Raw Chocolate Espresso Truffles

Chocolate and coffee are one of my favorite combos. I’ve been known to need a cup of coffee (or two) in the morning to get myself motivated. These truffles are chock-full of good-for-you ingredients like almonds, oats and hemp seed, but they taste like a decadent dessert. And because they’re vegan, gluten-free (if you use gluten-free oats) and dairy-free, these would be great to serve at your next gathering because they are so allergy friendly (and not to mention delicious). I will have no problem starting my morning with these this week!

1. Place all the ingredients in a food processor and process until combined.

2. Shape the dough into equally-sized balls and place on a plate.

 

3. Place cocoa powder on a separate plate and roll each truffle in the cocoa powder until coated.

4. Transfer the truffles to a serving platter and serve immediately, or keep cold until ready to serve. (This will keep in an airtight container in the fridge for up to 1 week.)




Raw Chocolate Espresso Truffles
Makes 26 truffles

All you need:
1 cup old-fashioned oats (gluten-free or regular)
1/2 cup whole almonds
1/2 cup peanut butter (crunchy or creamy works fine)
1/2 cup pure maple syrup
1/2 cup unsweetened shredded coconut flakes
1/4 cup hemp seeds
2 tablespoons espresso powder
2 tablespoons unsweetened cocoa powder, plus more for rolling
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 tablespoons water

All you do:
1. Place all the ingredients in a food processor and process until combined.
2. Shape the dough into equally-sized balls and place on a plate.
3. Place cocoa powder on a separate plate and roll each truffle in the cocoa powder until coated.
4. Transfer the truffles to a serving platter and serve immediately, or keep cold until ready to serve. (This will keep in an airtight container in the fridge for up to 1 week.)

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