Espresso Vanilla Cashew Date Truffles Recipe
Introduction
These Espresso Vanilla Cashew Date Truffles are a deliciously rich and naturally sweet treat perfect for any occasion. Combining the bold flavors of espresso and vanilla with creamy cashews and dates, they offer a delightful bite-sized indulgence. Coated in white and dark chocolate, they’re elegant and easy to make at home.
Ingredients
- 1 1/2 cups packed medjool dates (about 18 dates)
- 1 cup raw unsalted cashews
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla bean paste (or substitute with one more teaspoon of vanilla extract)
- 1 1/2 tablespoons espresso powder
- 1/4 cup creamy cashew butter
- Pinch of salt
- 1 or 2 tablespoons of your favorite liqueur (coffee-flavored liqueur suggested), optional
- 5 ounces white chocolate, chopped
- 5 ounces dark chocolate, chopped
- Gold sprinkles for decorating, optional
Instructions
- Step 1: Place the cashews in a food processor and pulse until they reach a very fine texture, close to flour but not completely ground. Then add the dates, vanilla extract, vanilla bean paste, espresso powder, cashew butter, salt, and liqueur if using. Process the mixture until it forms a cohesive dough.
- Step 2: Roll the dough into balls, about 15 to 20 depending on your preferred size. Arrange them in a single layer on a tray or pan and freeze for 30 minutes to firm up.
- Step 3: Melt the white and dark chocolate separately by microwaving in 30-second intervals, stirring between each, until smooth. Dip half of the truffles in white chocolate and the other half in dark chocolate. Then drizzle the opposite chocolate over each and sprinkle with gold sprinkles if desired.
Tips & Variations
- Use a coffee-flavored liqueur like Kahlúa to enhance the espresso notes for a grown-up twist.
- If you don’t have vanilla bean paste, simply use extra vanilla extract for a similar flavor.
- For a nut-free version, substitute cashews with sunflower seeds and use a seed butter instead of cashew butter.
- Store the finished truffles in an airtight container in the fridge to keep them firm and fresh longer.
Storage
Store the truffles in an airtight container in the refrigerator for up to two weeks. Before serving, let them sit at room temperature for about 10 minutes to soften slightly. You can also freeze them for up to three months; thaw in the fridge overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nuts instead of cashews?
Yes, you can substitute raw almonds, walnuts, or pecans if preferred. Just pulse them finely in the food processor before adding other ingredients.
What if I don’t have a food processor?
If you don’t have a food processor, finely chop the nuts and dates by hand and mix thoroughly, but a food processor is highly recommended for the best texture and ease.
PrintEspresso Vanilla Cashew Date Truffles Recipe
These Espresso Vanilla Cashew Date Truffles are a decadent and healthy treat combining the rich flavors of espresso, vanilla, and creamy cashews with the natural sweetness of Medjool dates. Coated in luscious white and dark chocolate and adorned with gold sprinkles, these truffles offer a perfect balance of indulgence and nutrition, ideal for coffee lovers and dessert aficionados alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 15–20 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Truffle Base
- 1 1/2 cups packed Medjool dates (about 18 dates)
- 1 cup raw unsalted cashews
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla bean paste (or substitute with 1 more teaspoon vanilla extract)
- 1 1/2 tablespoons espresso powder
- 1/4 cup creamy cashew butter
- Pinch of salt
- 1 or 2 tablespoons coffee-flavored liqueur (optional)
Chocolate Coating and Decoration
- 5 ounces white chocolate, chopped
- 5 ounces dark chocolate, chopped
- Gold sprinkles for decorating (optional)
Instructions
- Prepare the Nut Mixture: Place the raw unsalted cashews in a food processor and pulse until finely ground to a texture just shy of flour. This forms the base texture for the truffles.
- Form the Dough: Add the packed Medjool dates, pure vanilla extract, vanilla bean paste, espresso powder, creamy cashew butter, a pinch of salt, and the optional coffee-flavored liqueur into the food processor. Process all ingredients until the mixture comes together into a thick, pliable dough.
- Shape the Truffles: Roll the dough into small balls, yielding approximately 15 to 20 truffles depending on size. Arrange them in a single layer on a tray or in a shallow pan and place them in the freezer to firm up for 30 minutes.
- Melt the Chocolates: In separate microwave-safe bowls, melt the chopped white chocolate and dark chocolate by microwaving in 30-second intervals, stirring well after each, until fully smooth and melted.
- Coat the Truffles: Dip half of the chilled truffle balls into the melted white chocolate, and the other half into the melted dark chocolate, fully coating them. Then drizzle the opposite type of melted chocolate over each for a decorative contrast.
- Decorate and Set: Sprinkle gold sprinkles atop the drizzled chocolate if desired. Place the coated truffles back on the tray and allow the chocolate to set at room temperature or refrigerate briefly before serving.
Notes
- Ensure the dates are soft and fresh for the best dough consistency; if dry, soak them briefly in warm water and drain before use.
- Substitute coffee-flavored liqueur with another flavor liqueur or omit for an alcohol-free version.
- You can store the finished truffles in an airtight container in the refrigerator for up to one week.
- For a vegan version, confirm that the chocolates used are dairy-free.
- Chopping the cashews finely is critical for a smooth truffle texture, avoid over-processing to nut flour.
Keywords: espresso truffles, vanilla cashew truffles, date truffles, raw dessert, no-bake truffles, healthy sweets, coffee-flavored desserts
