I was craving truffles and I love orange and chocolate together, it's a classic. It's the tail end of citrus season and I was able to get the last of the organic Minneola Tangelos, which ended up being the most juicy, sweet wonderful tangelos I had ever tasted. I was going to use the zest of navel oranges but I thought, why wouldn't I use the tangelos! I shared some with some friends and neighbours and they loved them. These are very simple to make and only take about 10 minutes to prepare. They do require about 40 minutes of refrigeration to firm up but actual prep time is very small. They are low glycemic as well as they are made with grape nectar. These make an indulgent wee snack or a great little dessert. However you chose to enjoy them, they are silky and wonderful, you'll never know they are dairy and refined sugar free! If you can't find grape nectar use raw local honey or maple syrup to sweeten.
Place the coconut butter in a food processor and use a metal S blade to pulse for 1 to 2 minutes or until the texture is a fine powder with no lumps. If you don't have a food processor melt the coconut butter in a wide sauté pan over extremely low heat, just until it melts.
Add the rest of the ingredients and process until the mixture comes together to form a soft dough. If you are not using a food processor transfer coconut butter to a mixing bowl and mix in the rest of the ingredients until a smooth dough is formed.
The dough is too soft to form firm truffles at this stage. Place the truffle mixture in a sealed glass container in the refrigerator for about 30 minutes or until you have a firmer dough that will allow you to roll into even round truffles. Place on a wax paper lined plate in the fridge for another 10 minutes.
Place the extra cocoa powder in a bowl and roll each truffle one by one in the cacao powder. Gently move the bowl and as you do coat each truffle evenly with the cacao powder. These will keep for up to a week in a sealed container in the refrigerator.
Ingredients
Directions
Place the coconut butter in a food processor and use a metal S blade to pulse for 1 to 2 minutes or until the texture is a fine powder with no lumps. If you don't have a food processor melt the coconut butter in a wide sauté pan over extremely low heat, just until it melts.
Add the rest of the ingredients and process until the mixture comes together to form a soft dough. If you are not using a food processor transfer coconut butter to a mixing bowl and mix in the rest of the ingredients until a smooth dough is formed.
The dough is too soft to form firm truffles at this stage. Place the truffle mixture in a sealed glass container in the refrigerator for about 30 minutes or until you have a firmer dough that will allow you to roll into even round truffles. Place on a wax paper lined plate in the fridge for another 10 minutes.
Place the extra cocoa powder in a bowl and roll each truffle one by one in the cacao powder. Gently move the bowl and as you do coat each truffle evenly with the cacao powder. These will keep for up to a week in a sealed container in the refrigerator.