- 80g organic cacao powder
- 1 ½ tsp orange zest
- 60g orange juice, fresh squeezed
- 64g maple syrup
- 70g dark chocolate
- 5g coconut oil
- 1 tsp orange zest
- 4g sugar
There is something about chocolate and orange paired together that makes me think of the holidays.
My husband really likes those big chocolate covered oranges wrapped in foil, so I thought I would make something inspired by those flavors that didn’t require any baking and wasn’t super sugary.
This recipe is really simple and hard to mess up. Not to mention I really enjoy having a bite sized option around when there are already so many holiday treats to try. These make great gifts too! Just add a cute box and a ribbon.
Note: I used Enjoy Life allergen free dark chocolate chips for the dipping chocolate. Theo chocolate works well too. Just make sure you use a high quality dark chocolate of about 70% cocoa mass.
- In a mixing bowl stir together the cacao powder and orange zest.
- Create a well in the center and pour in the orange juice and maple syrup.
- Stir to combine. This step takes awhile and as it combines you will notice it gets very hard to stir.
- Turn the truffle mixture into a piece of plastic wrap and form a ball shape. Refrigerate for 30 minutes to make the mixture easier to roll out.
- Line a baking sheet with parchment paper.
- Take the truffle mixture from the fridge and weigh it. You will take that number and divide by 9 to get the grams of each ball. Roll into 9 even balls using your hands. Each ball should be about 21g. The mixture will stick to your hands a bit so have a damp paper towel on hand to clean off when needed. Set them on the parchment paper.
- In a small bowl add the dark chocolate and coconut oil. Microwave in 30 seconds increments while stirring in between. You have to do this about 3 times for the mixture to fully melt. If you try to melt all in one go you will burn the chocolate and have to start over.
- Take one truffle at a time and dip into the melted chocolate until coated on all sides with two forks. Using the forks will help the excess chocolate run off so you don’t have too much of a “foot” on your truffle. Lay back on the parchment paper.
- When all truffles have been dipped you can discard the rest of the chocolate glaze or use it for something else (dipping fruit!). I deducted the weight of this leftover amount from the macros.
- Add the optional orange zest topping while the chocolate is still warm. To make this, grab a small dish and mix together 1 tsp of orange zest and 4g of sugar and rub it together with your fingers. Sprinkle a little on top of each truffle.
- Let cool before serving.
- To store: put in an airtight container in the refrigerator for 1 week.