Vegan Espresso Dark Chocolate Truffles

vegan espresso dark chocolate trufflesvegan espresso dark chocolate truffles

Most of us need few excuses to dig into a plate of chocolate truffles, especially when coffee is involved.
My take on vegan espresso dark chocolate truffles combines a velvety chocolate base with just enough espresso
flavor to give you your caffeine fix. The fact that this version is vegan, kosher for Passover, and
healthy (no added sugar!) is just icing on the cake.
I make these truffles with whatever nuts I have on hand (hazelnuts are to die for and make them taste
like Nutella). Roll them in cocoa powder, unsweetened shredded coconut, sprinkles, or shaved dark chocolate.

Vegan Espresso Dark Chocolate Truffles (Vegan)

Makes about 15
1 cup cashews
½ cup almonds
1 cup pitted medjool dates (roughly 10-12, depending on size)
¼ cup cocoa powder, plus ½ cup for coating
1 teaspoon ground coffee


Combine the cashews and almonds in a food processor and process until very finely ground. With the
motor running, add the pitted dates one by one until a consolidated dough begins to form. Add the
cocoa powder and ground coffee and process until fully incorporated.
Working with 1 tablespoon of dough at a time, roll the dough into balls. Pour ½ cup cocoa powder into
a shallow dish and roll the balls around until coated. Serve at room temperature, or place in the
refrigerator until ready to serve.

This post originally appeared on The Nosher.

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