Recipe: Easter-Inspired Coffee + Cacao Truffles

Chocolate and Coffee: two of our greatest loves, and luckily, a great flavour pairing together. We first made these truffles back in 2016 when we had our first ever pop-up and hosted an Espresso Martini workshop, and we've been reminiscing them ever since. So it's only right that we bring them back in all their Easter glory (e.g. shaped like an Easter egg...) to celebrate a long weekend of chocolate and Springtime. They're pretty messy to roll, but the soft, gooey outcome is so worth it. 


Gluten free | Wheat free | Dairy free | Refined sugar free | Vegan

Makes 12


1. Add all the ingredients to a food processor and mix until smooth
2. Chill the mixture for a couple of hours to make it easier to roll
3. Roll the mixture into easter egg shaped balls (it will be very sticky, but this is what makes them so yummy) then roll in raw cacao
4. Roll, then coat again to get a neater shape
5. Chill the balls for a couple of hours (or 1hr in the freezer) to firm up before serving
6. Enjoy!



- 2 cups dates
- 4 tbsp raw cacao
- zest of 1 lemon
- 1 double espresso
- 1/3 cup raw cacao, for rolling

recipespollen + grace