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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Some recipes stay with you. These truffles were born during my final project & public tasting at Sayuri Healing Food this June. Simple to make, fully plant-based, yet so indulgent you’d never guess. Each bite melts with deep cacao richness, balanced by the toasty warmth of hazelnuts and the bold kick of coffee.
Loic Barret is a Sayuri Healing Food Ambassador. You can use his discount code LOIC5 for 5% off any Sayuri cooking Training or...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Process all dry ingredients in a food processor until fine and crumbly.
Add the dates and espresso, and process until well incorporated.
Press the mixture into a parchment paper-lined square cake tin.
Blend all ingredients until smooth.
Pour the mixture onto the base layer and let it set in the fridge, ideally overnight.
The next day, cut into squares and dip into the melted chocolate.
For best results, use tempered chocolate for dipping to achieve a glossy finish.
Ensure the hazelnut-coffee layer is fully set before cutting to maintain clean edges.
Store the truffles in an airtight container in the fridge to keep them fresh longer.
Can I use a different nut butter for the base layer?
Yes, you can substitute the nut butter with almond butter, peanut butter, or any other nut butter of your choice.
Do I need to temper the chocolate for dipping?
Tempering the chocolate is recommended for a glossy finish, but you can skip this step if you prefer a simpler process.
How long can these truffles be stored?
These truffles can be stored in an airtight container in the fridge for up to 1 week.
Can I make these truffles without espresso?
Yes, you can omit the espresso, but it will slightly alter the flavor profile. Consider using a coffee substitute if you want a similar taste.
Can I use a different sweetener instead of maple syrup?
Yes, you can use agave syrup or another liquid sweetener, but it may slightly affect the flavor.
