These healthy chocolate truffles have a rich, creamy fudge filling made with coconut cream, dark chocolate and instant coffee. They're dipped in dark chocolate and topped with a pinch of flaked salt. This chocolate coffee truffles recipe is paleo, vegan and easily made keto.
I couldn't let the holidays pass without adding another truffles recipe to the blog. And guys, you don't want to miss out on this one!
These chocolate coffee truffles are rich and creamy, super decadent and look fancy, but I promise they're easy to make.
I had the idea for them after trying Pascha Chocolate's 70% dark chocolate with Arabica coffee (SO good by the way). While using coffee flavored chocolate isn't required, this ingredient really enhances the coffee flavor.
Why You'll Love these Coffee Truffles
- great for many diets: paleo, vegan, nut free and easily made keto
- dairy free: no condensed milk or heavy cream
- perfect for gifting: I've made these many times and gifted these coffee truffles to family and friends.
- great taste and texture: a rich chocolate and coffee flavor and a smooth, creamy filling with a hard chocolate shell.
- easy to make: no complicated steps
These homemade coffee truffles would be the perfect holiday gift for friends or for serving at a dinner party. They won't disappoint!
Ingredients
The full recipe can be found in the recipe card below, but here's an overview of the ingredients in these vegan coffee truffles:
- dark chocolate: I used coffee flavored chocolate, but any type will do
- coconut cream: just the cream from a can of full fat coconut milk. I suggest refrigerating the can overnight to ensure that the cream has separated from the milk.
- butter or shortening: I used organic palm shortening, but any vegan butter (or regular if you aren't dairy-free) will work
- vanilla extract
- instant coffee: Four Sigmatic Mushroom Coffee is my instant coffee of choice (great flavor and ingredients)
- salt
- coconut oil
How to Make Chocolate Coffee Truffles
These paleo coffee truffles may look fancy, but they're an easy, no-bake dessert. Here's what you need to do:
First, combine all of the filling ingredients in a small saucepan. This includes the chocolate (you'll use one bar for the filling and one bar for the coating), coconut cream, vegan butter, vanilla, instant coffee and salt.
Place the saucepan on the stove top (simmer burner) and melt the ingredients over low heat, stirring frequently. Once melted, remove from heat and place the mixture in the fridge to chill for at least 45 minutes. The filling needs to be solid enough to scoop and hold its shape.
After chilling, scoop the mixture into balls about 1 tablespoon in size. This is easiest to do with a small cookie scoop.
Place the fillings on a lined baking sheet and freeze for at least 20 minutes to harden.
Then, make the chocolate coating. Melt the dark chocolate and coconut oil in a small saucepan, over low heat. Once fully melted, grab the fillings from the freezer and dip them in the melted chocolate.
After all of the coffee truffles have been dipped, drizzle any remaining chocolate over the truffles and top with a pinch of flaked sea salt.
Storage
These dark chocolate coffee truffles are best kept in the fridge up to one week. For longer storage, keep them in a sealed baggie or container in the freezer up to two months.
Frequently Asked Questions
This truffle recipe can be made keto by using a keto friendly chocolate in place of the coffee flavored chocolate.
Nope! You may use any type of chocolate you wish for the filling and coating. If you are not using a coffee flavored chocolate, then I recommend using 2 teaspoons of instant coffee instead of 1 for the filling
Your filling should get thick enough after chilling in the fridge. If 45 minutes isn't long enough, then you can chill it longer.
Also, be sure that you're using only the thick cream from a can of full fat coconut milk/cream. I suggest placing the can in the fridge the night before so that the cream is fully separated from the milk.
You won't be roll the filling into balls, but more so scooping it and placing it on a lined baking sheet. The filling just needs to hold its shape when you scoop it.
More Paleo Vegan Truffle Recipes
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Chocolate Coffee Truffles Recipe (Paleo, Vegan)
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 truffles 1x
Description
These chocolate coffee truffles are rich and indulgent with a creamy coffee-flavored filling that melts in your mouth. Paleo, Vegan and easily made keto.
Ingredients
Filling
- 2.8 oz coffee-flavored chocolate*
- ½ cup coconut cream (just the cream from a can of full fat coconut milk)**
- 2 Tbsp vegan butter***
- 1 tsp vanilla extract
- 1 tsp instant coffee
- pinch of salt
Chocolate Coating
- 2.8 oz coffee-flavored chocolate
- 2 tsp coconut oil
Topping
- flaked sea salt (optional)
Instructions
- Make the Filling: Combine all of the filling ingredients in a small saucepan. Place the saucepan on the stove top (simmer burner) and melt the ingredients over low heat, stirring frequently.
- Once melted, remove from heat and place the mixture in the fridge to chill for at least 45 minutes. (If the filling isn't firm enough to scoop, then chill longer.)
- After chilling, use a small cookie scoop to scoop the filling and place it on a lined baking sheet. Freeze the fillings for at least 20 minutes to harden.
- Make the chocolate coating: melt the dark chocolate and coconut oil in a small saucepan, over low heat. Once fully melted, grab the fillings from the freezer and dip them in the melted chocolate.
- Drizzle any remaining chocolate over the truffles and top with a pinch of flaked sea salt.
- Best stored in fridge up to one week, or the freezer up to two months.
Notes
*I used coffee-flavored 70% dark chocolate, but you may substitute with any chocolate. If you aren't using a coffee-flavored chocolate, then I recommend adding another teaspoon of instant coffee to the filling.
**You need to use just the thick, white cream from a can of full fat coconut milk. I find that Whole Foods brand of organic coconut cream works best.
***I used palm shortening, but any brand of butter/shortening will work (regular old grass fed butter is great if you aren't dairy free)
Katie
I'm a huge fan of these coffee truffles! Hope you all love the recipe 🙂
Deb Jacobs
What if my filling doesn't thicken enough to roll?
Katie
Your filling should thicken if kept in the fridge long enough - perhaps you need more chill time. If you still feel it's too soft to roll into balls then you can just scoop it out using a cookie scoop and place it directly on a lined baking sheet to freeze.
Hannah
Made these for Valentine’s Day and they are so so good! I used vanilla bourbon extract. The filling was still pretty soft & wanted to melt so I stuck it in the freezer before rolling into balls. Would definitely make again.
Katie
So glad you liked them! Thank you for leaving a review 🙂
Nancy soriano
What can I use other than coconut cream.
Katie
There isn't a good substitute for coconut cream.
Isabella
Is anyone else having trouble making them into balls? Mine isnt getting thick enough
Katie
The filling should get thick after chilling in the fridge. Did you just use the thick white cream from a can of coconut milk?
Kim
I used to milk chocolate instead of dark chocolate do you think that's why my chocolate never was able to form a ball?
Katie
No, I think the filling should still get thick enough. I changed my wording in the post a bit because I think everyone is getting confused about "rolling" the truffle filling (my bad). It's scooped and then set on a lined baking sheet. You don't actually roll it using your hands, as your hands will warm the filling and melt it. Also, make sure to use only the cream from a can of full fat coconut milk. Placing the can in the fridge overnight will help with separation.
Erica
What can I use instead on instant coffee? I HATE the taste and even smell of coffee so would really rather not have it in the chocolates
Katie
Well these are coffee truffles, lol. But you can just leave out the instant coffee and use regular chocolate.