Dark Chocolate Orange Truffles – paleo, dairy free, low carb

paleo chocolate truffle-orange

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5.0 from 2 reviews
Dark Chocolate Orange Truffles - paleo, dairy free, low carb
  • 3 tbs raw cacao butter
  • ¼ cup raw honey
  • 2 tbs coconut oil
  • 2 tbs coconut butter
  • ¾ cup raw cacao powder
  • ½ tsp vanilla extract
  • 3 tbs fresh orange juice, strained of pulp
  • 1 tsp orange zest (plus additional for sprinkling on top if you choose)
  • dash of sea salt
Chocolate Shell:
  • 2.5 tbs cacao butter
  • 3.5 tbs raw cacao powder
  • 1 tbs raw honey
  • ¼ tsp vanilla extract
  1. melt the cacao butter over a double boiler
  2. remove cacao butter from the heat and mix in the honey and coconut oil
  3. place the mixture in a food processor and add the cacao powder, coconut butter, vanilla, fresh orange juice, zest, and dash of salt
  4. process mixture until smooth and refrigerate for about 1 hour
  5. once the mixture has cooled remove from fridge and roll it into balls with your hands and place them onto a baking sheet lined with parchment paper
  6. place it back in the fridge and go on to making the chocolate shell
Chocolate Shell:
  1. melt the cacao butter over a double boiler until it reaches 122°F/50°C
  2. add the cacao powder, honey and vanilla and mix until all combined and the mixture reaches 122°F/50°C
  3. now remove the truffles from the fridge and dip each truffle in the chocolate shell mixture. If the chocolate is too thick return it to the stove for a few seconds.
  4. place each truffle on a sheet lined with parchment paper and let them cool and harden at room temperature

    Recipe makes about 15 truffles

    recipe adapted from 'against all grains'


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Posted in: chocolates / truffles, Desserts
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  1. Nummy For My Tummy July 29, 2013 at 6:39 pm Reply

    These are on this weeks TO DO list :)

  2. Julie December 17, 2014 at 11:15 pm Reply

    Hi Adriana I made these again today and they are simply so decadent, its hard to stop at just one….I did find it a bit hard to roll the mixture into the balls, I did put in the fridge to harden up but it still melted easily on my hands when rolling, any ideas about this you can pass on to me, they still tasted fantastic though !! I notice you have a similar type of orange chocolate ball recipe does it taste the same, just wondering …..thanks again xxx

    • adriana December 18, 2014 at 9:16 am Reply

      Hi Julie, Are you stirring the content in the jar of coconut butter before using? Maybe let them firm up for longer or place them in the freezer. It’s best to roll each ball as fast as possible because the coconut oil does melt when it comes in contact with our skin. My other chocolate truffle recipe is completely different.

  3. Deanna June 27, 2015 at 8:08 am Reply

    I didn’t have coconut butter (oops!) but used about 1Tbsp shredded coconut that I’d made myself from a coconut (toasted, ground basically to powder) and increased the coconut oil by 1 Tsbp. I think they turned out great!
    I may experiment with different varieties of orange to see if that ‘punches’ the orange up a bit (I just used a regular navel orange this time and it’s lovely but subtle…I might try a blood orange? Or I’ll just make sure I get a really good, ripe organic navel one next time!)
    I’m so thrilled to be emboldened to try new things (cocoa butter!), and these turned out so incredibly fancy, I feel like a pro. Thank you Adriana! <3

    • adriana June 28, 2015 at 12:48 pm Reply

      Deanna, thank you again! Your truffles look to die for! I love knowing the variations you made worked well in the recipe. Thank you so much for your feedback and for sharing your photo :)

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