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.
- paleo & vegan friendly (easily made keto)
- no condensed milk or heavy cream (dairy free)
- free from top allergens
- rich and creamy filling
- easy to make
These homemade coffee truffles would be the perfect holiday gift for friends or for serving at a dinner party. They won't disappoint!
Ingredients in Coffee Truffles
Here's what you need to make 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 Nutiva non-hydrogenated 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)
- 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 fridge to chill for at least 45 minutes. The filling needs to be solid enough to roll into balls.
After chilling, roll the filling mixture into balls about 1 tablespoon in size. This is easiest to do with a small cookie scoop.
Place the balls on a lined baking sheet and freeze for at least 15 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.
Frequently Asked Questions
How to store coffee truffles?
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 one month.
Are these coffee truffles keto?
This truffle recipe can be made keto by using a keto friendly chocolate in place of the coffee flavored chocolate.
Do I have to use 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.
More Paleo Vegan Truffle RecipesPrint
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.
- 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
- 2.8 oz coffee-flavored chocolate
- 2 tsp coconut oil
- flaked sea salt (optional)
- 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.
- After chilling, roll the filling mixture into balls about 1 tablespoon in size. (This is easiest to do with a small cookie scoop.) Place the balls on a lined baking sheet and freeze for at least 15 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.
*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.
**I used Nutiva non-hydrogenated shortening, but any brand of butter/shortening will work (regular old grass fed butter is great if you aren't dairy free)
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