These espresso vegan chocolate truffles are the definition of decadent and rich. Each one has a coconut cream-based chocolate ganache filling with hints of coffee favor and an a dark chocolate shell. Bottom line, these truffles are a chocolate-lovers dream come true!
Why you'll love this recipe
I’m just going to start by telling you how absolutely delicious these chocolate vegan truffles are. If I could marry them, I totally would no questions asked (sorry Stephen). As a huge fan of chocolate myself, this is my heaven. You could pop 2 or 3 in your mouth and not even realize it. You may be in a chocolate coma but hey, life is short, eat chocolate.
For real though, if you're looking for a chocolate filled treat. (hello Valentine's Day is right around the corner) this is it. With a creamy filling in the middle and a deep chocolate shell, these little bites resemble those beloved Lindt chocolate truffles.
Ingredients and notes
To make these truffles, you need just a few simple ingredients:
- Coconut cream - make sure you use cream and not milk. The coconut cream provides a thick base for the ganache. If you're familiar with coconut milk, you'll know it has a bit of water at the bottom which does not do well in the ganache. So, stick to full-fat coconut cream. This brand is my go-to.
- Coconut sugar - used to sweeten the filling. Because the coconut cream is unsweetened, a little added coconut sugar will give it a little pop of sweetness!
- Vanilla - believe it or not, vanilla extract actually elevates the flavor of chocolate. Just a little is added to the creamy ganache filling.
- Espresso powder - to give these little chocolate bites a hint of coffee flavor! To confirm, this recipe calls for instant espresso powder. You can typically find this in the baking aisle or coffee aisle at you local grocery store.
- Dark chocolate - this is used in both the filing and the shell. High-quality chocolate is a must! I love this brand as their chips are dairy-free and vegan and melt effortlessly.
Step by step directions
These chocolate vegan truffles are fun to make at home with a few simple steps. There is a little bit of chilling involved so make sure to follow the steps outlined below to ensure picture perfect truffles every time!
Step 1 - Melt the coconut cream. Heat the coconut cream on the stove over medium heat until it begins to bubble. Then, add the coconut sugar, vanilla extract, and espresso powder and stir to incorporate. The color should now look slightly tan and the sugar crystals should dissolve.
Step 2 - Pour over the chocolate. Next, place the chocolate in a large mixing bowl. Pour the warm coconut cream mixture over the chocolate chips. Using a rubber spatula, stir the mixture to melt the chocolate chips. This may take a minute or so to ensure each chocolate chip is melted. The texture at the end will be silky and smooth.
Place some saran wrap over the bowl and place it in the fridge for at least 6 hours to firm up. This is the chilling part and is necessary to allow the ganache to solidify enough to be able to roll into balls.
Step 3 - Roll the ganache into balls. This part needs to be done quickly. Take a small cookie scoop and scoop the chocolate ganache into balls. Roll in between your hands to smooth out the balls as best as possible (your hands will get messy - embrace it!). Place on a baking sheet lined with parchment paper. Return the baking sheet to the fridge to keep the balls firm while you melt the chocolate for the shell.
Step 4 - Dip truffle balls in melted chocolate. While the truffle balls are firming back up in the fridge, melt dark chocolate. This is best done in a double-boiler. You can use a makeshift version by placing a small skillet with your chocolate on top of a pot with a little bit of simmering water and stirring continuously. You want your chocolate to be velvety smooth and thin. Add some coconut oil to the chocolate to thin it out if needed.
Transfer the melted chocolate to a shallow bowl and use a fork or a candy utensil to dip each ball in chocolate. Transfer the truffles back to the baking sheet and place in the fridge for the chocolate shell to set. This should take about half an hour.
How to store
These vegan truffles are best stored in the fridge. Because the center is creamy, keeping them in the fridge helps the truffles maintain a solid form.
Frequently asked questions
We use a combination of vegan chocolate and coconut cream to make a silky creamy truffle filling. A hardened vegan chocolate shell helps hold everything together.
yes, most cocoa powder is vegan. As always, make sure to double check the ingredients on the back of the packaging.
These truffles can be stored in a freezer safe bag or container. Let them thaw for a few minutes at room temperature before biting into one. They will keep for up to 3 months in the freezer.
Want more chocolate? Check out these other recipes!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Espresso Chocolate Vegan Truffles
- 1 13- oz can coconut cream
- 1- 2 tablespoon coconut sugar
- 1 teaspoon vanilla
- 3 teaspoon instant espresso powder
- 2 cups dark chocolate chips - divided
- Espresso beans - to top if desired
- Heat a skillet over low heat and add the coconut cream, stirring continuously until the cream is melted and begins to simmer. Add the coconut sugar, vanilla, and espresso powder and stir until it dissolves. Remove from heat.1 13- oz can coconut cream, 1- 2 tablespoon coconut sugar, 1 teaspoon vanilla, 3 teaspoon instant espresso powder
- Place 1 ½ cup chocolate chips in a large mixing bowl. Pour the warm coconut cream mixture over top and stir until the chocolate is melted with a rubber spatula. Cover the bowl with saran wrap over top of the bowl and place it in the fridge to firm up for at least 6 hours or overnight. This step is important as the ganache needs to be firm to the touch in order to roll it into balls.2 cups dark chocolate chips
- Once firm, use a small cookie scoop to scoop the ganache and roll it in between your hands into a ball shape (your hands will get very messy). Place the ganache balls on a baking sheet lined with parchment paper and place back in the fridge while you prepare the chocolate shell in the meantime
- Melt ½ cup chocolate chips using a double-boiler or a makeshift version by placing a small pot with your chocolate on top of a larger pot with simmering water and stirring continuously until thin. If needed, add a tablespoon of coconut oil to thin out the chocolate. Pour chocolate into a shallow bowl. Carefully dip each ball into the melted chocolate using a fork or a candy tool. If desired, place a few espresso beans on top to garnish. Place the truffles back on the cookie sheet and refrigerate for another 20 minutes until the chocolate shell sets.Espresso beans
- Enjoy immediately or store in an air-tight container in the fridge for up to a week!