This Chocolate Espresso Truffle recipe is a must!!! Not only are they vegan and gluten-free, they’re also packed with protein and are insanely delicious….like addictively yummy!
They’re made with just 8 simple ingredients, two of them being black beans and Vega’s mocha protein powder.
These two ingredients give these truffles a bunch of protein, a mousse-like texture and a seriously delicious chocolate/coffee flavor.
So yum! Everyone make these now!
Don’t forget to let me know what you think! Drop a comment, rate the recipe and find me on Facebook and Instagram!
No-Bake Chocolate Espresso Truffles (V/GF)
This No-Bake Espresso Truffle recipe is a must!!! Not only are they vegan and gluten-free, they're also packed with protein and are insanely delicious.
Ingredients
- 1 15 oz can black beans , drained and rinsed
- 1 1/2 tbsp coconut oil
- 1 tsp vanilla extract
- 2 1/2 tbsp maple syrup
- 2 tbsp mocha protein powder (I use Vega Brand)
- 1 tsp espresso powder
- 5 tbsp unsweetened cocoa powder
- 1 16 oz package dark chocolate chips
Instructions
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Place all of the ingredients besides the cocoa, protein powder and espresso in a food processor and process until combined.
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Using a spatula, scrape mixture into a medium sized bowl and add cocoa powder, protein powder and espresso. Mix with spatula until fully combined.
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Place mixture in the freezer until somewhat firm, about 20 minutes.
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Roll mixture into 1" balls (about 1 tbsp worth) and place on a baking sheet lined with parchment paper.
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Place back in the freezer to chill for 30 minutes.
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Melt dark chocolate in the microwave or broiler style. Transfer into a deep cup or bowl for easy dipping.
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One by one, use two spoons or forks to hold the truffle and dip into melted chocolate. Place on wax or parchment paper to set.
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Keep refrigerated and ENJOY!
If you like this recipe, then you might also like my Espresso Chocolate Chunk Cookies, Chocolate Protein Brownies and my Breakfast Date Bars
