Mocha Truffles

the mocha truffles described in this article

These show-stopping, melt-in-your-mouth truffles will satisfy all your candy-shop cravings without the huge sugar crash. Our gluten-free Espresso Coconut Rolls, made with real coconut milk and a touch of coconut sugar, are crushed into fine crumbs and blended with rich, caramelly dates, nourishing coconut oil and creamy cashew butter for a truly tempting treat that will delight even non-coffee lovers.


Makes 21 truffles

½ cup plus 3 Tbsp natural creamy cashew butter or almond butter, unsweetened
10 large, pitted Medjool dates (soak dates in hot water for 10 minutes to soften and drain well before blending)
2 Tblsp unrefined coconut oil or pure cocoa butter, melted
2 Tblsp unsweetened cocoa powder
¾ tsp pure vanilla extract
½ tsp instant espresso powder (optional but delicious)
Pinch sea salt (optional)
1 full 4-oz bag Sun Tropics® CocoRolls, blended or crushed to a fine crumb

1 cup (6 oz.) fine dark chocolate, chopped finely if was in bars
Roasted coffee beans, cocoa powder, finely chopped nuts, shredded coconut for garnish, if desired.


  1. Add Medjool dates to the blender and blend until smooth, scraping down the sides of the blender as necessary. Add the Sun Tropics® CocoRolls; crumbs, cashew butter, coconut oil, cacao powder, vanilla, espresso powder, and sea salt. Blend until completely combined and smooth, using the tamper to make sure everything is incorporated and scraping down the sides as necessary.
  2. Place truffle dough into bowl and use a small cookie scoop or a tablespoon to make tablespoon-sized balls. If mixture feels too soft or sticky, chill bowl of dough for 5-7 minutes before scooping. Roll scooped dough into balls. Chill dough balls for 10-15 minutes to firm for dipping.
  3. In separate bowl or over a double boiler, melt dark chocolate until smooth. Using a fork or pair of chopsticks, dip each ball into melted chocolate, coating thoroughly, then lift and allow excess chocolate to drip back into bowl. Place dipped truffle gently onto parchment lined baking sheet and repeat until all dough balls are coated. Add garnish as desired before chocolate hardens.
  4. Store truffles in an airtight container in the refrigerator for up to a week; enjoy cold or bring to room temperature for 20 minutes before serving.

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