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Trayful of vegan chocolate truffles.

Decadent Mocha Truffles Recipe (vegan)

Prep Time: 10 minutes
chilling time: 2 hours
Servings: 3 dozen
Author: Tracy Halasz


  • cup vegan butter
  • 1 ¼ cups icing sugar
  • 6 oz chocolate, vegan, melted
  • 2-3 teaspoons instant coffee
  • 1 tablespoon rum
  • 2 teaspoons pure vanilla (optional)
  • chocolate wafer crumbs*, crushed


  • Mix together coffee and rum. The original recipe calls for instant coffee (I've also used a shot of espresso). 
    In a separate bowl, melt chocolate and let cool slightly.
  • Cream butter and icing sugar. Add melted, cooled chocolate, coffee-rum mixture, and vanilla mix well. Chill until firm enough to handle: 3-4 hours.
  • Drop mixture by teaspoon measures into crumbs (if using) or use a cookie scoop to form balls. Roll in your favourite coating (eg. raspberry powder, hazelnuts, coconut, cocoa powder, dip in melted chocolate).
  • Place truffles on a plate or baking sheet. Drizzle with melted chocolate (if desired). Chill for 2 hours or until set.
  • Store in refrigerator in airtight container. 
    Makes 3-4 dozen truffles. 
    Best served chilled!