You meditate with cucumber, but let’s be real—you survive motherhood, work stress, and group chats by mainlining espresso in chocolate form.
This combo screams balance: hydration on one plate, decadence in a bite-sized truffle that whispers “treat yourself, girl, you’ve earned it.”
Crunch meets creamy, caffeine kisses coolness, and somehow you’re suddenly both refreshed and alert enough to fold laundry and fight patriarchy.
Vegan, yes. Boring? Absolutely not. This duo is a salad-dessert situation that says, “I glow from cucumber and sass from caffeine.”
Serve it, eat it, brag about it—because multitasking never tasted this glam.

Cucumber Salad with Coffee Truffles
A crisp cucumber salad teams up with rich, homemade coffee truffles for a wildly refreshing and decadently caffeinated vegan two-course masterpiece.
Ingredients
Cucumber Salad:
- 2 large cucumbers thinly sliced
- 1 tbsp lemon juice
- 1 tsp agave nectar
- 1 tsp olive oil
- Pinch sea salt
- Fresh mint finely chopped (1 tbsp)
Coffee Truffles:
- ½ cup full-fat coconut milk
- 1 tbsp instant coffee or espresso powder
- 1½ cups vegan dark chocolate chips
- 1 tsp vanilla extract
- ⅛ tsp salt
- Cocoa powder or crushed almonds for rolling
Instructions
Cucumber Salad:
- Slice cucumbers thin using a sharp knife or mandoline.
- In a bowl, whisk lemon juice, agave, olive oil, and salt.
- Toss cucumbers in the dressing.
- Add mint. Chill for 10 minutes. Done.
Coffee Truffles:
- Heat coconut milk in a saucepan until hot but not boiling.
- Stir in coffee powder and vanilla extract.
- Pour over chocolate chips in a bowl. Let sit for 1 minute.
- Stir until smooth. Add salt. Chill for 20 minutes.
- Scoop, shape into balls, roll in cocoa or nuts. Chill again.
- Eat two. Pretend you’ll save the rest.