Coffee and Hazelnut Truffles
These no-bake vegan truffles blend bold coffee, rich cocoa, and toasted hazelnuts into a fancy little treat with zero nonsense and max flavor.
Ingredients
- 1 cup roasted hazelnuts
- 1 cup Medjool dates pitted and soft
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp plant milk almond, soy, or oat
- Extra crushed hazelnuts or cocoa powder for rolling optional
Instructions
- Toss hazelnuts into a food processor and pulse until finely chopped—not dust, just sexy rubble.
- Add dates, cocoa powder, espresso, vanilla, and salt.
- Blend until the mixture forms a sticky, glorious dough. Add plant milk if it’s being dry and difficult.
- Scoop small portions and roll into smooth truffle balls with your hands.
- Optional but fabulous: roll in crushed nuts or cocoa to coat.
- Chill them in the fridge for 30 minutes before serving, if you can resist that long.
- Store extras in an airtight container—but honestly, there won’t be leftovers.
Notes
Nutritional Values (Per Truffle)
- Calories: 85
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1.5g
Vitamins & Minerals (Per Truffle)
- Iron: 5%
- Magnesium: 4%
- Folate: 3%
- Vitamin E: 6%
- Copper: 7%
Notes & Flavor Tips
- Use espresso powder, not brewed coffee, for bold flavor without soggy drama.
- Toast your hazelnuts for maximum flavor flirtation.
- Add a dash of cinnamon or chili powder if you like a kick with your indulgence.
- Keep them chilled for firm texture, unless you're into melty situations.
- Drizzle melted dark chocolate over the top for an extra “I bake on weekends” look.