Cacao Mocha Truffles made with Navitas Organics Cacao Wafers and Cacao Nibs

Cacao Mocha Truffles Recipe

Classic chocolate truffles are enriched with robust coffee flavor to create these creamy, decadent treats. You'd never guess this recipe is dairy-free but you won't mind either way when you bite through the crunchy cacao nib shell to get to the creamy cacao mocha filling.

INGREDIENTS

¼ cup coconut milk or cream, solid part only
3 oz. Navitas Organics Cacao Wafers
¼ cup cashew butter
⅓ cup maple syrup, room temperature
2 Tbsp. medium roast instant coffee powder
1 Tbsp. hot water
½ cup dark chocolate chips
1 Tbsp. coconut oil
Pinch sea salt
Navitas Organic Cacao Nibs, for garnish

DIRECTIONS

Line a loaf pan with parchment paper.
In a heat-proof bowl, combine cacao wafers and cashew butter. Fill a saucepan with a few inches of water and bring to a simmer. Remove from heat. Set bowl of cacao wafers over saucepan to create a double boiler, making sure the bottom of the bowl does not touch the simmering water. Let cacao wafers melt, undisturbed.
Once most of the cacao wafers are melted, mix with cashew butter. Gradually add maple syrup, ⅓ at a time.
Microwave solid coconut milk for 15-30 seconds to warm up. Gradually stir into cacao mixture, ⅓ at a time.
In a small bowl, whisk together instant coffee powder and hot water. Add to cacao mixture with a pinch of salt. Mix well. Transfer mixture to lined loaf pan and tap against countertop to flatten. Refrigerate until firm enough to shape, 3-4 hours, preferably overnight.
Cut into 12 pieces and shape into balls. Refrigerate until ready to use.
In a microwave-proof bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds and stir. Repeat 2-3 times until melted and smooth.
Insert a toothpick into a truffle ball and dip into melted chocolate. Swirl around to fully coat, tap off excess and stick another end toothpick to foam blocks, cardboard or crumpled paper in a jar, so truffles stand up while hardening. Sprinkle cacao nibs before chocolate dries. Refrigerate until chocolate is set, about 15 minutes. Remove truffles from toothpicks. Store in an airtight container in the refrigerator.

Makes 12 truffles

 

Submitted by Yoko Segawa | @yokos.kitchen
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Image of Cacao Mocha Truffles Recipe

Cacao Mocha Truffles Recipe

Yoko Segawa | @yokos.kitchen

Servings

12 truffles

Classic chocolate truffles are enriched with robust coffee flavor to create these creamy, decadent treats. You'd never guess this recipe is dairy-free but you won't mind either way when you bite through the crunchy cacao nib shell to get to the creamy cacao mocha filling.

Ingredients

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Directions

  1. Refrigerate coconut milk or cream overnight. Scoop out ¼ cup solid part. Line a loaf pan with parchment paper.

  2. In a heat-proof bowl, combine cacao wafers and cashew butter. Set the bowl over the saucepan filled with hot water to create a double boiler. Let cacao wafers melt, undisturbed. Then mix well.

  3. Gradually add maple syrup, ⅓ of it at a time, and mix.

  4. Microwave solid coconut milk for 15-30 seconds to warm up. Gradually stir into the cacao mixture, ⅓ of it at a time.

  5. In a small bowl, whisk together coffee powder and hot water. Stir it into the cacao mixture with a pinch of salt. Transfer the mixture to the lined loaf pan and tap against the counter to flatten. Refrigerate until firm enough to shape.

  6. Cut into 12 pieces and shape into balls.  Put them back into the refrigerator until ready to use.

  7. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds and stir. Repeat 2-3 times until smooth.

  8. Stick a truffle ball to a toothpick and dip it into melted chocolate. Tap off the excess and stick to foam blocks, cardboard to stand up until set. Sprinkle cacao nibs and refrigerate until the chocolate is set. Remove truffles from the toothpicks and enjoy!

Servings: 12 truffles
Submitted by:

Yoko Segawa | @yokos.kitchen