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Home » Homemade Sweets » Refined Sugar Free Chocolate Coffee Mocha Truffles

Refined Sugar Free Chocolate Coffee Mocha Truffles

Author: Karon Grieve Published : November 2015

Recipe
chocolate mocha truffles
chocolate mocha truffles
chocolate mocha truffles

Sweet treats don’t need to be packed with white sugar. These super refined sugar-free mocha treats are a case it point. Packed with flavour and sweetness and no refined sugar in sight, result!

sugar free chocolate coffee mocha truffles

I thought I’d share one of the recipes I am making at my demos just now – Refined Sugar-Free Mocha Treats from my new bookette/Ebook Naughty & Nice Edible Gifts For Christmas.

This is a quick and easy recipe and makes really tasty treats that tick the sweetness box without hitting the refined white sugar jar at all.

As I’m living in Demo-Land just now having just got through Edinburgh Foodies Christmas Show and now on to Country Living Christmas Fair this week I am in a constant haze of ingredients, packing, dishes, jars and endless notes.

I have tasted my way through so many of these coffee and chocolate truffles I think I am getting addicted to them, they are just so very moreish!

truffles on plate

Ingredients for refined sugar-free mocha truffles

The only equipment you’ll need for this recipe is a food processor and a fridge/freezer to chill your sugar-free mocha treats until set.

Your ingredients are dates (get them ready stoned to save effort), crushed mixed nuts, cardamom pods, coconut oil, espresso powder, cocoa powder, vanilla extract and coconut to roll the treats in.

close up of coffee and treats

How to make mocha truffles

First the nuts and cardamom seeds. Do this in a dry pan over medium heat. Now watch them like a hawk as this will literally take no longer than a minute.

If you answer your phone or nip to the loo those nuts and seeds will burn. As soon as they smell all nutty and aromatic and are just turning golden they are done.

Now tip them out of the hot pan immediately. If you leave them in the pan even though off the hob they will continue to cook and could easily burn.

Blitz the nuts and seeds with all other ingredients (apart from coconut) in a food processor

Pull off pieces of the paste mixture and roll into small balls. Roll these in the coconut.

top down shot of treats and coffees

Pro tip

Wet your hands first when making any type of truffles. They are far easier to roll this way and don’t stick to your hands so much.

How long will these truffles keep?

Your refined sugar free mocha truffles will keep for 1 week in the fridge. You can freeze these mocha truffles too. Simply pop them in a freezer-proof bag and they will happily keep for up to 3 months in the freezer.

larder links

Looking for more super easy sweet treats to make at home? Then check these out before you go;

4 ingredient chocolate whisky truffles

Refined sugar-free oat and nut snowballs

Chocolate salami

Refined sugar free mocha truffles

Bacon chocolate bark

Traditional French orangettes

Scottish minty macaroons

Nutty stuffed chocolate dipped apricots

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
sugar free chocolate coffee mocha truffles

Refined Sugar Free Mocha Truffles

Karon Grieve
A super easy recipe for refined sugar free mocha treats that uses dates for sweetness
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Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course sweets
Cuisine British
Servings 30 truffles
Calories 34 kcal

Ingredients
 

  • 90 g dates stoned
  • 65 g mixed nuts crushed
  • 6 cardamom pods seeds only
  • 1 tsp coconut oil
  • 1 tsp espresso powder
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1/2 cup desiccated coconut
Metric – US Customary

Instructions
 

  • Chop dates and soak in a little hot water for 20 minutes then squeeze out liquid
  • Toast the nuts and cardamom seeds in a dry pan for 1-2 minutes till aromatic and golden
  • Blitz all ingredients (apart from the coconut) in food processor till you get a paste
  • Pull off small pieces and roll into balls about the size of a marble (you’ll get about 30)
  • Roll in the desiccated coconut
  • Freeze for half and hour or chill in the fridge overnight.
  • Treats will keep for 1 week when stored in the fridge

Notes

Refined sugar free, vegetarian, vegan

Nutrition

Calories: 34kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword chocolate, coffee
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Christmas, Gluten Free/Low Sugar, Homemade Sweets

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Comments

  1. harga ac 1 pk says

    August 28, 2019 at 9:07 am

    This looks good, I’ll try to make it for kids, hopefully they like it. Thank you

    Reply
    • Karon Grieve says

      October 1, 2019 at 9:49 am

      Hope the kids enjoy them
      K x

      Reply

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