These dark chocolate orange truffles are rich and decadent with a subtle orange flavor. They have a fudgy filling that's coated in a dark chocolate shell. This truffle recipe is paleo, vegan and low carb.
So here me out, I was very skeptical when first testing this recipe. Why? Well, have you ever tried those orange chocolate balls? I remember hating them as a kid. Like, who would ever put orange and chocolate together and call it a tasty treat?!
Anyway, while I had my doubts about this combination, I was very surprised with how great these truffles turned out. These chocolate orange truffles have a rich, dark chocolate flavor with a subtle orange undertone. The filling is made with real orange (unlike many of your store bought chocolate candies) and has a thick, creamy texture.
I love homemade chocolates and truffles and am more than happy to add this to my ever-growing list of truffle recipes.
Why You'll Love this Chocolate Orange Truffles Recipe
- paleo and vegan - made with simple, wholesome ingredients you can feel good about
- no orange flavoring - flavored with REAL oranges
- dairy free - no cream and no condensed milk
- healthy - although still a treat, these truffles are made with healthy ingredients
- no bake - just melt the filling ingredients together, chill, roll and dip in melted chocolate.
Ingredients
You can find the full recipe for these dark chocolate orange truffles in the recipe card below, but here an overview of the ingredients you'll need:
- dark chocolate - You'll need dark chocolate for both the filling and the coating. I recommend a dark chocolate with a cocoa content between 70-85%
- coconut cream - just the thick white cream from a can of full fat coconut milk or cream
- palm shortening - or butter (regular or vegan)
- orange zest - zest from about one orange (I recommend organic since you'll be zesting the peel of the orange)
- vanilla extract - for flavor
- salt - enhances the flavors
- coconut oil - to thin the chocolate coating.
How to Make Dark Chocolate Orange Truffles
These orange truffles are easy to make, but do take time, as the filling will need to set multiple times. Here are the step by step instructions:
- Combine all filling ingredients in a small saucepan and melt over low heat.
- Chill the filling in the fridge overnight or for at least 4 hours.
- Scoop the filling and set it on a lined baking sheet. Freeze.
- Melt the dark chocolate and coconut oil and then dip the fillings.
- Optional: you can drizzle any leftover chocolate onto the balls and then top them with more orange zest and cinnamon for decoration.
Tips and Tricks
- Use a dark chocolate. This recipe works best if the cocoa content for the filling is between 70-85%. You can use any chocolate for the coating. In fact, if you don't want your truffles to be quite as rich, then use a lighter dark chocolate (55-65% dark) for the coating.
- Chill the filling before scooping it. The filling needs to set before it can be scooped. I didn't roll my filling into balls, but you can if you want.
- Freeze the scooped fillings before dipping them in dark chocolate. You will have an easier time dipping the orange chocolate filling in the melted dark chocolate if your fillings are frozen. I know this is an extra (annoying) step, but I promise it will make your life easier.
Storage
These vegan orange truffles are best stored in an airtight container or baggie in the fridge or freezer. They can be kept at room temperature for serving, but I don't recommend storing them that way. Keep them for up to one month in the fridge, or 3 months in the freezer.
FAQ
You can use any type of orange for this recipe, but I do recommend organic since you'll be zesting the peel.
Yes, you can use butter (regular or vegan) in place of the palm shortening.
More Paleo and Vegan Chocolate Recipes
Looking for other recipes like this? Try these:
Dark Chocolate Orange Truffles (Paleo, Vegan)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
Description
Healthy truffles with a rich chocolate and orange filling that's coated in a dark chocolate shell. This recipe is paleo, vegan and low carb.
Ingredients
Filling
- 3 oz dark chocolate (about ½ cup) I recommend 70-85% dark
- ½ cup coconut cream*
- 2 Tbsp palm shortening (or butter)
- ½ Tbsp orange zest (zest from about 1 orange)
- ½ tsp vanilla extract
- ⅛ tsp salt
Coating
- 3 oz dark chocolate (about ½ cup)
- 1 tsp coconut oil
Instructions
- Combine all filling ingredients in a small saucepan and melt over low heat.
- Once the chocolate has fully melted and everything is combined, place the filling in the fridge. Chill overnight, or for at lease 4 hours.
- Using a small cookie scoop (about 1 Tablespoon in size), scoop the filling into little mounds and set them on a parchment-lined baking sheet or plate. You can roll the filling into balls if you want, but it gets messy. I just left mine as-is.
- Place the fillings in the freezer and freeze for at least 2 hours.
- Once the filling have frozen, melt the dark chocolate and coconut oil.
- Grab the fillings from the freezer and dip them, one at a time, into the melted chocolate. Place them back on the lined baking sheet/plate to set.
- Optional: you can drizzle any leftover chocolate onto the balls and then top them with more orange zest and cinnamon for decoration.
Notes
*You'll use just the thick white cream from a can of full fat coconut milk/cream. If you open a can and the cream has not separated from the milk, then place the can in your refrigerator overnight.
Katie
Hope you all love these truffles as much as we do! Enjoy!