Vegan Chocolate Espresso Truffles

I am always looking for quick, easy snacks on the go, and these babies are it. Made with a shot espresso, they take less than 15 minutes to make and are absolutely delicious. I recently purchased a bag of raw cacao butter, so I’ve been experimenting with all sorts of goodies. I always have a hard time finding binders for “raw” baked goods, so the cacao butter is perfection, as it’s very solid at room temp. I hope everyone enjoys, and remember, feel free to add your own spin on these incredible little balls of goodness.

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Vegan Chocolate Espresso Truffles

Espresso Truffles.jpg

Servings: Makes approximately 24 Truffles


1 cup Oat Flour

1 cup Coconut Flour

1/2 cup Raw Cacao Powder ( you can use cocoa powder if you don’t have cacao)

1 cup raw Cacao Butter

1 cup raw Coconut Sugar

1 oz shot of Espresso

1 tsp Vanilla Extract

1 tsp Sea Salt

1/2 cup raw cashews


  1. In food processor or blender, pulse raw cashews until fine crumbs are formed, set aside in small bowl
  2. In small sauce pan on low, add Cacao Butter and slowly stir until completely melted
  3. Once Cacao Butter is completely liquified, add Espresso, Coconut Sugar, Sea Salt and stir together
  4. Remove from heat and add Vanilla Extract, set aside
  5. In large mixing bowl, add Oat Flour, Coconut Flour, and Cacao Powder, stir together
  6. Slowly add liquid mixture to dry mixture in mixing bowl, stirring as you go and breaking up any clumps
  7. Set mixture in fridge for 10 minutes to make it easier to roll into balls
  8. Using a tablespoon, scoop out balls and gently roll until smooth,
  9. carefully roll each individual ball in Cashew bowl, making sure to press so the cashews stick
  10. Store Truffles in the fridge
  11. ENJOY!!! :):):)

Note: Add any of your favorite toppings to roll the Truffles in 🙂



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