Fresh Orange & Dark Chocolate Truffles

• Produce

  • 1 Cacao powder, raw
  • 1 Clementine, Zest of
  • 2 Clementines, Juice of

• Canned Goods

  • 3 tbsp Coconut milk

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 10 oz Dark chocolate chips, high quality

• Oils & Vinegars

  • 3 tbsp Coconut oil
  • 2 drops Oil, Orange

• Other

  • ½ teaspoon Sunflower Lecithin

Found on thekitchenmccabe.com

Description

Ingredients

• 10 ounces High Quality Dark Chocolate Chips (use dairy free, if necessary) Preferably 60% Cacao
• 3 tablespoons Coconut Milk
• 3 Tablespoons Coconut Oil
• zest of 1 Clementine
• Juice of 2 Clementines
• 2 drops Orange Oil (I use Wild Orange oil by doTERRA)
• 1 teaspoons Vanilla Bean Paste
• ½ teaspoon Sunflower Lecithin
• Raw Cacao Powder (or cocoa powder) for rolling truffles

Directions

• Place the chocolate chips, coconut milk, and coconut oil in a microwave safe bowl. Microwave on high for 1 minute. Whisk the mixture until chocolate melts and it becomes completely smooth.
• Add the clementine zest, clementine juice, orange oil, vanilla bean paste, and sunflower lecithin to the mixture and whisk until combined. Chill in the refrigerator until solid.
• Remove from refrigerator and let sit at room temperature for about 1-2 hours, or until the solid chocolate softens enough to be scooped.
• Using a scoop with about a 1 tablespoon capacity, scoop out rounds of truffles and place on a plate or parchment lined baking sheet.
• Using the palms of your hands, roll the scoops of chocolate into balls and place them in a bowl of raw cacao powder. Roll in the cacao until coated. Store in an airtight container and keep refrigerated.