Just the thought of espresso and chocolate puts a smile on my face! Now that I have merged them both into a truffle…watch out world! It is the perfect treat to complement a cup of coffee for breakfast or to satisfy your sweet tooth at the end of a long day!
Ingredients
TRUFFLE BASE
- 1 cup hazelnuts
- 1 tsp organic ground coffee
- 1 cup cacao powder
- 1/8 tsp cinnamon
- 12 medjool dates
- 3 tbsp cold brew coffee
- 1 tsp vanilla extract
- 1 medium avocado ripe
CHOCOLATE
- 1/4 cup refined coconut oil melted
- 1/2 tsp vanilla extract
- 3 tbsp yacon syrup
- 1/4 cup cacao powder
Servings: truffles
Instructions
TRUFFLE DIRECTIONS
- Process all dry ingredients together until flour-like in consistency in the food processor. Add pitted dates and process until the mixture is an even, crumbly consistency. Add the remaining ingredients and process until the dough turns into ball. Roll the dough into 1 inch balls, place on plate and put into the refrigerator while making the chocolate coating.
CHOCOLATE DIRECTIONS
- Mix all wet ingredients together in a small mixing bowl. Add cacao powder and whisk until well blended. Dip truffles base into the chocolate with a fork and place onto cookie sheet lined with parchment paper. Place in the refrigerator for 10 minutes, serve and enjoy. Extras can be stored in the refrigerator for up to 1 week.
Recipe Notes
Helpful Hint: I used to top these delicious balls of yumminess with a whole coffee bean, but I found people were trying to eat them. I now garnish the truffles with ground coffee and then sprinkle coffee beans on the plate for presentation.
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