Espresso Chocolate Vegan Truffles
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!
Servings: 24 Truffles
Calories: 142kcal
Ingredients
- 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
Instructions
- 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!
Notes
Note : Depending on the type of chocolate you use, you may want to add a tablespoon of coconut oil to thin it out. It needs to be fairly thin in order to gently coat the ganache balls. If it's too thick, you won't achieve a smooth thin coat over the ganache.
Nutrition
Calories: 142kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 20mg | Potassium: 153mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg