Cucumber Salad with Espresso Truffles
moka coffee pot
A crisp cucumber salad meets rich espresso truffles in this refreshing-meets-indulgent, totally vegan combo. Perfect for women who multitask like queens.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 4 servings
Calories 45 kcal
Cucumber Salad:
- 2 cucumbers sliced thin
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- ½ tsp sea salt
- 1 tsp agave or maple syrup
- 1 tbsp chopped mint
Espresso Truffles:
- 1 cup dates pitted
- ¼ cup almonds
- 2 tbsp unsweetened cocoa powder
- 1 tbsp strong espresso or coffee
- ½ tsp vanilla extract
- Pinch of sea salt
- Optional: shredded coconut or cocoa powder for coating
Cucumber Salad:
Slice cucumbers and toss in a bowl.
Mix vinegar, oil, syrup, and salt in a small bowl.
Pour dressing over cucumbers and toss gently.
Garnish with mint and let chill for 10 minutes.
Espresso Truffles:
In a food processor, blend dates and almonds until crumbly.
Add cocoa, espresso, vanilla, and salt—blend until sticky dough forms.
Roll into 1-inch balls.
Coat with cocoa powder or coconut if you’re extra.
Chill in fridge for at least 20 minutes before serving.
📊 Nutritional Values (Per Serving)
Cucumber Salad:
-
Calories: 45
-
Total Fat: 1.8g
-
Saturated Fat: 0.2g
-
Carbohydrates: 6g
-
Fiber: 1g
-
Protein: 0.6g
Espresso Truffles:
-
Calories: 160
-
Total Fat: 6g
-
Saturated Fat: 1g
-
Carbohydrates: 23g
-
Fiber: 3g
-
Protein: 3g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:
-
Vitamin K: 16%
-
Vitamin C: 10%
-
Potassium: 6%
Espresso Truffles:
✨ Additional Notes & Tips
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Use medjool dates for easier blending and a naturally sweeter truffle.
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Want crunch? Add chopped hazelnuts to the truffles.
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Chill salad thoroughly—lukewarm cucumbers are a crime.
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Serve salad in martini glasses for peak drama.
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Coffee snob? Use fresh espresso. Life’s too short for instant.