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Orange and Chocolate Truffles (vegan & paleo)

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These Orange and Chocolate Truffles are incredibly fudgy, deeply chocolatey, and infused with ample orange flavor using freshly squeezed juice and zest. They are incredibly easy to make and made with better-for-you ingredients! This chocolate truffle recipe is perfect for the wintertime when markets are overflowing with citrus and oranges are at their best. These seasonal truffles are secretly healthy, vegan, and paleo-friendly (gluten, grain, & dairy free). If you love chocolate and orange together you’re bound to love these truffles. 

What Is A Chocolate Truffle? Are Chocolate Truffles Made with Real Truffles?

A chocolate truffle is basically a melted chocolate mixture, usually made with good quality chocolate, refined white sugar, and dairy such as heavy cream and butter that is chilled, then formed into balls. Typically, the chocolate balls are finished with a dusting of cocoa powder making them look very similar to the “truffle” mushroom! These chocolate truffles, however are made vegan and dairy free, but taste just as delicious as their conventional counterparts.

What Do Orange and Chocolate Truffles Taste Like?

These Orange and Chocolate Truffles are soft and fudgy balls of chocolate infused with fresh and bright orange flavor. They are deeply chocolately but wonderfully balanced by the fresh citrus. They are rich, but not overly so, and just perfectly sweet enough to satisfy a sweet tooth without making you feel as if you’ve overindulged. These chocolate truffles are the perfect way to enjoy the classic flavor combination of chocolate and orange together in one handheld treat. They are made with real, simple ingredients but I’m confident that you’ll have everyone thinking these are anything but better-for-you.

What Ingredients Are Used to Make These Chocolate Orange Truffles? Are Chocolate Truffles Gluten Free?

These Chocolate Orange Truffles are made healthier as they contain no refined sugars, flours, or oils. While conventional chocolate truffles are naturally gluten-free, they typically contain dairy. These truffles are paleo-friendly meaning they are gluten, grain, and dairy free! They are vegan and nut-free as well! These chocolate truffles are made using only 7 total ingredients, including the salt! Here’s a look at the ingredients and some possible substitutions/variations.

  • Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free use your favorite coconut or maple sugar sweetened chocolate chips or bar chopped into chunks (or these!). Or use sugar free chocolate to make the truffles sugar free. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Orange Juice & Zest – Freshly squeezed orange juice and orange zest really gives the truffles that wonderfully bright and fresh orange flavor. I know it’s tempting to skip the zest, but really, most of the orange flavor comes from the zest! Don’t skip it!
  • Coconut Cream –  The solid from the top of a fresh can of coconut milk. This helps makes the chocolate mixture creamy and acts in place of heavy cream used in traditional recipes. I recommend using a can of full fat coconut milk as it will contain the most/best solids. I don’t find that the coconut flavor is noticeable in the truffles.
  • Coconut Oil – Helps firm up the truffles so they maintain their ball shapes. Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Nut/Seed Butter – Conventional recipes use butter, to keep this dairy free, I use a nut/seed butter to make the truffle soft and creamy. I went with cashew butter because of its neutral flavor. But use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. After cashew, my next best recommendation is sunflower seed butter.
  • Maple Syrup – To give a touch more sweetness to the dark chocolate.
  • Salt – To enhance all the flavors!

How Do You Make Orange Chocolate Truffles?

These Orange and Chocolate Truffles are so incredibly easy to make! It just involves melting a few ingredients together in a pot, adding the remaining ingredients and mixing them together. Then we let it chill. That’s the hardest part. Once cool, the mixture is formed into balls, rolled in cocoa powder and that’s it! Here’s a look at the steps and some helpful tips:

  1. Zest, then juice the orange. I know it’s tempting to skip the zest, but it really adds most of the orange flavor to these truffles. And zesting before juicing is always key, because zesting a juiced orange is never fun. I use and love this microplane which makes zesting a breeze. Plus it’s dishwasher safe!
  2. Make chocolate mixture. First we melt the chocolate, coconut cream, coconut oil, and orange juice in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
  3. Chill the mixture. The hardest part! Place in the fridge for a few hours or the freezer for about an hour.
  4. Scoop chocolate mixture into balls. I use my 40 mm cookie scoop to make uniform sized balls. But make them any size you like!
  5. Roll balls in cocoa powder. Adorn your balls with some additional zest if you like.
  6. Enjoy!

