Vegan Coffee Truffles
These vegan coffee truffles were created when I wanted to make something simple yet delicious. The main ingredient is dates, and let me tell you, a friend who isn’t typically a fan of dates was amazed by how tasty these truffles are!
Although I don’t drink coffee, I’m a huge fan of coffee-flavored desserts, so I added a bit of organic, caffeine-free coffee powder.
The flavor reminds me of Estonian “kama” chocolate, which I loved as a kid. Kama chocolate combines rich, creamy chocolate with a roasted grain mix, offering a nostalgic flavor I can’t get enough of.
Ingredients
Dates
Why They’re Used: Naturally sweet and sticky, they hold the truffles together.
Benefits: High in fiber and antioxidants, providing a natural energy boost.
Substitute: Regular dates (soak in warm water for 10 minutes to soften).
Cacao Powder
Why It’s Used: Adds rich, deep chocolate flavor.
Benefits: Packed with antioxidants and may improve heart health.
Substitute: Unsweetened cocoa powder.
Organic Caffeine-Free Coffee
Why It’s Used: Enhances the flavor with a coffee kick without the caffeine.
Benefits: Offers a gentle boost of energy and antioxidants.
Substitute: A tiny amount of decaf coffee grounds.
Almond Butter
Why It’s Used: Provides creaminess and a rich, nutty flavor.
Benefits: Rich in healthy fats and protein, supporting heart and brain health.
Substitute: Any nut butter, like peanut butter or cashew butter.
Dark Chocolate (80%)
Why It’s Used: Creates a rich and indulgent chocolate coating.
Benefits: Dark chocolate is high in antioxidants and supports heart health.
Substitute: Any chocolate of your choice (milk or vegan chocolate).
Extra Virgin Coconut Oil
Why It’s Used: Helps the chocolate coating set and adds a slight sheen.
Benefits: Rich in medium-chain fatty acids, good for metabolism.
Substitute: Vegetable oil or cacao butter.
MORE HEALTHY TRUFFLE RECIPES:
Vegan Coffee Truffles (healthy)
Ingredients
Method
- In a food processor, combine the dates, cacao powder, caffeine-free coffee, almond butter, and a pinch of salt. Blend until the mixture is sticky and smooth.
- If your dates are a bit dry, soak them in warm water for 10 minutes, then drain well.
- Transfer the mixture to the freezer for about 30 minutes to firm up.
- Tip: If you want to skip freezing, mix in about ⅓ cup of almond flour (or other flour of choice) to help firm it up.
- Roll the mixture into bite-sized balls (or egg shapes for Easter!). Slightly wet hands can help with sticking.
- Melt dark chocolate with coconut oil using the double boiler method: place the ingredients in a heat-safe bowl over a pot of simmering water and stir until fully melted and smooth.
- Dip each truffle into the melted chocolate and place on a lined tray. Refrigerate until the coating sets (about 15–20 minutes).
- Store truffles in an airtight container in the fridge.
- Bonus tip: They’re even better on the third day, so make them up to 2 days ahead for the best texture and flavor!
