Name: Dark Chocolate Orange Truffles - paleo, dairy free, low carb
Prep time: 35 min
Total time: 35 min
Ingredients: 3 tablespoons cacao butter; 1/4 cup raw honey (or maple syrup); 2 tablespoons coconut oil; 2 tablespoons coconut butter; 3/4 cup raw cacao powder; 1/2 teaspoon vanilla extract; 3 tablespoons fresh orange juice (strained of pulp); 1 teaspoon orange zest (plus additional for sprinkling on top if you choose); dash fine himalayan salt; 2.5 tablespoons cacao butter; 3.5 tablespoons raw cacao powder; 1 tablespoon raw honey (or maple syrup); 1/4 teaspoon vanilla extract

Melt the cacao butter over a double boiler.
Remove cacao butter from the heat and mix in the honey and coconut oil.
Place the mixture in a food processor and add the cacao powder, coconut butter, vanilla, fresh orange juice, zest, and dash of salt.
Process mixture until smooth and refrigerate for about 1 hour.
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.
Place it back in the fridge and go on to making the chocolate shell.

Chocolate Shell:

Melt the cacao butter over a double boiler until it reaches 122°F/50°C.
Add the cacao powder, honey and vanilla and mix until all combined and the mixture reaches 122°F/50°C
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.
Place each truffle on a sheet lined with parchment paper and let them cool and harden at room temperature.

Dark Chocolate Orange Truffles