My hand is a magnet for these Vegan Chocolate Orange Mousse Truffles. Can’t stop, won’t stop! I’ve updated these truffles for December 2019 to include a softer texture, almost mousse like, made from avocado, raw cacao, coconut oil and sweetened with fresh orange and a touch of maple, or honey if you’re not vegan, and dusted in a raw cacao.
WHAT MAKES THESE THE BEST VEGAN CHOCOLATE ORANGE MOUSSE TRUFFLES?
These vegan chocolate orange truffles are my little festive bites of happiness for Christmas. What makes these super delicious is their smooth texture. They’re not hard like truffles, so don’t expect that, so they’re best stored in the freezer and then allowed to soften a little before eating. They’re also much lower in sugar, using just a little maple and fresh orange juice making them a healthier choice.
Truffles don’t need to be packed full of sugar to be delicious. I see so many so called healthy treats filled with crazy amounts of alternative sweeteners like dates. Whilst yes, dates are better for you in terms of their nutrient value than refined table sugar, they’re still very high in sugar. A few is enough to sweeten a whole cake.
These Vegan Chocolate Orange Mousse Truffles are a naturally lower, refined sugar free option for those of you watching your sugar intake this Christmas.
Happy Christmas everyone… technically ok to say that now with just one more sleep to Christmas. Thank you so much for all your amazing support this year. I couldn’t do what I do without all your encouragement.
Vegan Chocolate Orange Mousse Truffles
- 1.5 large avocados (260g without the stone or skin)
- 1/4 cup extra virgin coconut oil, soft, room temperature (40g)
- 1/3 cup raw cacao (35g)
- 1 - 2 tbsp maple syrup (or to taste)
- Good pinch of Pink Himalayan or sea salt
- 3 tbsp clementine or orange juice
- 1 tsp clementine or orange zest
- Raw cacao for dusting
- Peel and remove the stone from the avocados.
- Add the avocados, raw cacao, coconut oil, a tiny pinch of salt, the juice and zest of the orange and maple syrup or honey (if not vegan) to a glass bowl and blitz with a hand blender until smooth. Taste and adjust to your desired sweetness.
- Place the bowl in the freezer for about 30 minutes for the mix to firm up.
- Remove the chocolate orange filling from the freezer. Take a tablespoon sized amount and roll into a ball in your hands. Repeat using all the remaining mixture. The mix will be a little gooey but make sure you leave in the freezer long enough to firm up enough to roll, but not too long that it sets solid. Place the truffles onto a greaseproof lined baking tray.
- Put the tray back in the freezer for a further 15 - 30 minutes or until set. If you leave them in the freezer too long and they set solid, don't worry, you can just roll and warm them up a little in your hands (they dust well this way) and then leave on the counter at room temperature to soften before enjoying.
- Store in the freezer, they will melt in the fridge, and allow to come to room temperature a little before eating. Or enjoy as frozen healthy fat bombs.
- This can also be enjoyed as a mousse. Simply blitz all the ingredients together and enjoy in a bowl. Chill in the fridge.