These mini vegan no-bake cappuccino truffles are deliciously rich, soft, creamy, with a delicious coffee punch. Made using only 5 ingredients, no-bake and ready in under an hour, they’re a after dinner must make!
No-Bake Vegan Cappuccino Truffles
Indulge in the rich, velvety flavours of no-bake vegan cappuccino truffles. A scrumptious treat that combines the yummy essence of coffee with the smoothness of chocolate, all without the need for an oven! These truffles are not only super simple and easy to make but are also dairy-free and easily made gluten-free. With only a few simple and ‘easy to find’ ingredients, you can whip up these decadent, bite-sized truffles that are sure to satisfy your coffee craving and sweet tooth in one sitting.
Looking for more coffee recipes? Check out my Easy Vegan Coffee Cake, Vegan Puff Pastry Coffee Croissants, No-Bake Coffee Cheesecake and Vegan Coffee Tiramisu.
Why you’ll love these truffles:
- Quick and easy to make: No need for baking. Simply just mix together, chill, and tuck in!
- Vegan friendly: This recipe is vegan friendly and doesn’t contain any animal derived ingredients.
- Easily made gluten-free: Switch out the cookies / biscuits for gluten-free ones to make this recipe suitable for Coeliacs and gluten-free.
- Rich coffee flavour: Combines the rich and deep flavour of cappuccino with the smoothness of chocolate, so so yummy!
- Minimal ingredients: This recipe only requires a 5 simple ingredients you likely already have at home. If not, they should be easily available in your local supermarket.
- Super indulgent: Combines the richness of coffee and sweetness of the biscuit and chocolate. Really satisfies your sweet-tooth.
- Great for sharing: Ideal for parties, family gatherings, or enjoying as a personal treat in front of the tv watching your favourite shows.
- Customisable: Easily adjust flavours or add toppings like adding a drizzle of melted dark chocolate, sprinkle of flakey sea salt, coconut flakes, or cocoa powder.
Ingredients you’ll need to make these cappuccino truffles:
- Golden Oreo’s – You want to use a plain / vanilla biscuit for this recipe. I opted for golden Oreo’s as they have a delicious sweetness which pairs really well with the pistachio and creamy cream cheese. Swap them out for a gluten-free biscuit to make this recipe gluten / wheat-free and suitable for Coeliacs.
- Cream cheese – Make sure to use a good quality dairy-free cream cheese. My go-to’s are Violife Original Creamy and supermarkets own branded vegan cream cheese. If situated in the US, Mykonos is great!
- Coffee – Use a fine coffee powder / instant coffee.
- Cocoa powder – Use a high quality, rich cocoa powder for optional flavour.
- Dairy-free white chocolate – Use your favourite vegan friendly white chocolate. I love iChoc Vanilla, Sainsbury’s deliciously Free From White Chocolate and Moo Free White.
Tools you’ll need:
Here are a few tools I used to make these no-bake cappuccino truffles. I have linked them below (aff links).
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
No-Bake Vegan Capuccino Truffles
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Description
Quick, easy and No-Bake Vegan Cappuccino Truffles – A rich and creamy coffee biscuit filling coated in white chocolate. Simply delicious!
Ingredients
Ingredients for the truffles
- 150g of golden Oreo cookies (or plain / gf biscuits)
- 60g of vegan / dairy-free cream cheese
- 1 tablespoon of instant coffee (finely ground)
- 2 tablespoons of cocoa powder (plus extra for dusting)
- 200g of dairy-free white chocolate
Instructions
- Line a baking tray with greaseproof paper. Set aside.
- Place the cookies in a food processor or blender and whizz up until crumb-like. You could crush them using a rolling pin if you don’t have an electric mixer.
- Pour the cookie crumbs into a large mixing bowl & add in the dairy-free cream cheese, coffee and cocoa powder. Mix together until fully incorporated.
- With clean hands, roll the mixture between your palms until you have small ‘truffle’ like balls and place them onto a lined tray. I like to roll them into 20g balls. TIP- Add a toothpick into each truffle, this makes it easy for coating in the chocolate.
- Pop the tray into the freezer and allow to set for around 25 minutes.
- About 5 minutes before the balls are ready to come out of the freezer, pop the white chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.
- Remove the truffle balls out of the freezer & dunk them in the white chocolate! Tap the toothpick against the side of the bowl to allow any excess chocolate to drip back into the bowl. You may wish to repeat this step a few times to get a thick coating of white chocolate.
- Place the truffles back onto the lined tray and place them into the freezer to set. As the truffles are very cold, the chocolate will set almost immediately so they’ll only need to be in the freezer for around 5-10 minutes.
- When the truffles have set, remove the toothpicks.
- Dust each truffle with a light sprinkle of some cocoa powder.
- Serve and enjoy!
Notes
To store: Keep the truffles fresh by storing in an air-tight / sealed container in the fridge and enjoy chilled. Don’t leave out in the sun or in a warm atmosphere as they may melt.
- Prep Time: 5 minutes
- Category: truffles
- Method: No-Bake
- Cuisine: American
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