Dessert

Espresso Vanilla Cashew Date Truffles Recipe

ByMariam Harutyunyan January 21, 2026January 21, 2026

Introduction

These Espresso Vanilla Cashew Date Truffles are a delightful blend of rich espresso, creamy cashew, and sweet dates. Perfect for a bite-sized treat, they combine smooth chocolates and a hint of vanilla for an indulgent yet wholesome snack.

The image shows round chocolate truffles placed on a white marbled surface, each ball layered with a smooth white chocolate coating and drizzled with dark chocolate stripes, topped with small golden sprinkles. One truffle is cut in half, revealing a dense, textured brown filling inside. Nearby, there is a white bowl filled with light brown crunchy bits and a glass bowl containing melted white chocolate with a spoon resting inside. A woman's hand can be seen dipping a truffle into the white chocolate bowl. The scene looks clean and bright, emphasizing the rich textures and colors of the truffles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups packed medjool dates (about 18 dates)
1 cup raw unsalted cashews

2 teaspoons pure vanilla extract
1 teaspoon vanilla bean paste (can substitute with one more teaspoon of vanilla extract)

1 1/2 tablespoons espresso powder
1/4 cup creamy cashew butter

Pinch of salt
1 or 2 tablespoons of your favorite liqueur (coffee-flavored liqueur recommended), optional
5 ounces white chocolate, chopped

5 ounces dark chocolate, chopped
Gold sprinkles for decorating, optional

Instructions

Step 1: Place cashews in a food processor and pulse until very fine in texture — not quite flour, but close. Add the dates, vanilla extract, vanilla bean paste, espresso powder, cashew butter, salt, and liqueur if using. Process until the mixture forms a dough.

Step 2: Roll the mixture into balls, making 15-20 depending on size. Arrange them in an even layer on a tray or pan and freeze for 30 minutes.
Step 3: Melt the white chocolate and dark chocolate separately by microwaving in 30-second increments until smooth. Dip half the truffles in white chocolate and the other half in dark chocolate. Drizzle with the opposite chocolate and sprinkle with gold sprinkles if desired.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder by half a teaspoon.

Substitute cashew butter with almond butter for a slightly different nutty taste.
Use coconut flakes instead of gold sprinkles for a natural decorative touch.
If you don’t have vanilla bean paste, simply double the amount of pure vanilla extract.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. You can also freeze them for longer storage—just thaw at room temperature before serving. To enjoy, let them soften slightly before eating for the best texture.

How to Serve

The image shows several round chocolate-covered treats arranged on a white marbled surface. Each treat has two main layers: a smooth, dark brown chocolate base and a top layer of white chocolate drizzled in thin lines. Some treats have the white chocolate as the base and are drizzled with dark chocolate lines. Small golden sprinkles are scattered on top of all the treats, adding a touch of color and texture. The chocolate drips and splatters give a casual, handmade look to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Yes, almonds or walnuts can be good substitutes, but they will change the flavor and texture slightly. Make sure to use raw, unsalted nuts for best results.

Is it necessary to freeze the truffles before dipping in chocolate?

Freezing firms up the truffles, making them easier to dip and helping the chocolate set quickly. While not mandatory, it greatly improves the dipping process and final texture.