Chocolate Espresso Truffles

These no-bake chocolate espresso truffles are easy to whip up and store in the fridge for days when you need a quick snack! Add in CanPrev’s Myco10 Immunomodulating Mushroom Complex to support your immune system with its blend of 7 medicinal mushrooms and 3 whole food antioxidants.

This recipe makes about 15 truffles. Double the recipe to make a larger batch for the whole family!

Servings

Prep Time

15 mins

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Recipe PDF

Ingredients

Wet ingredients:

1/3 cup raw honey
1/2 cup nut or seed butter of choice
2 tbsp coconut oil, melted
2 tbsp maple syrup, yacon syrup, or honey
2 tbsp instant espresso or coffee

Dry ingredients:

3 tbsp raw cacao powder
1/3 cup coconut flour
1/4 cup shredded coconut
1/4 cup hemp hearts
1 scoop vegan protein powder (optional; can substitute with more coconut flour)
4-6 scoops Myco10 Powder

Directions

In a large bowl, dissolve the instant espresso or coffee with 2 tbsp of hot water.
Add the rest of the wet ingredients to the bowl and mix until smooth.
Slowly add the dry ingredients while mixing, until a stiff dough is formed.
If the dough is too dry, add a bit of nut milk. If too wet, add more coconut flour.
Roll the dough into balls.
Enjoy! Store the truffles in the fridge in an airtight container.

Recipe Author

As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.

Nicole Bowman

BASc Human Nutrition