I made this Vegan Espresso Truffles for my dad’s holiday dinner last month. The espresso made them bold, and my book club asked for the recipe.
Easy Vegan Espresso Truffles Recipe
These vegan espresso truffles are made from a blend of dark chocolate, espresso powder, and coconut cream, rolled in cocoa powder for an extra touch. The recipe takes about 30 minutes to prepare and yields approximately 12 truffles.
Ingredients
- 1 cup dark chocolate chips (vegan friendly)
- 1/2 cup full-fat coconut cream (chilled)
- 2 tablespoons espresso powder
- 1 tablespoon maple syrup or agave syrup
- 1/4 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder (for rolling)
- 1/4 cup chopped nuts or shredded coconut (optional for rolling)
Instructions
- Melt the Chocolate: In a heat-safe bowl over a pot of simmering water, melt the dark chocolate chips until smooth. Remove from heat and let cool slightly.
- Mix Ingredients: In a separate bowl, combine the coconut cream, espresso powder, maple syrup, and vanilla extract. Mix until well combined.
- Combine and Chill: Stir the melted chocolate into the espresso mixture until fully blended. Cover and refrigerate for about 15-20 minutes until the mixture is firm enough to handle.
- Form the Truffles: Once the mixture is firm, use a small scoop or your hands to form balls about 1 inch in diameter. Roll each truffle in cocoa powder or chopped nuts/coconut, if desired.
- Set and Serve: Place the truffles on a baking sheet lined with parchment paper and refrigerate until firm. Enjoy chilled or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 truffles
- Calories: 100kcal
- Fat: 7g
- Protein: 1g
- Carbohydrates: 10g
I keep the truffles in the fridge for up to two weeks. The stay bold, and I serve at room temperature.
