Mini Orange Bounty Truffles - Mouthwatering Vegan Recipes™

Written by Miriam Published on September 14, 2012 in

These truffles are inspired by the fantastic response I got to my vegan ‘Bounty’ Bar (http://www.mouthwateringvegan.com/2012/04/15/bountiful-coconut-chocolate-bar/). As you may have noticed from my blog, I rather love the combination of chocolate and orange – and coconut. Did I say I love truffles too ?? Well, these truffles are wonderfully delicious and reek of edge, zest, tanginess and orange dark chocolate – so, you see, it does not get better than this. Hope you enjoy them – the word is INDULGE !

INGREDIENTS

1 cup desiccated/shredded coconut

½ tsp cardamom seeds, crushed

the juice of a large orange

1½ Tbsp (45 mL) lemon juice

3 Tbsp (45 mL) maple syrup, or sweetener of your choice

1 Tbsp (45mL) coconut oil

1 heaped tsp cornstarch (cornflour)

100g dark vegan chocolate, cut into pieces

4 drops orange oil

zest of a large orange

a pinch of salt

METHOD

Place the coconuts, orange zest, cardamom in a bowl, and mix.
Next, place the orange and lemon juice in a small separate bowl, add the maple syrup and 2 drops of the orange oil, and mix well.
Meanwhile, place the cornstarch in a cup, and add 4 tablespoons of the orange liquid mixture into the cup, and mix very well so that it totally blends. Now add it back to the remaining orange mix, and stir well, mix the coconut oil in addition to this.
Place in a small saucepan, and heat up on a low heat mixing all the time until it thickens. Remove from the heat, and allow 10-15 minutes for it to cool down slightly.
Next, make a well in the dried coconut mix in the bowl with your fingers,and pour this thick orange syrup into it.
Using a metal spoon, mix the lot – it should be nice and thick. Then just roll it into a ball, and wrap in cling film (food plastic), and place in your freezer for around half an hour (or a little less).
Meanwhile, heat your chocolate, adding the salt and 2 remaining drops of orange oil into it. Use the bain-marie method for best results – i.e. place these ingredients in a small heat-proof bowl, then place the bowl in a saucepan just under ½ full with hot water. Heat slowly until it melts – mixing with a small teaspoon from time to time. The process will only take a few minutes.
After your 25-30 minutes have passed, take the orange and coconut filling out of the freezer, and roll it into approx 14-15 balls.
Now, using a teaspoon, dip each ball very carefully into your chocolate. Then place each one onto a sheet of greaseproof paper, which should be placed on a flat surface.

Refrigerate for a few hours before you taste. And Enjoy !!!

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

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45 Comments

Joe
September 15, 2012 at 10:38 am

I am gonna try these. Are maple and agave suitable for diabetics cos I have to give some to my relatives. 10Q.
Miriam
September 15, 2012 at 6:13 pm

Hi there Joe. Agave is safe for diabetics but maple syrup not so. I hope you enjoy them. Best wishes your way !
Sherri
September 16, 2012 at 12:04 am

They look absolutely delicious. I can’t wait to try them. The ingredients sounds like the truffles will be fantastic.
Ramya
September 16, 2012 at 12:51 am

Miriam, that looks awesome. I cant wait to try it!
ines
September 16, 2012 at 10:48 am

Amazing!
Miriam
September 16, 2012 at 10:53 am

Ines Hi there – hope you make and enjoy them, they are rather special !
Miriam
September 16, 2012 at 10:54 am

Hi Ramya and welcome here. I hope you make and enjoy them, they are truly wonderful !
Miriam
September 16, 2012 at 10:56 am

Sherri Hi there and welcome here. I can’t wait till you make them, taste them, and come back with your feedback as and when. Best wishes your way in the meantime & Enjoy !
McKenna Grace Fisher
September 21, 2012 at 7:52 am

These are delectable Miriam thank you for sharing your brilliant recipe with all of us.. Love your recipes so much.. I share all the time.. xo McKenna
Miriam
September 21, 2012 at 10:42 am

