A tray of vegan cardamom orange chocolate truffles coated in powder, with cocoa beans on a blue surface. Text highlights they are gluten-free, dairy-free, and low sugar.

Festive Vegan Cardamom & Orange Chocolate Truffles (GF, DF)

Happy Friday everyone! Welcome back to another autumnal recipe. Today’s post is a guest recipe by the lovely boutique chocolate maker Cocoa and Heart who offered to share her latest creation: vegan cardamon and orange chocolate truffles with my readers! I happily obliged-because everyone loved my last truffle recipe and the combo of orange and cardamom just sounded too yummy to resist! (FYI:This is not at all a sponsored/ad post, I just loved the sound of the recipe).

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The best thing is that it is not only dairy and gluten-free, but also sugar-free (depending on the chocolate you use). The subtle flavour of cardamom works beautifully with fresh orange and also pairs up amazingly well with dark chocolate.

The only sugar in this recipe comes from the chocolate itself, so depending on what type of chocolate you use, you can make these chocolate truffles stronger or slightly sweeter. I like to use about 60% cocoa solids dark chocolate, but that’s just a personal preference. This recipe makes about 25-30 chocolate truffles, which is just about the perfect number to share with your friends- or even make for festive gifts!

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The Recipe

Ingredients

  • 500 g carrots, peeled and roughly chopped
  • 1 apple, diced (peel if on a low residue diet)
  • 1 onion, diced
  • 3 tbsp cooking oil
  • 3 cups of bone broth or vegetable broth
  • 1 cup of unsweetened almond milk
  • 1 tsp minced garlic
  • 1 tsp fresh minced ginger
  • 1 tsp turmeric

Instructions

  1. Preheat oven to 200°C A pot of soup with the lid off is on a table set for two, with pink bowls, blue placemats, and cutlery arranged neatly on a grey table runner.
  2. Place the chopped carrots, onion, and apple on a lined baking sheet.
  3. Drizzle with oil and season, tossing to combine.
  4. Roast for 30 minutes, tossing halfway through.
  5. Remove from oven and set aside to cool.
  6. Add broth, milk, garlic, ginger, turmeric, and veggies to the blender.
  7. Blend until completely smooth and creamy.

About the Recipe Creator

Magdalena has made her first chocolate truffle in 2000 as a gift for her friend’s birthday party. She now runs a boutique chocolate business called Cocoa and Heart (and is launching a vegan range soon!) You can find more chocolate recipes and chocolate making tips on her blog. 

 

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