Preheat the oven to 350 degrees. In a bowl mix together brownie batter (we used applesauce in place of oil) Bake in a greased 8x8 baking dish for 20 minutes or until a cake tester comes out clean when inserted in the center.
Allow brownies to cool completely after baking. Once cool, break apart with your hands until they are crumbled.
Stir in greek yogurt, softened cream cheese until a smooth mixture forms.
Prepare a parchment lined baking sheet. Scoop the batter out with a 1 inch cookie scoop or by tablespoon. The truffles do not need to be perfectly round, we will fix them later!
Place the truffles in the freezer for 20 minutes.
When the truffles come out of the freezer you can re-roll them to make them more round if you’d like. Don’t over work the batter or it will melt.
Heat chocolate chips and coconut oil in the microwave until melted, stirring every 20 seconds. You don’t want them to be too hot, just melted enough that you can dip the truffles!
Coat truffles in chocolate and return to a parchment lined baking sheet. You can also drizzle the truffles with chocolate.
Top with sprinkles or mini chocolate chips and freeze for another 20 minutes.