I created a Vegan Chocolate Truffles Recipe that conceals a coconut cream, dark chocolate and instant coffee fudge center, is dipped in dark chocolate and topped with a pinch of flaked salt, and it’s paleo, vegan and easily made keto.

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I made these Vegan Coffee Truffles because I wanted something dark and punchy, not the usual sweet fluff. The center is silky thanks to full fat coconut cream and a serious shot of instant espresso powder, so they taste like adult candy.

I call it my own weird little Vegan Truffles Recipe experiment and a Coffee Truffles Recipe that actually surprised me, better than any store bought bonbon. They look tiny but hit big, ive found myself hiding them in the back of the fridge.

Try one, you’ll get why I keep making them.

Ingredients

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Dark chocolate (70%+) Rich in antioxidants and fiber, adds deep bitterness, few proteins, some fats
Extra dark chocolate for dipping Melts glossy for coating, adds cocoa intensity and texture, little sugar
coconut cream Thick, creamy fat source, adds sweetness and body, mostly saturated fat
coconut oil Optional for shine and smoothness, pure fat, no carbs, high calories
Instant espresso Gives bold coffee bitter notes and caffeine, practically no calories
Maple syrup or erythritol Maple adds minerals and natural sweetness, erythritol gives zero calorie sweet
vanilla extract Tiny amount boosts aroma and perception of sweetness, no real macros
Flaky sea salt and cocoa powder Salt balances bitterness and enhances flavor, cocoa dust adds earthy antioxidant boost
Pinch of fine sea salt A tiny pinch lifts sweetness, cuts bitter edges, minimal sodium

Ingredient Quantities

8 oz (225 g) dairy free dark chocolate (70% cocoa or higher), finely chopped, for the ganache

8 oz (225 g) dairy free dark chocolate, extra, for dipping

1/2 cup (120 ml) full fat coconut cream (from a chilled 13.5 oz can), well stirred

2 tbsp coconut oil, divided (adds shine and smoothness, optional)

1 tbsp instant espresso powder or instant coffee granules

2 tbsp maple syrup (for paleo/vegan) or 2 tbsp powdered erythritol / monk fruit sweetener (for keto)

1 tsp pure vanilla extract

pinch fine sea salt

flaky sea salt, for sprinkling

unsweetened cocoa powder, for dusting (optional)

How to Make this

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1. Chill the 1
3.5 oz can of coconut cream overnight if you can, then open and stir well, measure 1/2 cup (120 ml) thick cream; line a tray with parchment and get two bowls ready, one heatproof for chocolate.

2. Finely chop 8 oz (225 g) dairy free dark chocolate for the ganache and put it in the heatproof bowl, chop the other 8 oz for dipping and set aside.

3. In a small saucepan gently heat the 1/2 cup coconut cream until it just simmers, then remove from heat; whisk in 1 tbsp instant espresso powder (or instant coffee), 2 tbsp maple syrup or 2 tbsp powdered erythritol/monk fruit (if keto use powdered so it wont be grainy), 1 tsp vanilla and a pinch of fine sea salt so everything dissolves.

4. Pour the hot cream mixture over the chopped ganache chocolate, let sit 1 to 2 minutes so it softens, then stir from the middle out till glossy and smooth; stir in 1 tbsp coconut oil now if you want extra shine and creaminess.

5. Cover the ganache and chill in the fridge until firm enough to scoop, about 1 to 2 hours, or pop in the freezer for 20 to 30 minutes if you are impatient, but dont freeze solid.

6. Use a small cookie scoop or teaspoon to portion the chilled ganache, quickly roll between your palms to make balls and set on the parchment; if they get sticky chill them again for 10 minutes. Dust with unsweetened cocoa powder now if you want a cocoa coating, or skip this for dipping.

7. Melt the reserved 8 oz dipping chocolate with the remaining 1 tbsp coconut oil in short microwave bursts (20 to 30 seconds) stirring between, or use a double boiler, until smooth; let it cool slightly but stay fluid.

8. Dip each truffle into the melted chocolate using a fork, tap off excess and place back on parchment; if the coating is too thick add a little more warm coconut oil to loosen, but dont overheat the chocolate or it will seize.

