Red-Eye Choco Truffle Squares


I will not lie.  I LOVE CHOCOLATE.  So does my husband, Greg.  By love, I mean can’t live without, dream about constantly and must have at least ten bars of great quality dark chocolate in the house at all times.  As for as procreation goes, we have produced two chocoholics of super-human propensity.  Yes, chocolate runs through our veins and is in our genetic make-up.  So, we bake a lot of chocolate treats in this house.  And why not?


It appears that the munchkins love chocolate – and these truffle squares – too!


Today, our brownie supply ran out.  My kids feel that their parents are substandard caregivers if something chocolate and freshly baked is not at their disposal.  No chocolate goodies on the counter?  This is a national emergency.  Ima, what to do?!


Make rich-tasting, oh-so-fudgy and decadent red-eye chocolate truffle squares, of course.  The kid’s faces were covered in chocolate – and smiles – in no time.

And did I mention that they are healthy?  Like, really good for you?  You would never guess.  My kids certainly didn’t!  With the amount of chocolate those little guys consume, this Ima has to be a little sneaky.  Also, these chocolatey bites are delicious served with fresh berries for an extra antioxidant, nutritional punch.


Thankfully, these little squares are one of the easiest things a chocolate-loving human can make.   Let’s get baking!DSC_0558


Red-Eye Choco Truffle Squares (Gluten-Free)

Sir Coffee, Mr. Beans and Madame Chocolate never got along this well!

Dry Ingredients:

¾ cup old-fashioned rolled oats (be warned:  some brands are not certified gluten-free)

¾ cup good quality cocoa

¼ tsp. salt

½ tsp. baking powder

½ tsp. cinnamon

Wet Ingredients:

1 can red beans, any variety, rinsed well and drained

¾ cup lightly packed, light brown sugar

6 Tbsp. puréed, canned pumpkin *

6 Tbsp. applesauce

½ cup strong, freshly brewed coffee, decaffeinated or regular **

2 large eggs

½ cup chopped, good quality 70% dark chocolate or dark chocolate chips

Sliced fresh strawberries, optional


1.) Preheat oven to 350 degrees Fahrenheit and spray an 8×8 inch, square pan with cooking spray. Combine all (dry) ingredients through cinnamon in a food processor and process until a fine powder is formed.

2.) Add in all remaining (wet) ingredients through eggs (except chopped, dark chocolate or chocolate chips and strawberries) and process the mixture until smooth and well combined.  Then, add chopped, dark chocolate or chocolate chips, and pulse about five times, just until the chocolate is mixed in.

3.) Pour the batter into the prepared pan and even out the top with a spatula.  Then, bake for 18-20 minutes. Do not over-bake.   When done, a toothpick inserted two inches from the edge of the pan will come out clean.  Like most baked goods, the contents of the pan will continue to bake while it cools.  Rest the pan on a wire rack for 30 minutes.  Then, cut into squares and serve with sliced strawberries, if desired.

4.) Most importantly, enjoy!  Preferably after your kids are in bed with a glass of Cabernet Sauvignon.

*you will not taste the pumpkin; it simply makes these little treasures extra moist

**no coffee taste here; coffee serves to enhance the chocolate flavor


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©Shanna Koenigsdorf Ward, (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.


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