These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!

Make Ahead: The chocolate mixture can be made up to 3 days in advance stored, covered, in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.

These Orange and Chocolate Truffles are the perfect seasonal winter treat! They are so easy to make and absolutely delicious. These secretly healthy truffles are an amazing way to enjoy the classic combination of chocolate and orange. I’m so excited for you to try them!

Try Out These Truffle Recipes!

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Orange and Chocolate Truffles

These 7 ingredient truffles are the PERFECT chocolatey treat. The best in wintertime when markets are packed with citrus and oranges are at their peak. The truffle center is super fudgy, deeply chocolatey, and packed with fresh orange flavor. They are made better-for-you and absolutely delicious!

Quick tip before starting: Try to use room temperature ingredients to keep the chocolate mixture from seizing.

vegan, paleo (gluten/grain/dairy free), nut free

Course Dessert
Keyword Chocolate and orange, Chocolate Truffle
Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 1 inch balls

Ingredients

  • 1 1/2 cups (8 oz) dark chocolate chunks, chips, or melting wafers
  • 3/4 cup (160 grams) coconut cream solid part from the top of a fresh can of coconut milk
  • 1/4 cup (63 grams) orange juice freshly squeezed (1 orange)
  • 1 tbsp (13 grams) coconut oil
  • 3 tbsp (48 grams) cashew butter or other thick and creamy nut/seed butter (with 1 ingredient)
  • 2 tbsp (38 grams) maple syrup
  • 1 tbsp packed orange zest
  • 1 tsp vanilla
  • dash sea salt
  • cocoa powder for dusting, about 3 tbsp
  • additional orange zest for topping optional

Instructions

  1. Zest, then juice the orange to get 1/4 cup.

  2. In a small pot melt together the chocolate, coconut cream, orange juice, and coconut oil over a low flame. Stir frequently until the chocolate is fully melted, smooth, and shiny.

  3. Remove from heat and stir in the cashew butter, maple syrup, orange zest, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.

  4. Pour chocolate mixture into a bowl and let chill until firm either in the fridge for about 2 hours or freezer for about an hour.

  5. Once firm, using a cookie scoop or large spoon, scoop out chocolate and form into balls by rolling between your hands. I find 1 in balls, using a 40 mm scoop, to be the perfect size. Rolling the balls will get messy and chocolatey. It helps to work quickly while the chocolate is cold to minimize melt. If you don't care about having round balls, just scoop out mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper or a silicone mat.

  6. If the balls have gotten too warm during the rolling process, place back in the freezer for a few minutes to firm back up.

  7. Roll the truffles in the cocoa powder to coat, shake off excess powder before placing back on the baking sheet. Adorn your truffles with some additional zest if you like!

  8. Keep finished truffles in a sealed container in the fridge or freezer!

Recipe Notes

Helpful Kitchen Tools: microplane (zester),  40 mm cookie scoop, kitchen scale

Storage: These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!

Make Ahead: The chocolate mixture can be made up to 3 days in advance stored covered in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.

Ingredient Substitutions/Variations:
Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep paleo/refined sugar free. I used Guittard Melting Wafers. 

Maple Syrup - The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more in small increments if you prefer it sweeter.

Nut/Seed Butter – Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. I used cashew for it's neutral flavor, my next best recommendation is sunflower seed butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results. 

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Orange Chocolate Chip Coffee Cake (paleo & nut-free)

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An incredibly delicious winter-inspired coffee cake that is quick and easy to make and made healthier! A light and fluffy, but moist, cake made with orange juice and orange zest, studded with dark chocolate chips, and topped with a thick streusel layer. The perfect treat to go alongside your favorite warm beverage and guaranteed to brighten up those winter mornings. 

