Sweet, crunchy, and easy to make, these Chocolate Orange Truffles are ideal for a holiday dessert table. They’re also grain free, dairy free, and paleo! The flavor and scent of the orange peel makes them extra festive.
Chocolate Orange Truffles
Yield 12 truffles
Ingredients
- 1 cup Medjool Dates (about 12 medium), pitted
- ½ cup slivered almonds
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- 2 teaspoons orange zest (zest of 1 large naval orange)
- ½ cup unsweetened coconut flakes
Instructions
- If you do not have a high speed blender, soften the dates in hot water for 15 minutes. Drain and use in the next step.
- In a blender or food processor, combine the dates, almonds, cocoa powder, maple syrup, and orange zest. Process until well combined.
- Using a tablespoon measure, scoop out the mixture and shape into a smooth round ball. Roll the balls in the coconut flakes and place on a parchment paper lined cookie sheet.
- Refrigerate for about an hour to harden. Serve cold and store the leftovers in an airtight container in the fridge.
Notes
In case the date-nut mixture is too soft to form into a ball, add a tablespoon of coconut flour and let it stand for 5 minutes.
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