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Dark Chocolate Espresso Truffles
Most of us need few excuses to make a batch of chocolate truffles, especially when coffee is involved. This recipe combines a velvety chocolate base with just enough espresso flavour to give you your caffeine fix. The fact that this version is vegan, kosher for Passover and healthy (no added sugar!) is more reason to try it.
IZZY DARBY
I make these truffles with whatever nuts I have on hand. Hazelnuts are my personal favourite. Roll them in cocoa powder, unsweetened shredded coconut or shaved dark chocolate – or all three!
Ingredients
1 cup cashews
½ cup almonds
1 cup pitted Medjool dates (roughly 10-12, depending on size)
¼ cup cocoa powder, plus ½ cup for coating
1 teaspoon ground coffee
Directions
1. Combine the cashews and almonds in a food processor and process until very finely ground. With the motor running, add the pitted dates one by one until a consolidated dough begins to form. Add the cocoa powder and ground coffee, and process until fully incorporated.
2. Working with 1 tablespoon of dough at a time, roll the dough into balls. Pour half a cup of cocoa powder into a shallow dish and roll the balls around until coated. Serve at room temperature or place in the refrigerator until ready to serve. Makes 15.
Source: The Nosher, via JTA
- Izzy Darby is a vegan food blogger at Veganizzm