Soft, melt-in-your-mouth espresso truffles made without an oven—customize with chocolate dips or go dairy-free for a vegan option.

4 oz cream cheese or coconut butter

2 tbsp butter (or additional coconut butter for a dairy-free version)

3 tbsp powdered sugar or erythritol

1/2 tsp instant coffee

3 oz chocolate chips or chopped chocolate (optional, for dipping)

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Bring cream cheese and butter (or coconut butter) to room temperature for easier mixing.

In a medium bowl, combine all ingredients. Whip with hand beaters for a smooth texture (or use a fork if needed).

Spread mixture into a shallow dish or chill in the mixing bowl until firm enough to scoop.

Scoop and roll into balls. Place on wax or parchment paper-lined plate.

Chill in the refrigerator or freezer until firm.

Optional: Dip chilled truffles in melted chocolate and let set before serving.

No-Bake Friendly: Requires no oven—just mix, chill, and enjoy.

Vegan Option: Use plant-based butter and coconut butter or vegan cream cheese.

Keto Version: Swap sugar with erythritol or xylitol and use sugar-free chocolate.

Texture Tip: Room temp ingredients and whipping ensure creaminess.

Serving Tip: Let truffles rest at room temp for a few minutes before enjoying if frozen.