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!
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.
- 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
Place all of the ingredients besides the cocoa, protein powder and espresso in a food processor and process until combined.
Using a spatula, scrape mixture into a medium sized bowl and add cocoa powder, protein powder and espresso. Mix with spatula until fully combined.
Place mixture in the freezer until somewhat firm, about 20 minutes.
Roll mixture into 1" balls (about 1 tbsp worth) and place on a baking sheet lined with parchment paper.
Place back in the freezer to chill for 30 minutes.
Melt dark chocolate in the microwave or broiler style. Transfer into a deep cup or bowl for easy dipping.
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.
Keep refrigerated and ENJOY!