Chocolate & Mandarin Cacao Truffles

Don’t let their dainty exterior fool you – these dark, decadent cacao truffles will tantalise your taste buds with tangy nuances and moreish traces of almond.

Prep: 15 mins | Freeze: 1 hour | Serves: 8 

We adore these truffles. The contrasting blend of cacao, coconut and zesty mandarin is truly delectable. And they take all of 10 minutes to make with just eight ingredients. Dairy-free, grain-free and refined sugar-free, these truffles are not only toothsome, but they’re also filled with wholesome ingredients.

Almo Creme provides a smooth, buttery base while enriching the truffles with healthy omega-3s and nourishing vitamin E to promote a healthy heart and robust immune system. Raw cacao colours the truffles with an intense chocolate flavour while delivering a blissful dose of tryptophan, an essential amino acid that lifts the body’s natural mood-boosting chemicals, serotonin and dopamine. 

Cacao is also one of the richest natural sources of polyphenols. It’s especially abundant in flavanols, which are known to increase blood flow to the brain and improve cognitive function. These truffles really are the perfect 3 pm pick-me-up! Whip up a batch and store in the fridge, so you and the kids can enjoy a healthy treat whenever the need strikes. 

Tip: For an extra decadent treat, dip each truffle in melted dark vegan chocolate before coating in coconut and mandarin zest.

Ingredients

120g Almo Crème
4 1/2 tbsp (60g) coconut oil
2 tbsp (40g) maple syrup
1/3 cup (45g) raw cacao powder
2 tsp mandarin zest
3 tbsp fresh clementine or mandarin juice, no pulp
1/3 cup organic shredded coconut
1/4 tsp sea salt

Method

1. Line a tray or container with baking paper. In a small saucepan, combine coconut oil, Almo Crème, and maple syrup. Stir over low heat for 1-2 minutes, while the mixture melts. Add cacao powder, mandarin juice, 1 tsp mandarin zest and a small dash of salt. Whisk well to combine.
2. Pour the chocolate into a bowl, and refrigerate for 45 minutes. After the mixture has chilled, use a spoon to scoop out small portions and roll into smooth balls in the palm of your hands. Place them on the lined tray and return to the refrigerator for an additional 10 minutes.
3. Meanwhile, combine shredded coconut and mandarin zest in a large bowl. Remove truffles from the fridge and roll through the dry mixture coating the surface with coconut and remaining mandarin zest. Store in an airtight container in the refrigerator until ready to serve. Truffles will keep for up to 2 weeks.