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Coffee Ganache Truffles on Charcuterie Board

moka coffee pot
These vegan coffee ganache truffles combine creamy richness, bold espresso flavor, and serious wow-factor. They’re bite-sized showstoppers for any dessert board.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 20 servings
Calories 90 kcal

Ingredients
  

  • 1 cup vegan dark chocolate chips
  • ½ cup canned full-fat coconut milk
  • 1 tbsp espresso powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Cocoa powder or crushed espresso beans for coating

Instructions
 

  • Step 1: In a saucepan, warm coconut milk over low heat until it just simmers—don’t let it boil like your relationship drama.
  • Step 2: Remove from heat, add chocolate chips, espresso powder, vanilla, and salt. Stir until smooth like your best selfie filter.
  • Step 3: Chill mixture in fridge for at least 2 hours or until firm enough to scoop. Patience, friend.
  • Step 4: Scoop small balls and roll gently with your hands. Channel all that built-up passive aggression.
  • Step 5: Coat with cocoa powder or crushed beans for texture and flair. Place on parchment-lined tray like they’re royalty.
  • Step 6: Serve cold or room temp on your charcuterie board. Pair with gossip and compliments.

Notes

Nutritional Values (Per Serving – 1 Truffle)

  • Calories: 90
  • Total Fat: 6g
  • Saturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 1g

Vitamins and Minerals (Per Serving)

  • Iron: 6%
  • Magnesium: 5%
  • Potassium: 4%
  • Copper: 7%
  • Zinc: 3%

Additional Notes/Tips to Enhance Flavor

  • Add a touch of cinnamon or cayenne for main character energy.
  • Use flavored coffee powders for a twist (hello, hazelnut moment).
  • Swap cocoa coating for shredded coconut if you’re feeling tropical.
  • Store in the fridge, but let them warm slightly before serving.
  • Bonus points for pairing with cold brew and not answering emails.