Enjoy a burst of creamy citrus bliss in one big beautiful bite.

Made with a creamy filling and zesty oranges, these truffles are melt-in-your-mouth delicious! Prep them in no time for a refreshing treat your whole family will be begging for.

Packed with vitamin C, this recipe combines fresh orange juice and zest to lock in extra nutrients. Coconut cream and cacao butter replace traditional white chocolate for a creamy sweet flavor without the dairy. Add in puréed carrots for a vibrant orange color (sans the artificial dyes) to keep things gluten-free and Paleo.

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Tip: If you’ve never puréed carrots before, it’s easy! Just boil water and half a cup of chopped carrots in a large saucepan for 45 minutes. Then drain the water and mash with a fork.

To get started, warm up the coconut oil, fresh orange juice, and orange zest in a large skillet. Let the liquid reduce by a third and then add in the coconut cream. Continue cooking until bubbles form around the edges. Pour into a double boiler and whisk in chopped cacao butter until all is fully melted.

Next, pulse the cacao mixture and carrot purée inside a blender until smooth. Transfer to a mixing bowl and sift in ¼ cup of tapioca starch. Whisk out the white lumps and let the mixture chill in the fridge for two hours.

Once dough is firm, scoop out heaping tablespoons of mixture and form into small balls. Roll each ball in remaining tapioca starch and place onto a plate. Tip: If mixture gets too soft, firm it up with an extra tablespoon of tapioca starch. Transfer back to the fridge and let chill for 20 minutes. Serve immediately and enjoy your creamy delights!

Felicia Lim

Heavenly Orange Creamsicle Truffles

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Total time:2 hrs
30 mins

Inactive Time: 2 hrs 2 hours

Cook Time:15 mins 15 minutes

Prep Time: 15 mins 15 minutes

Serves:12 balls

Heavenly Orange Creamsicle Truffles

Recipe by: Felicia Lim

Enjoy a burst of creamy citrus bliss in one big beautiful bite.

Tools

• High-speed blender
• Large mixing bowl
• Large skillet
• Double boiler

Ingredients

• ¼ cup coconut oil
• 2 T orange zest, from two oranges
• 3 T fresh orange juice
• 1 cup cacao butter, finely chopped
• 3 T coconut cream
• 2 T carrot purée
• ½ cup tapioca starch, plus more as needed

Instructions

• In a large skillet, combine the coconut oil, orange juice, and orange zest over medium heat.
• Let the liquid reduce by a third, then add coconut cream. Continue cooking for one minute (small bubbles should start to form around the edges).
• Pour the mixture into a double boiler and add in chopped cacao butter. Whisk until fully melted.
• Add the mixture to a blender and pour in carrot purée. Process until you get a smooth, homogeneous mixture.
• Transfer everything to a mixing bowl and sift in ¼ cup of tapioca starch. Whisk until tapioca starch is fully dissolved and there are no more lumps.
• Let the mixture chill in the refrigerator for at least two hours to set.
• When ready, coat your hands in extra tapioca starch and scoop out heaping teaspoons of mixture to shape into small balls. Roll each ball in remaining tapioca starch and set onto a plate (if mixture gets too soft, firm it up with an extra tablespoon of tapioca starch).
• Let the truffle balls chill in the refrigerator for at least 20 minutes, or until ready to serve.

Note: Choose reputable brands or suppliers for Tapioca and Cassava products in order to avoid any risks due to substandard processing.

Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Cacao butter (Terrasoul Superfoods)
Coconut cream (Native Forest)

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