These Truffles are Like Mini Tiramisu Bites!

By Vegan Richa · 60 min

Ingredients

Instructions

1. Bring the coconut cream and espresso to a boil in a saucepan. Turn off the heat, add the chocolate chips and let them sit a few seconds, then whisk until smooth. If too thin, refrigerate for 10 minutes.
2. Mix the cheese mixture ingredients in a bowl until well combined. Add more almond flour as needed. If still too sticky, mix in 1 teaspoon of a neutral flour such as oat flour. Refrigerate 15 minutes to stiffen slightly.
3. Roll the cheese mixture into half-inch balls and coat each in the melted chocolate, then set on parchment. Chill 15 minutes until the chocolate sets a little (or freeze for faster setting).
4. Dip the balls in the chocolate a second time for a thick coating. Set on parchment and chill 15 to 20 minutes, until firm.
5. Put 2 tablespoons of cocoa powder in a shallow bowl. Roll each truffle between your palms into an even sphere, then roll it in the cocoa. Keep refrigerated until serving.

Summarized from Vegan Richa's video. Watch it for the details.

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LemonChocolate chipCoconut creamVegan cream cheese