Chocolate Coffee Truffles (Paleo, Vegan) Recipe

Introduction

These Chocolate Coffee Truffles are a decadent treat that combines rich coffee-flavored chocolate with a creamy coconut filling. Perfectly smooth and vegan-friendly, they offer a delightful blend of flavors that coffee and chocolate lovers will adore.

Ingredients

• 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

1. Step 1: Combine all of the filling ingredients in a small saucepan. Place the saucepan over low heat and melt the mixture, stirring frequently to ensure everything blends smoothly.
2. Step 2: Once melted, remove from heat and transfer the mixture to the fridge. Chill for at least 45 minutes until firm enough to scoop. If needed, chill longer.
3. Step 3: Use a small cookie scoop to portion the filling onto a lined baking sheet. Freeze the scooped filling for at least 20 minutes to harden.
4. Step 4: Prepare the chocolate coating by melting the coffee-flavored chocolate and coconut oil together in a small saucepan over low heat. Stir until smooth and fully melted.
5. Step 5: Remove the fillings from the freezer and dip each piece into the melted chocolate, coating evenly. Place them back on the lined sheet.
6. Step 6: Drizzle any remaining chocolate over the truffles and sprinkle with a pinch of flaked sea salt, if desired. Let them set before serving.

Tips & Variations

• Use high-quality coffee-flavored chocolate for the best depth of flavor.
• If you prefer a stronger coffee taste, increase the amount of instant coffee slightly.
• Substitute vegan butter with coconut oil for a dairy-free option, though it may alter texture slightly.
• Try rolling the truffles in cocoa powder or crushed nuts instead of coating them in chocolate for a different texture.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to two months. When ready to enjoy, let frozen truffles thaw in the fridge for 15–20 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

You can substitute regular cream, but the recipe is designed to be paleo and vegan, so using coconut cream maintains those dietary options.

What if I don’t have coffee-flavored chocolate?

You can use plain dark chocolate and add extra instant coffee to the filling and coating for a similar flavor profile.

Chocolate Coffee Truffles (Paleo, Vegan) Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

These Paleo and Vegan Chocolate Coffee Truffles are rich, creamy, and infused with a bold coffee flavor. Made with wholesome ingredients like coffee-flavored chocolate, coconut cream, and vegan butter, they make a decadent yet dairy-free treat perfect for chocolate and coffee lovers alike.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 15 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Vegan, Paleo
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

1. Make the Filling: Combine all filling ingredients in a small saucepan. Place the saucepan on a stovetop over low heat and melt while stirring frequently to blend the coffee-flavored chocolate, coconut cream, vegan butter, vanilla, instant coffee, and salt into a smooth mixture.
2. Chill the Filling: Remove the saucepan from heat and transfer the mixture to the fridge. Chill for at least 45 minutes or until firm enough to scoop. If necessary, chill longer to ensure the filling is firm.
3. Scoop and Freeze: Once chilled, use a small cookie scoop to portion the filling onto a lined baking sheet. Freeze these scooped fillings for at least 20 minutes to harden before coating.
4. Prepare Chocolate Coating: In a small saucepan over low heat, melt together the coffee-flavored chocolate and coconut oil until fully smooth and combined.
5. Dip the Truffles: Retrieve the scooped and frozen filling balls and dip each into the melted chocolate coating, ensuring full coverage. Allow excess chocolate to drip off.
6. Garnish and Set: Drizzle any remaining chocolate over the dipped truffles and optionally sprinkle with flaked sea salt for added texture and flavor.
7. Store: Store the finished truffles in the fridge for up to one week or in the freezer for up to two months to maintain freshness.

Notes

• Use coffee-flavored chocolate or substitute with regular dark chocolate and add extra instant coffee for a stronger coffee taste.
• Coconut cream should be chilled to separate the thick cream from the liquid in the can of full fat coconut milk.
• Vegan butter can be replaced with coconut oil if preferred.
• Ensure the filling is thoroughly chilled and firm before scooping to achieve perfect truffle shapes.
• Flaked sea salt topping is optional but enhances flavor contrast.
• Keep truffles refrigerated or frozen for best texture and longevity.

Keywords: Chocolate Coffee Truffles, Paleo vegan chocolate, Vegan desserts, Coffee flavored chocolate truffles, Dairy-free truffles