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No-Bake Espresso Brownie Truffles

  • Author: Joscelyn Abreu
  • Total Time: 5 mins
  • Yield: 24 1x


No-bake brownie truffles made in a matter of minutes! Dark chocolate and espresso powder make these bites rich, chocolatey, and delicious. They’re grain, gluten, dairy, and refined sugar free too!


  • 1 1/2 cups pitted dates (medjool or deglet noor)
  • 1 1/2 cups walnuts (or another nut, like almonds)
  • 1/4 cup unsweetened cocoa powder or cacao powder
  • 12 teaspoons espresso or finely ground coffee, optional
  • pinch of salt
  • 1 tablespoon pure maple syrup, optional
  • extra cocoa powder, shredded coconut, chopped nuts, for rolling


  1. Combine dates and walnuts in a food processor and blend until finely chopped, about 2-3 minutes. Add cocoa powder, espresso, salt, & maple syrup (if you want a bit more sweetness) and continue to process until well combined. The mixture should hold together when pressed. This recipe is pretty foolproof if you find that it’s too dry just add a splash of water and if it’s too wet add a few more nuts or dates. You may find the mixture a bit oily, but it’s just the oil that was released from the nuts. Roll into 1″ balls and place onto a baking sheet. You should be able to get about 2 dozen brownie truffles. You can eat them right away, but they hold their shape better when they’re chilled. Refrigerate the truffles for 30 minutes to 1 hour for them to firm up a bit, then you can roll them in more cocoa powder, shredded coconut, chopped nuts, or just leave them plain. Store extras in a sealed container in the refrigerator.
  • Prep Time: 5 mins
  • Category: Dessert