Filled with Amy’s Sunny candy, wrapped in brownies and dipped in chocolate, these plant-based chocolate truffles are perfect for Halloween!
- Melt ¾ cup vegan chocolate chips by alternately microwaving for 30 seconds, stirring, then microwaving for 30 more seconds and stirring until smooth.
- Transfer melted chocolate into a piping bag with a small round tip (or just use a resealable baggie with the tiniest bottom corner cut off) and draw (or trace) 24 bat wings (12 pairs) onto a baking tray or cutting board lined with parchment paper. Put the tray in the freezer to set up for 15 minutes.
- In a mixing bowl combine brownie crumbs with the vegan buttercream and set aside.
- Cut 4 Sunny candy bars into 4 pieces (12 pieces altogether) then form about 2 tablespoons of brownie mixture around each piece of candy bar to shape them into little balls then set them onto a parchment paper-lined baking sheet (or a cutting board). Put them in the freezer for 15 minutes.
- Once chilled, dip each brownie ball into melted chocolate with a fork, scraping off any excess chocolate with another fork then return the truffles to the parchment paper.
- Stick chocolate chip ears on the top of each truffle and chill them for 10 minutes or so. Dip each truffle for a second time into melted chocolate, using the same method as before. If you want to omit the second dip, you can skip straight to assembling your bats after the first dip, but the second dip makes them look smoother.
- Stick wings onto the sides of each bat, ears on the top and eyes on the front.
- Repeat with the rest and chill until you’re ready to serve them.
These treats can be kept for up to a week in the fridge, stored in an air-tight container.