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
Scale
Filling
- 3 oz dark chocolate (about 1/2 cup) I recommend 70-85% dark
- 1/2 cup coconut cream*
- 2 Tbsp palm shortening (or butter)
- 1/2 Tbsp orange zest (zest from about 1 orange)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Coating
- 3 oz dark chocolate (about 1/2 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.