1 1/2tablespoonsfinely ground espresso or instant espresso
Pinchsea salt (about 1/8 teaspoon or so)
1-2tablespoonscoconut sugar (optional, but I like the touch of sweetness)
1cupcashew 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.