9. Immediately sprinkle each dipped truffle with a tiny pinch of flaky sea salt, then chill the tray until the chocolate is fully set, about 15 to 30 minutes.

10. Store truffles in an airtight container in the fridge for up to 2 weeks or in the freezer for longer, let them sit a few minutes at room temp before eating so they soften a bit.

Equipment Needed

1. Baking tray lined with parchment paper, for setting and chilling truffles
2. Two bowls, one heatproof (one for melting ganache chocolate, one for chilling/rolling)
3. Small saucepan (to gently heat the coconut cream)
4. Measuring cups and spoons (1/2 cup, tbsp, etc.)
5. Sharp knife and cutting board (to finely chop the chocolate)
6. Whisk and rubber spatula (whisk for the cream mix, spatula to stir the ganache)
7. Small cookie scoop or teaspoon (for portioning)
8. Microwave safe bowl or double boiler setup (heatproof bowl + saucepan) for melting dipping chocolate
9. Forks for dipping and a wire rack or extra parchment for draining and cooling
10. Refrigerator or freezer for chilling between steps

FAQ

Q: Can I use a different non dairy cream if I dont have coconut cream? A: You can, but full fat coconut cream gives the best texture and flavor. Canned coconut cream is thicker than carton coconut milk, so if you swap in another non dairy cream like cashew cream, make sure it is very thick or reduce any added liquid so the ganache still sets.

Q: How do I melt the chocolate without seizing it? A: Use a double boiler or microwave in short bursts of 15 seconds, stirring each time. Keep water away from the chocolate, heat slowly, and dont overcook. If it gets a little thick add a tiny splash of warmed coconut cream or a few drops of coconut oil to smooth it out.

Q: Why are my truffles too soft or not firm enough? A: Soft truffles usually mean the ganache was too warm when rolled or theres too much liquid. Chill the ganache until scoopable, use the optional coconut oil sparingly, and refrigerate the finished truffles for at least 30 minutes so the centers set before dipping.

Q: Can I make these keto or paleo and will sweetener choices change texture? A: Yes. For keto use powdered erythritol or monk fruit, but erythritol can be a bit cooling or gritty if not powdered. For paleo use maple syrup, which will keep the ganache slightly softer and more fudgy, so chill longer before rolling and dipping.

Q: How should I store them and how long do they keep? A: Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. Let frozen truffles thaw in the fridge to avoid condensation on the chocolate. For room temp keep them in a cool spot and eat within a few days, especially in warm weather.

Q: How do I get a shiny, crack-free chocolate shell? A: Work with fully melted, smooth dipping chocolate and avoid getting any water on it. Adding a teaspoon of coconut oil helps gloss and makes dipping easier, and tapping excess off the fork before setting reduces drips. If you want extra gloss, temper the chocolate or chill briefly after dipping then gently warm the outside with your hands to finish.

Vegan Coffee Truffles (Gluten Free, Dairy Free) Recipe Substitutions and Variations

For the ganache chocolate: use 8 oz vegan chocolate chips or chopped vegan baking chocolate if you cant find a 70% bar, or 8 oz unsweetened baking chocolate plus 2-3 tbsp maple syrup to sweeten.
For the extra dipping chocolate: swap for dairy free chocolate wafers or almond bark (check label for dairy), they melt easier and give a smoother dip.
For the coconut cream: use 1/2 cup cashew cream (soak cashews, blend with a little water) for a rich neutral flavor, or scoop the thick top from a chilled full fat coconut milk can if thats whats available.
For the sweetener: replace 2 tbsp maple syrup with 2 tbsp agave or date syrup for vegan swaps, or use 2 tbsp allulose (or 1.5 tsp liquid stevia, taste and adjust) for a keto friendly option; allulose keeps the texture closest to sugar.

