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5 from 1 vote

Vegan Cashew Espresso Truffles

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: gluten free, soy free, tree nut free option, vegan
Servings: 60 truffles (recipe can be halved)
Author: Gena Hamshaw


  • 1 lb dark chocolate (I use 70%), chopped
  • 1 1/2 tablespoons finely ground espresso or instant espresso
  • 1 teaspoon vanilla extract
  • Pinch sea salt (about 1/8 teaspoon or so)
  • 1-2 tablespoons coconut sugar (optional, but I like the touch of sweetness)
  • 1 cup cashew milk or another non-dairy milk of choice
  • dark cocoa powder, for rolling (or chopped nuts or shredded coconut)


  • Place the chocolate, espresso, vanilla, salt, and sugar into a large mixing bowl. Heat the cashew milk to a gentle simmer/low boil. Pour the milk over the chocolate. Stir until the mixture is fully melted and glossy smooth.
  • Place the bowl in a fridge for 2 hours. Using an ice cream scoop, scoop up enough chocolate mixture to roll into a 1-inch ball. Roll the ball in cocoa powder (you could also use chopped nuts or coconut). Serve.


Truffles should be stored in an airtight container in the fridge.