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!

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Servings
15
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Prep Time
15 mins
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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

  1. In a large bowl, dissolve the instant espresso or coffee with 2 tbsp of hot water.
  2. Add the rest of the wet ingredients to the bowl and mix until smooth.
  3. Slowly add the dry ingredients while mixing, until a stiff dough is formed.
  4. If the dough is too dry, add a bit of nut milk. If too wet, add more coconut flour.
  5. Roll the dough into balls.
  6. 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

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