Vegan Chocolate Espresso Truffles with Coconut Oil - Goodness Me!

Vegan Chocolate Espresso Truffles with Coconut Oil

by Katie Mitton December 02, 2014 15 Comments

Vegan Chocolate Espresso Truffles with Coconut Oil

Okay... if there is one new dessert recipe you're going to try this year, make it this one. Never before have truffles been so easy to make, so decadent to taste, and so indulgent (but healthy) to enjoy. Don't believe us? This recipe uses full fat coconut milk for a creamy texture--loaded with healthy fats to boost metabolism! It uses coconut oil for texture--again, lots of healthy fats and the goodness of coconut, and also dairy free (the coconut milk is, too!). We use dairy free chocolate chips for a sweet chocolate taste, and add coffee grounds for that extra kick--and that's it. Dairy free, gluten free, sugar free, and oh-so-tasty. You have to give these truffles a try!  

To make a comparison for you: there's a popular chocolate treat out on the market with a velvety center, it rhymes with "Mindt". Yep, this homemade recipe for Chocolate Espresso Truffles taste just like those--but better, healthier, vegan, nutritious, and even more delicious. Make a batch for your next gathering or family dinner, treat your family to these chocolate delights, or eat them as you make them--we won't judge!  

2 cups Enjoy Life Mini Chocolate Chips
1 cup full fat coconut milk
1/2 cup coconut oil
2 tsp. instant coffee grounds + 2 Tbsp. hot water (optional if you want the coffee flavour)
cocoa powder for dusting  

Place ingredients on the top of a double boiler over high heat. Stir until melted. Mixture will be very dark, smooth, and glossy. Refrigerate 4 hours or overnight. Scoop out some of the chocolate and roll into 1 inch balls. Roll in cocoa powder and place in the fridge. Recipe by: Sandy Pomeroy

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Katie Mitton
Katie Mitton

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15 Responses

Katie Mitton
Katie Mitton

March 01, 2016

Pamela, they are amazing! Hope you like them!

Pamela Morton
Pamela Morton

March 01, 2016

OMG thank you for this recipe. I can’t wait to try it. Sandy Pomeroy you have done it again, another amazing recipe!!

Katie Mitton
Katie Mitton

March 01, 2016

So sorry to hear that, Jenn! We have not had this issue yet with other customers trying this recipe. I’m sorry you didn’t have success with it—hopefully you do next time!

Jenn
Jenn

March 01, 2016

Overnight refrigeration did not help, followed recipe exactly and have a unsolidified mess. It’s actually much like a ganache. Very disappointing.

Katie Mitton
Katie Mitton

March 01, 2016

Hi Jenn, that’s strange. How much water did you add to the recipe? Try refrigerating overnight and see if that helps!

Jenn
Jenn

March 01, 2016

I’m having an issue with the mixture being too liquidy to form into truffles. I refridgerated the finished mixture for 8 hours, and it is still too liquidy. Any suggestions?

Sara
Sara

March 01, 2016

I didn’t want coffee in mine, so I’m trying it with grated orange peel instead!

Katie Mitton
Katie Mitton

March 01, 2016

So glad you enjoyed them, Laurie!

Laurie
Laurie

March 01, 2016

These were absolutely delicious! They were a bit wet to handle but more time in the fridge solved that. Everyone loved them. Thanks so much!

Katie Mitton
Katie Mitton

March 01, 2016

Hi Joanne – thank you for your kind words! Sandy is a wonderful chef and I’m so glad you’re enjoying Beyond LW with Deb. She is fantastic! The sugar content in the chocolate chips noted here (Enjoy Life) is 14g for 2 tbsp. and the sugar source is evaporated cane juice. You could certainly use chocolate that is sweetened with stevia, that would not be a problem. We don’t use much chicory root or erythritol, but the choice really is yours. Going with a chocolate that is as dark as possible with real cocoa and little sweetener is always the best choice. If you try to make these truffles, make them smaller for a smaller serving size and less sugar per serving. Enjoy! :)

Joanne Lowe
Joanne Lowe

March 01, 2016

These look AMAZING, and any recipe Sandy Pomeroy makes—I’m on board!!! :) Excellent timing as I just started Beyond Life Watchers last week with Deborah Lancaster (instructor extraordinaire, she is amazing!!!), so these would be a lovely treat!

One quick question, how much sugar is in the chocolate chips? I assume there is some in those, I have bought them previously.

I recently bought some chocolate that use a sweetener that is mainly chicory root (and lots of healthy fibre) and stevia, and a small amount of erythritol is used too. I think this company used to make chocolate chips, but they do make dark chocolate in bars… Found this through a recipe site I found on the Wheat Belly FB site… Is it better to use chocolate chips with a bit of sugar or to go to ones with other sweeteners like this? I know many artificial sweeteners are not healthy and cause digestive issues, but stevia is healthy and I would think chicory root would be too. Dr. Davis uses erythritol and monk fruit in his Wheat Belly sweetener. This other company makes their own sweetener that is almost all chicory root with a bit of stevia, ordered some but haven’t tried it yet. The dark chocolate is good…

Trying to figure this out and do what is healthiest. I hope you don’t mind the questions…

Thanks so much! I LOVE your recipes and am always trying different ones on the GM site, such a blessing to have these—thank you!!! :)

Best wishes,

Joanne

Katie Mitton
Katie Mitton

March 01, 2016

Great idea, Sara! How did they turn out?

Amber
Amber

March 01, 2016

Great,

Thanks Katie!

Katie Mitton
Katie Mitton

March 01, 2016

Hi Amber, we have some all natural varieties at Goodness Me! that you can check out. Mount Hagen is made without chemicals, or you can try A Vogel Instant Coffee Substitute. You can also make them without the coffee added. I hope that helps!

Amber
Amber

March 01, 2016

Hi there,

I’m wondering about the instant coffee. Aren’t there many toxins and or chemicals in instant coffee?

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