Chocolate Coffee Truffles

Alli Warner
@oxbowfood
Total
45min
Prep
45min

Ingredients

  • 2 Scoops Coffee Ka’Chava
  • 1 cup chocolate chips
  • 1 cup Medjool dates
  • 1/4 cup almond butter
  • 2 tbsp cocoa powder
  • 2 tbsp almond milk
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • Flakey sea salt

How to make

  1. Add Ka’Chava, dates, cocoa powder, almond butter, almond milk, and maple syrup to a food processor and pulse until smooth
  2. Scoop out the batter using a teaspoon and roll into even sized balls then place on a parchment lined baking sheet Place the balls in the freezer to set for about 30 minutes
  3. Melt together chocolate and coconut oil
  4. Dunk each truffle into the melted chocolate to coat completely then place back on the parchment to cool Top the truffles with an espresso bean and/or flakey sea salt (optional garnish)
  5. Place in the fridge to set for 15-20 minutes and enjoy!
  6. Note - *store in the fridge for up to 5 days