Black Tea Chocolate Truffles

These vegan black tea chocolate truffles are rich and decadent, while still being surprisingly good for you! Black tea with rose petals accentuates chocolate and coconut for a satisfying sweet treat.

Black Tea Chocolate Truffles


  • 1 can coconut milk, full fat (refrigerate for 24 hours)
  • 1/3 cup dark chocolate chips (vegan)
  • 1 tsp coconut oil
  • 2 tbsp Midnight Rose black tea
  • 4 pitted medjool dates
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder


    1. To make the chocolate ganache, remove the solid part of the coconut milk and add into a small saucepan, along with the chocolate chips, coconut oil, and tea.
    2. Leave on medium-low heat, stirring occasionally until chocolate is melted. Remove from heat and let sit for 5 minutes.
    3. Sieve and discard the tea leaves. In a food processor, add dates and chocolate ganache. Stir in the vanilla, process until smooth.
    4. Transfer to a bowl and cover with plastic. Refrigerate for about 2 hours.
    5. On a plate, sprinkle cocoa powder. Spoon small amount of the ganache into your palm and gently roll into a ball to make the truffle. Roll the truffles in the cocoa powder to coat.
    6. Garnish with some rose petals from Midnight Rose black tea. Serve and enjoy. Refrigerate any leftovers in an airtight container.

      Photo and recipe credit: Sandra Aguirre.

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