Blood Orange Walnut Truffles

Blood Orange Walnut Truffle

Sarah Aagesen
Delicious Blood Orange Walnut Truffles filled with wholesome ingredients! Simple to make, smooth, creamy, and filled with walnut flavor with just a hint of orange, these truffles are perfect for gifting to your loved ones!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Servings 20 truffles

Ingredients
  

For the Filling

  • ½ cup walnuts
  • 1 tsp walnut oil
  • 1 ½ cup Walnut Flour
  • cup maple syrup
  • ¼ cup coconut cream
  • ½ blood orange juice and zest
  • Pitaya powder optional, for color
  • 1 pinch sea salt

For the Chocolate

  • 1 cup dark chocolate (at least 70% cacao)
  • ½ tsp coconut oil

Instructions
 

  • Place walnuts in a food processor and mix until mostly smooth. Add walnut oil and continue to mix until the mixture forms the consistency of nut butter.
  • Add walnut flour, maple syrup, coconut cream, blood orange, pitaya powder (if using), and a pinch of salt to the processor with the walnut butter. Mix again until smooth.
  • Scoop rounded teaspoons of the mixture and roll into balls. Spread out on a parchment sheet lined tray and place in the freezer for 1+ hour to harden.
  • Using a double boiler or microwave, melt the chocolate and coconut oil. Stir frequently in either method for a smooth chocolate.
  • Once the chocolate has melted, remove the balls from the freezer. Using a fork and spoon, dip each ball into the melted chocolate, completely covering the outside with chocolate. Let the excess chocolate drip off before transferring back to the parchment lined tray.
  • Continue dipping each ball until all are coated in chocolate. If you run low on chocolate, melt a little more. Top each truffle with additional orange zest, chopped walnuts, or sea salt if you wish.
  • Transfer the tray with chocolate covered balls to the fridge or to the freezer to harden.
  • Store truffles in the fridge for up to 5 days or in the freezer for a longer period of time.

Notes

  • For coconut cream: Refrigerate a can of full-fat coconut milk for a few hours or overnight. The coconut cream will solidify on top of the can so you can scoop out as much as needed.
  • Add pitaya powder to the mixture in small batches to create an ombre coloring throughout the truffles.