Chocolate Orange Truffles

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Ingredients
Instructions
Nutrition

Healthy organic truffles are not only easy to make, they are bursting with flavor in every bite.  In addition, these little treats are power packed with nutrients.  And on top of that?  My family has been devouring them.

The boys have been taking them to school in their lunches and yesterday I sent my father a package of the chocolate prune truffles (including a couple of these as well).  Hi Dad!  Hope you are enjoying the truffles :-)

Ingredients
Serves:
12truffles
Print Recipe
Instructions
  1. Place cashews in a food processor and pulse until the texture of coarse sand
  2. Add almond butter, agave, cacao powder, vanilla and orange zest and pulse until smooth
  3. Refrigerate for 2-3 hours, until firm
  4. Remove from fridge and roll into ½ inch balls
  5. Coat with cacao powder
  6. Serve

This gluten-free vegan truffle recipe is based on one in Charlie Trotter’s book Raw.  Filled with gorgeous photographs, the book is truly a feast for the eyes.

It also contains a plethora of wholesome delicious recipes.  While they are rather complex, they can also provide great ideas and staring points for your own simple creations.

I have one more truffle recipe up my sleeve.  Stay tuned as trufflemania continues…

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

31 responses to “Chocolate Orange Truffles”

  1. Hi elana i just made this recipe it tastes amazing but its not holding togerher to roll , what can i do ?

  2. I didn’t have orange zest so I added dried cherries instead. I accidentally used the 1/4 c of cocoa powder in the mixture so I didn’t dust them with more. Delicious!

  3. Hello Elana

    I tried both the Sesame Truffles & the Chocolate Orange ones.

    Both have wonderful flavor, but I find they are a little too soft.
    Both sat in the fridge overnight before attempting to ball them. The sesame ones do ok after time in the freezer, but the choc/orange ones don’t really hold ball shape, they fall into these puffy little disks.

    Do you have any ideas or suggestions to stiffen them up a little?

    Thanks

  4. It’s the 2T of cocoa powder that goes into the mix.
    The 1/4 of cocoa powder is used to coat the 1/2 inch balls.

  5. I can’t tell from the way this recipe is written if the 2T of cocoa powder goes into the mix or if it is the 1/4 cup of cocoa powder. Help!

  6. Hi Elana, just tried these and got almost all the way through the prep before my food processor died. But tasting the mixture, it may well have been worth the sacrifice. :) They’re in the fridge now and I’m sure they’ll be delicious. Thanks for posting!

  7. I recently discovered your site and made these for Easter as well as your Blondies recipe. OMG – they are soooo good. Thank you for sharing your time and talents. I am telling everyone I know about your site – regardless of whether they are gluten challenged or not!
    Thank you.

  8. Elana,

    Wow! These are so shamefully good! I did add an extra Tbsp of orange zest because I like the flavor. Let me just say that they were so good that I didn’t even bother to roll them into truffles. Yep, I splurged and just at it straight out of the food processor! Wonderful recipe.

  9. mandy,

    Yes, if the cashews were not ground to the consistency of sand then they would not be an effective dry ingredient. I think any/all of your fixes –refrigerating/freezing longer, cutting down on wet ingredients, increasing dry ingredients will solve this issue and make them retain their shape more effectively.

    Thanks for your comments.
    Elana

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