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
Scale
Filling
- 2.8 oz coffee-flavored chocolate*
- 1/2 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
- 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.
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.
**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)
Keywords: coffee truffles, instant coffee recipes, paleo coffee truffles, vegan coffee truffles, chocolate coffee truffles, no bake desserts, easy dessert recipes, allergy friendly truffles, nut free paleo dessert