Pro Tips

– Chill the can of coconut cream well and scoop only the thick top layer. If any watery liquid sneaks into the ganache it will make the filling loose and grainy, so drain off excess first.
– Use finely chopped chocolate and warm the ganache liquids only until they just simmer. Stirring the chocolate gently from the center until glossy will avoid overheating and give a silkier texture. If it looks grainy or seized, a teaspoon of warm coconut cream or oil usually brings it back.
– For keto use only powdered erythritol or monk fruit. Granular sweeteners will leave a crunchy, sand-like bite, so blitz them into a superfine powder if needed.
– Keep your dipping chocolate fluid but not hot. Aim for a warm working temperature so the coating sets with a nice snap and sheen; if it cools and thickens, warm in short bursts or add a little coconut oil, but don’t overheat or it will dull.
– Roll quickly and chill between batches. Over-handling melts the ganache and makes sticky messes, so form balls fast, pop them back in the fridge for firming, then dip. Sprinkle flaky salt immediately after dipping so it sticks while the chocolate is still wet.

Vegan Coffee Truffles (Gluten Free, Dairy Free) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

285.5

kcal

Equipment: 1. Baking tray lined with parchment paper, for setting and chilling truffles
2. Two bowls, one heatproof (one for melting ganache chocolate, one for chilling/rolling)
3. Small saucepan (to gently heat the coconut cream)
4. Measuring cups and spoons (1/2 cup, tbsp, etc.)
5. Sharp knife and cutting board (to finely chop the chocolate)
6. Whisk and rubber spatula (whisk for the cream mix, spatula to stir the ganache)
7. Small cookie scoop or teaspoon (for portioning)
8. Microwave safe bowl or double boiler setup (heatproof bowl + saucepan) for melting dipping chocolate
9. Forks for dipping and a wire rack or extra parchment for draining and cooling
10. Refrigerator or freezer for chilling between steps

Ingredients

8 oz (225 g) dairy free dark chocolate (70% cocoa or higher), finely chopped, for the ganache
8 oz (225 g) dairy free dark chocolate, extra, for dipping
1/2 cup (120 ml) full fat coconut cream (from a chilled 13.5 oz can), well stirred
2 tbsp coconut oil, divided (adds shine and smoothness, optional)
1 tbsp instant espresso powder or instant coffee granules
2 tbsp maple syrup (for paleo/vegan) or 2 tbsp powdered erythritol / monk fruit sweetener (for keto)
1 tsp pure vanilla extract
pinch fine sea salt
flaky sea salt, for sprinkling
unsweetened cocoa powder, for dusting (optional)

Directions

Chill the 1
5 oz can of coconut cream overnight if you can, then open and stir well, measure 1/2 cup (120 ml) thick cream; line a tray with parchment and get two bowls ready, one heatproof for chocolate.
Finely chop 8 oz (225 g) dairy free dark chocolate for the ganache and put it in the heatproof bowl, chop the other 8 oz for dipping and set aside.
In a small saucepan gently heat the 1/2 cup coconut cream until it just simmers, then remove from heat; whisk in 1 tbsp instant espresso powder (or instant coffee), 2 tbsp maple syrup or 2 tbsp powdered erythritol/monk fruit (if keto use powdered so it wont be grainy), 1 tsp vanilla and a pinch of fine sea salt so everything dissolves.
Pour the hot cream mixture over the chopped ganache chocolate, let sit 1 to 2 minutes so it softens, then stir from the middle out till glossy and smooth; stir in 1 tbsp coconut oil now if you want extra shine and creaminess.
Cover the ganache and chill in the fridge until firm enough to scoop, about 1 to 2 hours, or pop in the freezer for 20 to 30 minutes if you are impatient, but dont freeze solid.
Use a small cookie scoop or teaspoon to portion the chilled ganache, quickly roll between your palms to make balls and set on the parchment; if they get sticky chill them again for 10 minutes. Dust with unsweetened cocoa powder now if you want a cocoa coating, or skip this for dipping.
Melt the reserved 8 oz dipping chocolate with the remaining 1 tbsp coconut oil in short microwave bursts (20 to 30 seconds) stirring between, or use a double boiler, until smooth; let it cool slightly but stay fluid.
Dip each truffle into the melted chocolate using a fork, tap off excess and place back on parchment; if the coating is too thick add a little more warm coconut oil to loosen, but dont overheat the chocolate or it will seize.
Immediately sprinkle each dipped truffle with a tiny pinch of flaky sea salt, then chill the tray until the chocolate is fully set, about 15 to 30 minutes.
Store truffles in an airtight container in the fridge for up to 2 weeks or in the freezer for longer, let them sit a few minutes at room temp before eating so they soften a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.