Gluten-Free Raspberry Chocolate Truffle Brownie Bombs

Brownie Bites
Brownie Bites

Created by Brianna Hobbs, Flippin’ Delicious


Prep Time - 30 mins

Cook Time - 30 min

Total Time – 1 hour

Serves: 9 Brownie Bombs

Gluten Free Raspberry Chocolate Truffle Brownie Bombs {with a dairy free option} make a decadent treat perfect for Valentine's Day, or anytime your sweet tooth needs satisfied.



  • 2 packages Canyon Bakehouse Gluten-Free Brownie Bites (18 brownie bites)
  • 9 fresh raspberries to go inside, plus however many raspberries you want to top the brownie bites

For the dairy-free chocolate truffle filling

  • ½ cup dairy-free chocolate chips
  • ¼ cup full fat coconut milk

For the chocolate coating

  • 1½ cups dairy-free chocolate chips
  • 2 teaspoons coconut oil

(optional) for the white chocolate truffle filling

  • ½ cup white chocolate
  • 2-4 tablespoons cream


  1. First, make the chocolate truffle filling. Heat the full fat coconut milk in a microwave safe bowl until bubbling (30-60 seconds). Add the dairy free chocolate and stir until smooth. Set aside.
  2. Make a thumbprint in the top of each brownie bite. Add a little chocolate truffle filling in the center of each thumbprint.
  3. Place a fresh raspberry in the chocolate truffle filling on HALF of the brownie bites, then top with another brownie bite that doesn't have a raspberry.
  4. Chill the brownie bombs in the freezer until set (approx 30 minutes.)
  5. Once the brownie bombs have set, get ready to dip. Line a baking sheet with parchment or wax paper.
  6. In a microwave safe bowl melt the chocolate chips and coconut oil by heating for 30 seconds in the microwave, and then in 15 second increments until melted.
  7. Using a fork, dip each brownie bomb in the chocolate. Gently tapping off the excess before placing on the parchment paper. Top with an additional raspberry or sprinkles.
  8. Let set at room temperature, or speed it up by popping the brownie bombs in the freezer.

Optional for the white chocolate truffle filling

  1. Heat the cream and white chocolate in a microwave safe bowl until smooth. Microwave for 30 seconds and then in 15 second increments, stirring in between. (If you want a runnier white chocolate filling like pictured use 3-4 tablespoons of cream, for a firmer filling use 2 tablespoons)



If dairy-free isn't a concern you can use regular semisweet chocolate instead of the dairy-free chocolate and use cream instead of the full fat coconut milk. I still recommend using the coconut oil because it helps the chocolate coating to be smooth and set up shiny and firm. Alternatively, you could use a chocolate candy coating to dip the brownie bombs.


You can easily half this recipe, or adjust it to make just the number of brownie bombs you want. 2 packages of Canyon Bakehouse Brownie Bites makes 9 brownie bombs, but if you only have one package half the filling and make 4 Brownie Bombs. Then eat the leftover Brownie Bite.