before baking. Adjust the quantity based on your preference for nuttiness.
Can I use raspberry preserves instead of jam?
Yes, but seedless jam gives the smoothest truffle layer. Preserves may have more texture from fruit pieces or seeds.
Is there a substitute for coconut oil?
Yes, you can use coconut butter instead of coconut oil.
More Delicious Vegan Chocolate Desserts
- Cherry Chocolate Cobbler
- Chocolate Raspberry Layered Parfaits
- Berry Cobbler
- Vegan Chocolate Mousse
- Vegan Chocolate Brownies
- Chocolate Chip Cookies
Raspberry Truffle Brownies
Ingredients
For the brownies
- 1 1/4 cup all-purpose flour
- 1/2 cup granulated white sugar
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plant-based milk
- 1/2 cup vegan butter, melted
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
For the raspberry truffle layer
- 1 1/4 cup vegan dark chocolate, chopped
- 1/2 cup raspberry jam (seedless is best)
- 2 tablespoons freeze-dried raspberry powder (optional)
- 1 teaspoon lemon juice (optional)
- 1/2 cup full-fat canned coconut milk
- 2 tablespoons coconut oil
- pinch of salt
Instructions
- Preheat the oven to 350°F. Grease and line an 10×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
- In a large bowl, whisk together flour, brown sugar, white sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the plant-based milk, melted vegan butter, applesauce, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until combined. Don't over mix. Fold in the vegan chocolate chips.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow it to cool completely.
- To make the raspberry truffle layer, add the chopped vegan dark chocolate, full-fat coconut milk, coconut oil, and pinch of salt to a small saucepan. Warm over low heat, stirring often, until the chocolate is melted and the mixture is smooth.
- Remove from the heat and stir in the raspberry jam and lemon, if using, until fully combined.
- Spread the raspberry truffle mixture evenly over the cooled brownies.
- Refrigerate for at least 2–3 hours, or until the truffle layer is firm and set.
- Once set, lift the brownies from the pan using the parchment paper. Cut into squares and serve.
Thanks for sharing this delicious recipe!
Hope you enjoy it!
Delicious!