See Also
General Tso’s Tofu Sub Recipe 30 Make-Ahead Casserole Recipes for Easy Weeknight Dinners Peanut Butter Cookies Recipe The Original Waldorf Salad Recipe

Hi McKenna and thanks for dropping by here with your comment. Thanks very much for always supporting my recipes, especially for sharing them !!! Very Best wishes to you !
Joe
September 24, 2012 at 9:29 am

Hi where does the coconut oil fit in? Was making this and had to stop.
Miriam
September 24, 2012 at 3:13 pm

Hi Joe, thanks for your comment – I have amended the recipe accordingly. Please review. Apologies for any inconvenience caused. Best wishes.
Food Lovers International
September 25, 2012 at 5:03 am

Oh WOW! This has got to be the best combination of flavors. Can’t wait to try it. My taste buds thank you in advance 😉 xox
Miriam
September 25, 2012 at 10:47 am

Thanks for that Food Lovers International – I can’t wait for your feedback. Remember the quality of chocolate that you use will have a great bearing on the turnout of this recipe – so go for quality (I’m sure you would anyway), but give it priority. Best wishes your way in the meantime !
Orit
September 26, 2012 at 1:41 am

Hi Miriam,
It does look amazing and I will try it!
Should it be served cold? As I’m thinking of taking it with me to my Zumba class 🙂
Thanks!
Joe
September 26, 2012 at 10:15 am

Loved these but managed only 13 balls! Next time round I’ll lessen the lemon juice to 1T cos it is overpowering.
Miriam
September 26, 2012 at 10:18 am

Orit Hi there and welcome here. What a good idea to share these delights, and how kind of you. My truffles were served from the refrigerator onto a plate and eaten then (photographed 1st of course) but that’s because the weather was warm when I made them. I suggest, making them the night before, or several hours before, then refrigerate, place them in an air-tight container, and then pop them with you to take out. Let me have your feedback once they have been made and tasted. Best wishes your way !
Karen
October 7, 2012 at 9:31 am

OMG these look gorgeous can’t wait to try them out, I love to make vegan chocolates as pressies for Christmas these will be perfect.Just discovered your blog I love it.
Miriam
October 7, 2012 at 10:34 am

Hi there Karen, and welcome here. Thanks for your kind words. Your Christmas gift ideas sound great to me. I look forward to your future comments here. Cheers !
Gayle
October 8, 2012 at 3:15 pm

These look incredible and I do plan to try them out soon. If we like then they will be on the Christmas table.
Miriam
October 8, 2012 at 5:43 pm

Gayle Hi there and welcome here. There is much to choose from this site for your Christmas table. The key to this recipe Gayle is quality of chocolate, if you get that right, then you’re more than half way there. Let me know how it goes and look forward to your future comments on my blog ! Cheers and best wishes to you !
Wildgarden
October 17, 2012 at 5:07 pm

See Also
Street Corn Pudding Recipe

Hi Miriam, how good do these look? 🙂 Question for you: is the shredded coconut sweetened or not? It looks like it isn’t, but I wanted to check. Thanks! 🙂
Miriam
October 17, 2012 at 5:54 pm

Hi there Linda – thanks for your comment. You guessed well, the shredded coconut is purchased unsweetened. Look forward to your comment and feedback as and when – let me know how it goes. Best wishes your way in the meantime !
Wildgarden
October 17, 2012 at 10:49 pm

Thanks! Looking forward to them (and the few dozen other recipes on your site that I have bookmarked).
Miriam
October 18, 2012 at 1:56 pm

Hi there Wildgarden and look forward to your feedback once you have made and tasted these truffles as well as the other recipes you have bookmarked to make from my blog. Best wishes, happy cooking and eating in the meantime !
lisa
October 29, 2012 at 8:23 pm

What do you think about substituting orange blossom water for the orange oil?
Miriam
October 30, 2012 at 12:44 am

Hi there Lisa, I don’t think that the orange blossom will not work too well, but orange extract will do well if you can’t find orange oil for this recipe. Best to you !
Shonah
October 30, 2012 at 4:17 am

