Mocha cream paleo truffles are an ideal no-bake dessert for the warmer months. And since they’re vegan, too, more of your friends can enjoy them!
I’ve been sick for the past few days and haven’t been able to stomach much other than these paleo truffles. I think it’s because I’ve been eating them frozen and they’re made with such wholesome ingredients–no dairy or anything like that to throw a wrench into things. My appetite has been really low and I haven’t even craved my morning coffee like I usually do, but a couple of these chilled truffles gives me a little bit of the caffeine boost I’d otherwise be missing out on.
These are also fabulous when you’re feeling great. In fact, the mocha cream filling is so good on its own that I didn’t even dip the first batch into chocolate. I dreamed up this filling a couple of weeks ago and it tasted even better than I’d hoped. Basically it’s cashews whirred to creamy perfection with some coffee (both brewed coffee and finely ground espresso powder), cocoa (I absolutely love this fair-trade, Dutch-processed cocoa and use it in all my recipes), maple syrup for sweetness, and a little bit of salt and vanilla because all desserts need those two flavor-boosters. Sometimes cashew-based desserts taste too much like cashews to me but these don’t at all–the flavor is pure mocha.
Maple syrup pairs especially well with mocha. The dark undertones of its sweetness blend in with the coffee and chocolate so you don’t detect the maple flavor; you just wonder what other mysterious taste is in there that deepens and complements the mocha taste so well (see also this no-churn mocha ice cream made with homemade maple-sweetened condensed milk).
Anyway, after I made the first batch of this filling and scooped it into balls, I stuck it into the freezer to firm up so I could dip the truffles into melted chocolate later. That was on a Sunday afternoon and things got so busy with preparing for the work week that I didn’t get to it, so I thought I’d do it some evening that week after work. I told Ben he could try one or two of the naked truffles to see how he liked the filling, but not to eat them all because I was going to coat them in chocolate later.
Maybe you can guess how this story ends? Bit by bit we ate every single one of those naked, frozen bites of creamy mocha paleo truffle deliciousness over the course of just a couple of days. They’re a fabulous boost of energy when you need it, and I’ve even taken to treating myself to just one first thing in the morning before I make my actual breakfast.
While that first batch never saw a bowl of melted chocolate, the next one did, and they’re of course even better chocolate dipped. These are the perfect no-bake paleo treat for the warmer months, and when you enjoy them frozen they’re a lot like bon bons. They’re vegan, too (just check the ingredients on your dark chocolate carefully to make sure it complies with your restrictions) so more people can enjoy. And of course, if you’re limiting caffeine, you can always make decaf mocha cream paleo truffles. What are you waiting for?
- 1½ cups whole raw cashews, soaked in cool water for 3-4 hours
- ¼ cup maple syrup
- 2 tablespoons hot brewed coffee
- 1 teaspoon instant espresso powder (I love Medaglia D'Oro)
- 1 teaspoon vanilla extract
- 2 tablespoons Dutch-processed cocoa powder
- ¼ teaspoon sea salt
- 2 tablespoons water
- 14 ounces dark chocolate chips or chopped dark chocolate, divided
- ½ teaspoon avocado oil, divided
- NOTE: Prep time listed is hands-on time: you will also need at least 4 hours for the cashews to soak and 2 hours for the truffles to freeze.
- Drain and rinse the cashews, then put them in a blender. Add the remaining filling ingredients and blend until smooth, stopping to scrape down the sides of the blender jar a few times as necessary.
- Transfer the filling to a shallow dish and freeze for about an hour, or until hard enough to scoop.
- Line a sheet pan with parchment. Use a teaspoon measure to scoop out heaping teaspoonfuls of filling onto the sheet. Freeze the balls for about an hour, or until firm.
- Melt half the chocolate with ¼ teaspoon of the avocado oil (I do this in a microwave in 30-second bursts, stirring between each one) until smooth. One at a time, dip the truffles into the melted chocolate, gently turn to coat, and transfer with a fork to a parchment-lined baking sheet. Repeat with the remaining chocolate and an additional ¼ teaspoon of avocado oil in a separate bowl, using that to coat the second half of the truffles (doing it in two batches makes sure the chocolate doesn't get too hard or seize up due to some of the cashew filling getting mixed in). Freeze or refrigerate until the coating is set and enjoy chilled.
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