- In a small saucepan over medium heat, combine almond milk, espresso powder, granulated sugar and chocolate chips. Stir gently until mixture has melted and is warm. Remove the saucepan from heat and stir in the vanilla extract and sea salt. Allow mixture to cool to room temperature and place in refrigerator until mixture has become solid. When mixture is solid, scoop into small balls and roll into a truffle shape, placing on a cookie sheet when complete. When all mixture has been formed into truffles, dust with cocoa powder and freeze until firm.