Coffee and Dark Chocolate Truffles
Decadent, no-bake vegan truffles made with dark chocolate and coffee. They’re rich, bold, and melt-in-your-mouth delicious.
Ingredients
- 1 cup vegan dark chocolate chips
- ½ cup full-fat coconut milk
- 2 tbsp brewed espresso or strong black coffee
- 1 tsp vanilla extract
- Pinch of salt
- ¼ cup cocoa powder for rolling
- Optional: 1 tbsp maple syrup if you like it sweeter
Instructions
- Heat coconut milk in a saucepan over medium heat until it just simmers—don’t let it boil.
- Pour hot milk over chocolate chips in a mixing bowl. Let sit for 2 minutes.
- Stir gently with a spatula until smooth and silky (like your last good date).
- Mix in espresso, vanilla, salt, and optional maple syrup.
- Cover and chill in the fridge for 1.5–2 hours until firm.
- Scoop mixture into small balls. Try not to eat them all.
- Roll each truffle in cocoa powder for that fancy finish.
- Store in the fridge or devour immediately while pretending to “save some for later.”
Notes
Nutritional Values (Per Serving / 1 Truffle)
- Calories: 95
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Magnesium: 8%
- Copper: 9%
- Potassium: 4%
- Zinc: 5%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of cinnamon or chili for a spicy twist.
- Use espresso powder instead of brewed coffee for a stronger hit.
- Swap cocoa powder with crushed nuts or shredded coconut for extra glam.
- Serve with a shot of espresso or vegan Irish cream, because elegance.
- Store in an airtight container, unless you eat them all first—no judgment.