« Chocolate Prune Truffles

Sesame Truffles »


Chocolate Orange Truffles

chocolate orange truffles
It’s trufflemania!

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 :-)

Chocolate Orange Truffles

printer friendly

  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

Makes 12 truffles

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…


posted on November 4, 2008

30 comments leave a comment

  1. Elana, these look lovely. I made some yesterday, practicing for Christmas presents. I did almonds, cranberries, currants and agave in the food processor and then covered with chocolate and coconut. Yummy. The possibilities are endless and your inspiration is wonderful. I will be doing your orange chocolate clusters for presents as well, they are too good! Can’t wait for the next recipe.
    Hannah

  2. Renee

    You are my hero :)

    I’m new to this world of healthy living and you allow me to indulge in the odd treat without feeling like I’ve done something wrong.

    I can’t wait to try this recipe.
    Renee

  3. chrissy

    Elana,
    These look awesome, as always! I just this week decided to (finally) try your vanilla cupcake recipe! YUMMINESS! I have not ventured into grapeseed oil yet, so I used butter in equal amounts since I thought that was the way you have substituted it before based on your choc. chip cookie recipe. Those things are addictive! I have never had much luck with other coconut flour recipes on the web but these are awesome! I made the frosting the first time but this time I just put a small square of 85% chocolate on each cupcake as they came out of the oven and smooshed it around a little for the frosting! YUM! Thanks SO much! Oh, and I took the choc. chip cookies to a school function and people were WOWED that they had no grains! You rock!

  4. Tara

    Hi Elana,
    These do look divine. I have been avoiding all of the California pasteurized almonds. Do you think there’s a way to do this with other nut butters? I find cashew butter can be a little ‘gummy’ tasting and the macadamia is impossible to find organic here. Any ideas? I’m able to purchase the raw, organic Spanish almonds, but to make almond butter with them is a really different consistency than the bought product.

    Thank you!

  5. Hannah -That sounds delicious!

    Renee -Thanks so much for your kind words, I really appreciate them.

    chrissy -Thanks for sharing your recipe successes with us. I especially like the way you smooshed the chocolate squares onto the warm cupcakes. Yum.

    Tara -I made them with cashew butter and they were still pretty good; you could experiment with any organic nut butter of your choosing –just be sure to let us know how they turn out :-)

  6. These truffles look so good, I love the combination of orange and chocolate.

  7. Paulette

    I’d love to try your chocolate orange truffles but my doctor tells me I my body has an intolerance to chocolate and cocoa. I didn’t ask about Carob but from what I understand there is a difference. Have you tried carob instead of cocoa in this recipe? Better close for now and make more pumpkin custard. I’m addicted to it.
    Have a blessed week.
    Love,
    Paulette

  8. MaryBeth -I do too!

    Paulette -I haven’t; for more info please see my faq’s. Have a wonderful day :-)

  9. Sarah Schatz - menu planner for people with allergies @ heartofcooking.com

    HI Elana,
    I am loving your blog and your trufflemania. These all look so delicious and I too love making raw treats such as these. I often use walnuts and dates with agave and raw cacao powder. I look forward to trying out your yummy treats – and I too think these would make wonderful gifts for the holidays!
    Also, I love you photos!
    sincerely,
    sarah

  10. jodie

    Hi – any good “eggnog” tasting ideas????

  11. Sarah -Your agave-walnut-cacao combo sounds delicious! Thanks for your comment, I really appreciate it.

    jodie -Thanks for the great idea –I started working on it right after receiving your comment. I’ll post it soon.

    • Nicole

      Hello! I love your recipes! Although, my husband has a tree nut alergy, so I am very limited to what I can make and share (who really wants to share such goodness anyway?) I was curious if you had any luck with the “eggnog” tasting experiments? Eggnog is about all I can think about lately (besides punpkin) and I would like something that would not be so horrible for me. Any suggestions?

  12. Mandy

    Elana,

    I’d like to make these for Christmas, but I will also be out of town for a week. Is it possible to make these ahead of time and freeze them? How long will they last in the fridge?

    I’m so excited to have found your site! I am not (that I know of) a celiac, but I get severe cystic acne when I eat sugar, so I know I have some sort of food intolerance. I’m hoping that agave nectar will be something I can eat and I look forward to trying many of your recipes!!!

  13. Mandy,

    Thanks for your comment. What a great idea –to make the truffles ahead of time. I wouldn’t freeze them, I’d just keep them in the fridge. I think they’d keep pretty well that way, though not sure for exactly how long. Personally, I keep mine on the counter for days.

    Hope this helps. If you need a better answer you can post your question in the forums and someone there might be able to give you an exact time frame.

    Elana

  14. Rachel B

    Elana, are there any other ingredients in the 73% chocolate and if so, what are they? I have searched all over the internet and could not find this information. Thank you.

  15. Rachel,

    Your best bet when searching for ingredients is to contact the manufacturer directly or ask a vendor who sells the product; manufacturers are constantly changing their formulations.

    You also might want to try my forums.

    Hope this helps.

    Elana

  16. Rachel B

    Elana,

    If it’s not too much trouble since you use this product, will you look on your packaging and tell me what the ingredients are on the 73% chocolate? I have emailed Dagoba but never got a response.

    Thank you.

    Rachel

  17. RachelB,

    Unfortunately, I don’t have that information. Just google “dagoba chocodrops,” the first item in the google search is usually “worldwide chocolates,” scroll down the page and you will find the product along with the ingredients.

    Also, feel free to post any queries you may have in my forums. There are lots of helpful folks full of information over there.

    Good Luck,
    Elana

  18. Rachel B

    Thanks, Elana. I found it and, sadly for me, it does contain sugar. I’ll keep searching for a chocolate that I can use to make your recipes.

    Rachel

  19. mandy

    Hey Elana!

    I made these truffles for a Christmas social I attended. I was so happy to make my first agave sweetened dessert – they tasted delicious!
    One thing though, my truffles were a little too gooey even though I coated them with lots of cocoa powder, to the point that they would gradually shift from a round ball to a disk shape. It could be because I have a mini-food processor and it couldn’t handle getting the nuts chopped finely enough, or because Trader Joe’s creamy almond butter is VERY creamy. I am making them again tonight with a little more nuts and a little less agave.
    If anyone else had this problem, I would recommend leaving the truffles in the fridge or even freezer until just before you serve them :) Will let you know if using less agave solves my problem too.

    I love your blog Elana, it makes me excited to be able to make treats I can eat for Christmas!

  20. mandy

    RachelB,

    If you are not on a gluten free diet (I personally am more on a sugar free diet and NOT a gluten free one) you can purchase chocolate chips sweetened with malted barley or unsweetened carob chips. Sunspire makes both. Here are links.

    http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=172832&prrfnbr=213701

    http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=172832&prrfnbr=213698

  21. 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

  22. Carey

    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.

  23. Carey -I sure do like your “serving suggestions.” :-)

  24. Jude

    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.

  25. Kate O'Neill @ honeybowtie.com/blog

    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!

  26. Nicole

    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!

  27. jessica

    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.

  28. Christina

    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

  29. Samantha

    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!

Sorry, we are not taking comments at this time. Web site is currently undergoing maintenance.





↑ back to top