Espresso Nut Butter Truffles
A no-bake, creamy, bold-flavored vegan truffle infused with espresso and nut butter. Indulgent, satisfying, and fancy without the effort.
Ingredients
- 1/2 cup creamy nut butter almond, peanut, or cashew
- 2 tbsp maple syrup
- 1 tbsp brewed espresso cooled
- 1/2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup oat flour or almond flour
- Pinch of salt
- 1/3 cup vegan dark chocolate chips for coating, optional
- 1 tsp coconut oil for melting chocolate
Instructions
- In a mixing bowl, combine nut butter, maple syrup, vanilla, espresso, and a pinch of salt.
- Stir in cocoa powder and oat flour until a thick dough forms.
- Scoop mixture into 12 equal portions and roll into truffle balls.
- Place them on a tray lined with parchment paper.
- Freeze for 30 minutes until firm like your personal boundaries.
- Melt chocolate chips with coconut oil in a small bowl.
- Dip each chilled truffle in the chocolate and place back on the tray.
- Refrigerate until set. Devour responsibly—or not.
Notes
🔬 Nutritional Info (Per Truffle)
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
🌱 Vitamins & Minerals (Per Truffle)
- Magnesium: 6%
- Iron: 5%
- Zinc: 4%
- Vitamin E: 5%
- Copper: 7%
💡 Tips & Notes
- Add crushed espresso beans to the coating for bonus energy and crunch.
- Use any nut butter you love—hazelnut makes it extra bougie.
- Want a protein boost? Toss in a tablespoon of plant protein powder.
- Keep them chilled. Hide them behind kale to avoid roommates.
- Perfect gift idea—just remember to keep a backup stash for emotional emergencies.