10 ounces High Quality Dark Chocolate Chips (use dairy free, if necessary) Preferably 60% Cacao
3 tablespoons Coconut Milk
3 Tablespoons Coconut Oil
zest of 1 Clementine
Juice of 2 Clementines
2 drops Orange Oil (I use Wild Orange oil by doTERRA)
1 teaspoons Vanilla Bean Paste
½ teaspoon Sunflower Lecithin
Raw Cacao Powder (or cocoa powder) for rolling truffles
Instructions
Place the chocolate chips, coconut milk, and coconut oil in a microwave safe bowl. Microwave on high for 1 minute. Whisk the mixture until chocolate melts and it becomes completely smooth.
Add the clementine zest, clementine juice, orange oil, vanilla bean paste, and sunflower lecithin to the mixture and whisk until combined. Chill in the refrigerator until solid.
Remove from refrigerator and let sit at room temperature for about 1-2 hours, or until the solid chocolate softens enough to be scooped.
Using a scoop with about a 1 tablespoon capacity, scoop out rounds of truffles and place on a plate or parchment lined baking sheet.
Using the palms of your hands, roll the scoops of chocolate into balls and place them in a bowl of raw cacao powder. Roll in the cacao until coated. Store in an airtight container and keep refrigerated.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/12/09/fresh-orange-dark-chocolate-truffles/