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Test Kitchen Approved

Espresso & Coconut Truffles

Adapted from Nom Nom Paleo blog


20 to 24 truffles

Adapted from Nom Nom Paleo blog

Coconut and chocolate is a classic combination. Ramp it up with coffee and have an extra-tasty treat!

Recipe Notes

This recipe was adapted from the Nom Nom Paleo blog. If you'd like to prepare these and keep them in the freezer, just freeze before rolling them in either coconut or cocoa. Let the truffles sit at room temperature for about 30 min. before rolling and serve.


10 oz. 60 to 70% bittersweet chocolate chips or chopped chocolate bar

3 1/2 Tbsp. coconut oil

1 cup full-fat coconut milk

1/2 cup finely shredded sweetened coconut

1/4 cup powdered sugar

Savory Spice ingredients in this recipe

  • Pure Espresso Powder

    Our Pure Espresso Powder is a blend of premium spray-dried coffee powders featuring Brazilian Robusta coffee beans. The flavor is bold with bitter ...

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  • Dutch Cocoa Powder

    Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow all arou...

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Combine the chocolate and coconut oil in a medium-sized bowl and set aside. Heat coconut milk and Espresso Powder in a small saucepan over medium-high heat until simmering and pour over chocolate and oil. Stir gently with a rubber spatula until smooth and combined. Cover mixture and chill in the fridge for at least 4 hours or until solid. Toast coconut in a skillet over medium-high heat for 3 to 5 minutes or until golden. Place toasted coconut in a shallow bowl. In a separate shallow bowl, mix Dutch Cocoa Powder and powdered sugar. Use a small (1-inch in diameter) melon baller or scooper, scoop 36 balls of the chocolate mixture. Roll each ball of chocolate to form a smooth ball and coat in either the coconut flakes or cocoa powder mixture. Serve right away or store in the refrigerator.