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Teeccino Cocoa Truffles

Here’s my regular Teeccino Truffle recipe and then my changes:


  • ½ cup pitted dates
  • ¼ cup strong brewed Chocolate or Mocha Teeccino
  • 2 ounces dark chocolate melted
  • 2 tablespoons almond or peanut butter
  • 3 tablespoons cocoa powder


  • Make a strong brew of Teeccino by using 1 tablespoon Teeccino to 1 cup water in a drip coffee maker. Or use 1/3 cup water with 1 Teeccino tea bag and steep well.  Or make espresso if you have an espresso maker.
  • Let dates sit in the brewed Teeccino for at least 1 hour.
  • Put dates into a small food processor. Blend with the Teeccino until well blended.
  • Add the melted chocolate and nut butter and blend until smooth.
  • Add the cocoa powder and blend until smooth.Chill this mixture for at least an hour or longer until firm.
  • Scoop out a teaspoonful at a time and roll into small balls on a cutting board or a plate.
  • Roll the ball in cocoa powder. Alternative coatings are powdered sugar, desiccated coconut, or cinnamon powder.


Makes about 12 to 15 small truffles. Keep cool until ready to serve. They can be frozen to keep on hand for a special dessert or impromptu party. Defrost before serving.
The changes:
I added ½ cup rolled oats, 1/3 cup pecan pieces and ¼ cup dried cranberries to the small food processor. I processed those for about 30 seconds and added half of the mushy Teeccino chocolate mixture. And then I processed until well combined. I rolled them out to see how they would work. And once I determine that they were fine, I repeated the process.