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

This coffee cake is inspired by the classic flavor combination of chocolate and orange! It’s the perfect celebration of winter. The cake is light and airy, but still soft and moist and spiked with a hefty dose of (ideally) freshly squeezed orange juice and orange zest to give it a true orange flavor which is complemented by a heavy hand of dark chocolate chips. Then topped with a simple, but addictingly delicious streusel top, because a coffee cake is always better when there’s something fun on top. This seasonally inspired coffee cake is just perfectly sweet, sunny and bright from the orange juice and zest, but balanced with the richness of the dark chocolate to make it bright but comforting. Just want we need come wintertime! This coffee cake is wonderful as a sweet breakfast, coffee or tea accompaniment, or afternoon pick me up!

What Ingredients Are Used to Make This Orange Chocolate Chip Coffee Cake?

This coffee cake is made better-for-you as it contains no refined sugars, flours, or oils.  It’s paleo-friendly meaning it’s gluten, grain, and dairy free. And it’s also nut-free! It’s made with only 10 real, simple ingredients! Here’s a look at the ingredients you’ll need and some possible variations/substitutions.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives moisture to the cake without making it feel heavy. It’s neutral in flavor so it lets the orange flavor really shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – Make the cake fluffy. Ideally use pasture-raised eggs.
  • Orange – To give this a really wonderful orange flavor, freshly squeezed orange juice and the zest from a whole orange is used. You’ll need about 1 large or 2 medium oranges to get 1/4 cup of juice. And although it may be tempting, I do not recommend skipping the orange zest, it really makes a difference in the cake flavor.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives this coffee cake a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Makes the cake light and airy.
  • Salt – To counterbalance the sweet and bring out the chocolate and orange flavors.
  • Nut/Seed Milk – Use any milk that you have on hand! This gives the cake some additional moisture and lightness.
  • Chocolate Chips – Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s Extra Dark Baking Chips because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Coconut Oil – To make the streusel top coconut sugar, cassava flour, and a bit of salt is mixed together, then coconut oil is mashed into the dry mixture to create a wet sandy texture. Use refined coconut oil if you want a no-coconut flavor. Ghee or any dairy-free butter substitute will likely work as well.

How To Make Orange Chocolate Chip Coffee Cake

This healthified coffee cake is so incredibly easy to make! It takes only about 10 minutes to prep and then bakes up in just over 30 minutes! And while this does require a few extra dishes this coffee cake is definitely worth the juice squeezing. Here’s a look at the steps:

  1. Zest the orange, then juice it to get 1/4 cup. This may take 1-2 oranges.
  2. Make the streusel top by mixing together the dry ingredients, then mashing in the coconut oil with a fork or pastry cutter. Set aside.
  3. Make the coffee cake batter. First mix the coconut sugar, avocado oil, and eggs until frothy. Then add the orange juice and zest, mix again. Add in the dry ingredients. Then add the nut/seed milk to thin and smooth out the batter.
  4. Stir in the chocolate chips. I like to use 1/2 cup chocolate chips in the batter and reserve 1/4 cup to scatter over the top of the streusel.
  5. Pour batter in the baking dish. 
  6. Sprinkle streusel over the top of the batter. And additional chocolate chips and more orange zest if you like (which I highly recommend).
  7. Bake! For just about 30 minutes.
  8. Let cool, slice, and enjoy!

This Orange Chocolate Chip Coffee Cake will last at room temperature in an airtight container for about a day or so. Afterwards, store in the freezer for longer storage.

This seasonally inspired, wintery coffee cake combines the classic flavor combination of chocolate and orange. It is the perfect mix of bright and zesty orange flavor with deep dark chocolate notes in a delicious, healthified coffee cake! While it may seem fancy, this no-fuss recipe is so easy to make and unpretentious and a delicious way to celebrate citrus season. If you’re a fan of orange and chocolate you are bound to love this coffee cake. And I can’t wait for you to try it out!

