Coffee Truffles

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Introducing these delightful High Protein Coffee Truffles, crafted with only four simple ingredients to satisfy your sweet cravings in a healthy way! They’re creamy, fudgy, and incredibly indulgent, yet secretly nutritious.

Reasons to Love This Recipe:

  1. Coffee Truffles come together effortlessly with just four simple ingredients!
  2. Packed with protein from chickpeas, these truffles make for a satisfying snack or dessert.
  3. The instant coffee provides an energizing boost, perfect for combating that afternoon slump.
  4. Despite being made primarily from chickpeas, these truffles boast a rich and decadent flavor.
  5. Simply blend the ingredients until smooth, dip in chocolate, and enjoy!
  6. This recipe caters to various dietary preferences, being vegan, dairy-free, plant-based, gluten-free, and grain-free.

Helpful Tips:

  • Ensure your chickpeas are thoroughly drained and rinsed.
  • While a food processor works best, a high-speed blender can also be used.
  • Use a cookie scoop to create evenly sized truffles.
  • When melting dark chocolate, add a bit of coconut oil for a smoother texture.
  • For microwave melting, add 1 tablespoon of coconut oil and heat in 30-second intervals, stirring well between each round.

Frequently Asked Questions:

  1. How many truffles does this recipe yield?
    Using a cookie scoop, you can expect to make around 19 truffles.
  2. Can I make these without dark chocolate?
    Certainly, but note that this alteration will affect the taste and texture of the truffles.
  3. Can I make these nut-free?
    Absolutely! Consider using granola butter as a nut-free alternative.

Coffee Truffles

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 20 truffles



  • 1 can 13.5 oz chickpeas, drained and rinsed
  • 1/2 cup cashew butter or any other nut or seed butter
  • 1/2 cup dark chocolate melted (dairy or dairy-free)
  • 2 tablespoons instant coffee


  • 3/4 cup dark chocolate melted
  • Coffee beans for garnish


  • Begin by draining and rinsing the chickpeas. Then, melt the dark chocolate either in the microwave or on the stovetop.
  • In a food processor, combine the chickpeas, cashew butter, melted chocolate chips, and instant coffee. Blend for 45-60 seconds until well incorporated.
  • Use a cookie scoop to portion the batter onto a parchment-lined baking sheet. Roll into smooth balls and freeze for 15-20 minutes until firm.
  • Meanwhile, melt the additional dark chocolate for dipping. Coat the chilled truffles evenly with chocolate and garnish with coffee beans.
  • Return the coated truffles to the freezer to set completely.
  • Store the truffles in the fridge for 7-10 days or in the freezer for 30-60 days.


  • Thoroughly drain and rinse the chickpeas before use.
  • A food processor is recommended, but a high-speed blender can also be used.
  • Use a cookie scoop for consistent truffle sizes.
  • Enhance the melting process of dark chocolate with a touch of coconut oil.
  • When melting chocolate in the microwave, stir well after each 30-second interval.

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