Coffee Truffles with Hazelnut and Cinnamon

I’ve been really excited about posting this recipe and I have been “sitting on it” since before Christmas. I was testing these at the beginning of December and gifting them to friends, basically anyone I saw got a box. Everyone who tried them, including my two young nephews, loved them! My nephews have refined palates and enjoy the finer tastes in life, such as, coffee, hazelnut and cinnamon joined in chocolatey harmony.

These really are truly the easiest truffles to make, just throw it all in your Vitamix and it’s good to go… almost….follow the recipe though. 🙂

You can easily replace the hazelnut butter for any nut or seed butter, the coffee for any liquid, including just water, and trade the cinnamon out for something you love and that combines well with your chosen nut/seed butter. Versatility is the keyword here, my friends.

70g ( ¼ cup ) hazelnut butter
200g ( 1 cup ) dark roast coffee, hot/warm
150g ( 4 oz ) cacao paste, baking chocolate or your favourite chocolate – shaved
100g ( ½ cup ) coconut sugar
½ tsp cinnamon
½ tsp vanilla powder
1 tsp tamari ( optional for added depth )


  • It’s important that the coffee is warm or hot and the chocolate is shaved before you start this recipe.
  • The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
  • Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
  • Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and small, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
  • Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap and place in the fridge for a few hours to set completely.
  • Once set, dust your hands with a little cacao powder and roll the mix into small balls.
  • Don’t use too much cacao powder or the chocolate won’t stick to them when you go to enrobe them. Alternatively, you can simply dust them in cacao and call it a day. As seen in the image at the top of this page.
  • To enrobe them, place them back in the fridge to set up again while you get the chocolate and nuts ready. You can garnish them with candied nuts or activated nuts, whichever you prefer.


  1. Hi Amy — I made these and they are awesome! Thanks!! If I replaced the coffee with orange juice and the cinnamon with fresh grated ginger…would that work, or would it be better to add dried ground ginger?

    • Hey Nicky – Sounds delightful! Just remember the OJ will have a shorter shelf life than coffee, maybe 3 days or so. But I’d make a half batch and see how long they keep for in the fridge. Taste them after 3 days and each day after to see how they have held up for. Tough job 🙂 Oh, and I’d use fresh ginger.

      • Thanks, Amy! Another quick question: I’m out of cacao paste at the moment (and really want to try the recipe again!) but I do have cacao butter and powder. How much of each to equal the 150 g of paste? 🙂

        • That’s a tough one… at a complete guess I’d say 100g butter and 50-70g powder. But that’s without having tested it.

  2. Hi Amie I made them – but I halved the amount of water in the cup of coffee to 100g as I was worried they’d be too loose. Very delicious The coffee is what makes them I think!

    • Hey Liz, Awesome that you made them. You could have trusted me on the coffee content 🙂 The coffee definitely makes them but the cinnamon adds the extra level.

  3. Amy, you have outdone yourself with these! Absolutely bloomin’ delicious :)!
    I made mine with walnut butter…lovely!
    Mind is buzzing with all sorts of taste combinations now.

    Thanks so much for sharing this recipe.

    • Fantastic. That’s what I like to hear! I am so glad you’re inspired. 🙂 Let me know what interesting combos you come up with.

  4. Amy, how would I make my own cacao paste? Just melt the cacao nibs in the Vitamix? Should it be tempered too?

    • You wouldn’t make your own paste at home. You could make 100% dark chocolate by grinding nibs in a stone grinder, but nibs don’t melt like chocolate chips. They need to be slowly ground into a paste.

      • Amy, I took your raw chocolate course in Florida, and since then I have subscribed to your online chocolate classes, and have made many of your recipes. They are all fantastic. Thank you so much for sharing. So, the question is, any time you mention chocolate paste in a recipe, can I just substitute with the chocolate I make from your pure chocolate recipe? I always make extra and keep in the refrigerator so that I can use for enrobing.

      • Is paste not just cacao butter & cacao powder together?

        • Not really, paste is the beans ground into a paste and some of the fat removed.

  5. Hi Amy, you are an amazing and inspiring teacher. I made a tart with the ganache and your date, maple, almond butter caramel. We had it right out of the freezer and it was perfect and super delicious. Thank you from Montreal for sharing all the recipes with us.

    • You’re very kind. Thank you for taking the time to write, it means a lot to me. That dessert sounds amazing! Well done. Your family must have been happy 🙂

  6. I’m gonna try this as it sounds brill. Will let you know.

  7. Hi Amy,
    I’ve just read the reviews on these truffles and would like to try them. I don’t drink coffee, and was wondering if heated cold brew coffee can be used for this? I’ve heard that cold brew is more concentrated, so would I have to dilute it with water if it can be used?

    • You can use it, I have never tried it, but it will still need to be warmed up for this recipe. I hope it goes well. Alternatively, you can just use water.

  8. Hi Amy — I made these the other day and there seems to be some liquid seeping out of some of them. Thoughts about why that might happen and how to avoid it when i make the next batch? Thanks!!

    • Did you enrobe them and then they started leaking?

      • Yes!

        • The liquid from the truffle will try and find it’s way out of tempered chocolate. So a thin shell or a crack, even a bubble on the surface, all give space for that to happen. You can double dip them or you can try dusting them in a very small amount of cocoa powder before enrobing, not too much or the chocolate will roll right off. I hope that helps.

  9. Hi Amy, Can I use cold brew coffee that’s heated up in the same amount you specified in the recipe? I know that cold brew is supposed to be stronger, so I wasn’t sure if I needed to dilute it.. Thanks!