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Vegan Chocolate Espresso Truffles with Coconut Oil

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!  

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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Comments

Katie Mitton - March 1, 2016

Pamela, they are amazing! Hope you like them!

Pamela Morton - March 1, 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 - March 1, 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 - March 1, 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 - March 1, 2016

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

Jenn - March 1, 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 - March 1, 2016

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

Katie Mitton - March 1, 2016

So glad you enjoyed them, Laurie!

Laurie - March 1, 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 - March 1, 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! :)

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