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Mexican Hot Chocolate Truffles

Mexican Hot Chocolate Truffles
  • Prep Time: 20 Minutes
  • Serving Size: 12 to 14 truffles
  • Gluten Free
  • Vegan

These decadent, melt-in-your-mouth truffles are a delicious transformation of the classic cold-weather drink. They’re lightly spiced with cinnamon and cayenne for a Mexican feel!


  • 1 cup cocoa powder, divided
  • 1/2 cup pure maple syrup
  • 1/3 cup melted coconut oil
  • 1/4 cup pitted dates
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 1/8 tsp sea salt


  1. In a food processor combine 3/4 cup cocoa powder with the maple syrup, coconut oil, dates, vanilla, cinnamon, cayenne pepper, and salt. Process until smooth. Transfer the mixture to a bowl and refrigerate for at least two hours to firm up.
  2. Sift remaining 1/4 cup cocoa powder in a small bowl. Scoop out one tablespoon of the truffle mixture and roll into a ball between your palms. Roll the truffle in the cocoa powder, covering all sides, and then place in a paper candy cup. Repeat with the remaining truffle mixture. Store the finished truffles in the fridge or freezer.

About The Author

Nicole Axworthy

Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.

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