Join Our List:

I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

Join Our List

for updates, recipes, & more

 

It probably isn’t surprising that some of my favorite gifts involve eating.  Truffles are the perfect little sweet treat to package up and give your friends and family. 

This year I made some of my lovely friends a mixed box of truffles including Dark Chocolate Peppermint, Strawberry Cream, Coconut and my new recipe for these Dark Chocolate Satsuma Truffles.


Any type of orange or citrus could be used for this recipe but I chose the Satsuma for a very special reason.  My father has a Satsuma tree on his property in Florida and I was lucky enough to receive a box full!  After doing a little research on these sweet and juicy citrus fruits I found out the Satsuma is sometimes even call the Christmas Orange.  What could be more perfect than that?!?!

I wanted these truffles to be very decadent with a creamy chocolaty orange center with a dark chocolate shell.   These truffles are easy to make and basically you blend the ingredients for the filling and then dip it in melted chocolate.

 

For the filling I use cashews and coconut oil as the base.  Dates are added to sweeten and then the zest and juice of a couple of Satsumas (or other citrus of choice) and some good quality cacao powder (unsweetened cocoa powder will work as well) are added.  All of the ingredients get blended together in a food processor until smooth and creamy.  Then I pop it in the freezer to set up a little bit.  Once hardened I scoop them into balls and coated with chocolate that was melted in a double broiler.

 

I hope you enjoy these truffles as much as I do! 

Happy Christmas to all, and to all a good-night…..

 

Dark Chocolate Satsuma (Christmas Orange) Truffles
Makes about 12 truffles

INGREDIENTS

Filling:

1 cup cashews, soaked overnight

6 dates, seeds removed

3 tbsp coconut oil

Zest of 2 satsumas (about 1/2 tbsp), reserve a little for topping

Juice of 2 satsumas (about 1/3 cup)

2 tbsp cacao powder (or unsweetened cocoa powder)

Shell:

1 cup dark chocolate chips or pieces

INSTRUCTIONS

1. Put all of the filling ingredients in a food processor (reserving a little zest for topping).  Blend until smooth and creamy.

2. Move the filling into a shallow dish and put in the freezer for 15 to 20 minutes.

3. Once set up, use a tablespoon or melon baller to scoop into rounds.

4. Fill a sauce pan halfway with water.  Find a heat safe bowl that will sit over the top of the sauce pan.  Make sure the bowl is not touching the water in the pan and that there is no moisture in the bowl.  Pour the chocolate into the bowl and slowly melt it over medium heat, stirring occasionally.

5. Once the chocolate has fully melted turn the burner to low (you do not want to over heat the chocolate or it will start to crystalize).  Take one or two truffles at a time and drop them into the chocolate.  Flip them around until they are lightly covered and use a fork to remove them onto a parchement (or wax) paper lined sheet pan.  Continue until all truffles are covered.

6. While still warm top each truffle with a small pinch of zest.

Note:  These truffles are best stored in the fridge as they can get a little melty.  If refrigerated, enjoy for up to two weeks.

JOIN THE LIST
for recipes, updates,
& more
comments powered by Disqus

JOIN MY LIST

© 2014-2018 Crystal Vaughn  |  All Rights Reserved
Website Design by Indie Shopography

The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.