More Coffee Cake Recipes!

paleo friendly (gluten/grain/dairy free), nut free, refined sugar free

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

paleo (gluten free/grain free/dairy free), nut free, refined sugar free

Servings 12

Ingredients

Streusel Top

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1/8 tsp sea salt
  • 1/4 cup coconut oil (60 grams) chilled a few minutes if liquid

Cake Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup olive oil (74 grams) sub avocado oil or melted and cooled coconut oil
  • 2 eggs ideally room temp
  • 1/4 cup orange juice (70 grams) freshly squeezed
  • zest from 1 orange
  • 1 1/4 cup cassava flour (162 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp nut/seed milk (28 grams)
  • 3/4 cup chocolate chips (120 grams)

Instructions

  1. Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. First zest the orange, then juice it. (Zesting a halved & juiced orange is never fun.)

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

  4. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, and eggs until thick and frothy

  5. Add the orange juice and zest and mix until well combined.

  6. Next add the cassava flour, tapioca flour, baking powder, and sea salt until just fully incorporated.

  7. Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir into the batter until it is smooth. Scraping down the bowl once more during mixing to ensure everything is thoroughly incorporated.

  8. Stir in the chocolate chips.

  9. Pour the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan.

  10. Sprinkle the streusel all over the top of the batter. Add a few chocolate chips and more orange zest to the top if you like! (Highly recommended.)

  11. Bake for 30-32 minutes or until top is puffed, edges are golden brown and have pulled away from the pan. Checking for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.

  12. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 in baking dish, silicone spatula, kitchen scale

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Orange Chocolate Chunk Muffins (paleo)

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I’m going to skip any preamble sharing any thoughts or musings and get straight down the business. These Orange Chocolate Chunk Muffins seemingly disappeared from our toaster oven (where I store fresh baked goods out of reach from our dog) within an hour. They were devoured and declared delicious. My guy asked me on three separate occasions if they were actually gluten-free. And that guy likes, no… sorry. That guy, LOVES his gluten. So for him to even consider that something so tasty was in fact glutenless is a big win and is undeniable proof that these are definitely worth making.

Not only are these muffins most definitely gluten-free, they are also grain free, dairy free, and naturally sweetened. Perfect for winter time with the abundance of fresh citrus. They are super moist and just the right amount of sweet. The orange flavor from the zest really pops and is complemented with the classic twist of chocolate. I used freshly squeezed orange juice which I highly recommend, but store bought would work just fine too. For the chocolate chunks I chopped up my favorite brand of chocolate’s super dark chocolate (90%) to reduce the overall amount of sugar.  Any chocolate chip or chopped up chocolate bar will do.

paleo, gluten free, grain free, dairy free, naturally sweetened

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Paleo Orange Chocolate Chunk Muffins

paleo, gluten free, dairy free, naturally sweetened

These muffins are the perfect healthy anytime treat. They have only good for you ingredients with just the right amount of sweetness. It's the classic combination of orange and chocolate in a muffin!

freshlydafna.com

Ingredients

Muffin Batter

  • 2 cups almond flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1/4 cup coconut oil melted and cooled
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 tbsp orange zest
  • 1/2 cup orange juice
  • 1/3 cup chocolate chunks

Streusel Topping

  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil
  • 1/4 cup chocolate chips
  • dash sea salt

Instructions

  1. Preheat oven to 350 degree and line muffin tin with liners or grease well.

  2. In a large bowl mix together the almond flour, salt, and baking powder

  3. In another bowl whisk together all the wet ingredients (everything else except the chocolate chunks)

  4. Then add the wet ingredients to the dry ingredients and mix until just fully incorporated. 

  5. Then gently fold in the chocolate chunks and pour the batter into the muffin liners/tin.

  6. Make the streusel: Mix together the coconut flour and coconut sugar. Then using a fork mix together the coconut oil, chocolate chunks and sea salt until a crumbly mixtures is made. 

  7. Top the muffins with the streusel topping and bake for 20-25 minutes. 

Recipe Notes

These freeze very well!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna