Chocolate Brownie Raspberry Truffles

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  • Vegan
  • Vegetarian
  • Egg-free
  • Dairy-free

These Chocolate Brownie Raspberry Truffles are rich, fudgy, and bursting with fruity contrast. A soft, brownie-style centre made with oat flour, cacao, peanut butter, and chocolate Biomel is filled with a tangy raspberry chia jam, then coated in a crisp dark chocolate shell. Finished with crushed freeze-dried berries, they’re indulgent yet balanced, combining deep chocolate flavour with a fresh pop of raspberry. Perfect for entertaining, gifting, or make-ahead treats, these truffles are easy to prepare and store beautifully in the fridge or freezer.

Recipe made by: Nourishing Amy

Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Serves: 12

Nutrition Information (per serve)

165
Calories
10.0g
Fat
4.0g
Saturates
9.0g
Sugars
0.1g
Salt
4.0g
Protein
14.0g
Carbs
3.0g
Fibre

*Nutrition information is calculated using an ingredient database and should be considered an estimate.

Ingredients

  • 100g fresh raspberries
  • 1 tsp water
  • 1/2 tbsp chia seeds
  • 50g oat flour
  • 50g cacao powder
  • 30g Biomel Chocolate Complete Gut
  • 80g smooth peanut butter
  • 90ml Biomel Chocolate Gut Health Shot
  • 60ml maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • 150g dark chocolate
  • 1tbsp coconut oil
  • Freeze-dried berries, crushed

Method

  1. Add the raspberries and water to a small saucepan and cook over a high heat, smashing with a spoon until juicy. Allow to bubble for a few minutes until slightly thickened, then remove from the heat, stir in the chia seeds, and set aside to cool.
  2. In a bowl, mix the oat flour, cacao powder, and Biomel powder until combined. Add the peanut butter, Biomel shot, maple syrup, vanilla extract, and salt, and stir into a thick, sticky batter.
  3. Divide the mixture into 12 portions (around 30 g each) and roll into balls. Place on a parchment-lined tray and press a thumb into the centre of each to create a hollow.
  4. Spoon a small amount of the cooled raspberry jam into each indent, then place the tray in the freezer for 30–60 minutes until firm.
  5. Melt the dark chocolate and coconut oil together in a heatproof bowl until smooth.
  6. Dip each chilled truffle into the chocolate, allowing excess to drip off, then return to the parchment. Sprinkle with freeze-dried berries while the chocolate is still wet.
  7. Refrigerate for 15 minutes until set.

Gut Health Tips

Cacao powder is a natural source of magnesium and iron, minerals that play a role in energy production and normal muscle function. It also contains plant compounds that contribute to its rich flavour and make chocolate-based treats feel satisfying, even in small portions.