What an awesome recipe! I ABSOLUTELY love coconut! Never tried anything like this before, but I might try this. Thanks!
Miriam
October 30, 2012 at 8:37 am

Hi there Shonah and thanks for dropping by here. I hope you make these coconut and orange truffles and enjoy them – let me know how it goes as and when. Meantime, Best Wishes your way.
Pingback: Sô-cô-la bọc dừa / Vegan chocolate coated coconut / Coco enrobés de chocolat végétalien « A Vegan World
Miriam
November 8, 2012 at 12:01 pm

Thanks for the Pinback.
Melissa
November 10, 2012 at 9:21 pm

OMG!! I am a total chocoholic trying to move away from meat & dairy, these will truly go in to my recipe box!!
lisa
November 10, 2012 at 10:36 pm

Thanks miriam:-)
Cindy
November 11, 2012 at 5:43 am

These sound wonderful! Thank you!!
Miriam
November 11, 2012 at 3:10 pm

Hi there Cindy, thanks for that – I hope you make and enjoy these treats, they are worth it. Tip:- be sure to buy good quality chocolate. Best your way in the meantime.
Miriam
November 11, 2012 at 3:11 pm

Lisa Hi there and thanks – hope you make and enjoy these, they are easy to make and look forward to your feedback on my blog as and when.
Miriam
November 11, 2012 at 3:15 pm

Melissa Hi there and welcome here. Thanks for dropping by here with your comment. I have many people here whose partners were not vegan but are now enjoying the wonders of great vegan food, why ? Because all the recipes are designed to take the place of non-vegan dishes and made in such as way that in many instances are every bit as good as and even better than non-vegan dishes. I was once not a vegan myself, I confess I loved meat and dairy, I love my food and would not compromise the taste and that is why what I make and present, what I deliver has got to hit the mark. Hope you enjoy my recipes and come back with your feedback Melissa. Best wishes your way in the meantime !
Elaine
December 19, 2012 at 4:00 pm

Hi Miriam, I made these yesterday and they are excellent. The orange oil gives a lovely flavour to the chocolate coating…and when you bite into the truffle the texture and burst of coconutty citrisiness is really lovely. I made them for a Festive family meal on Saturday and am glad I doubled up the recipe so there were enough to sample in advance! Thanks for this Miriam. This was the first recipe of yours that I’ve tried and look forward to getting going on some of your savoury dishes very soon.
Miriam
December 19, 2012 at 5:32 pm

Elaine Hi there and welcome here. I am glad you have made these (in double quantity) and that they were a success. How wonderful ! I very much look forward to your future comments on my blog and hope you enjoy my savoury dishes too ! Best Wishes to you !
Gayle
December 28, 2012 at 8:14 am

Miriam, what would be the effect of leaving out the orange oil? Is there a readily available alternative to it?
Miriam
December 28, 2012 at 11:34 am

Hi Gayle, and thanks for dropping by here. The orange oil is essential in as much as it will penetrate the coconut and flavour it. If you wish to make it without it then it will be without that flavour. Is there a problem with finding orange essential oil or orange essence in a health food store ? Happy Holidays and Cheers 🙂
Gayle
December 31, 2012 at 2:24 am

Hi Miriam, I wasn’t sure how readily available the orange oil was, but I found orange essence in the supermarket and am in the middle of making them for a New Years Eve party as I write this! Happy New Year to you!
Miriam
December 31, 2012 at 1:03 pm

No worries Gayle, just pop back at some point and let me know how it all goes (as shredded/desiccated coconut varies in size and texture, do add more coconut oil if you need to moisten the filing if you need to) – enjoy and Happy New Year to you too 🙂
Antje
April 15, 2013 at 6:46 am

I just made them for the second time; quite a bit of work, but sooooo good! Thank you.
Miriam
April 15, 2013 at 9:11 am

Antje Hi there. Yes, they take a little time because of the process, heating, cooling etc – but as you said they are good and hope you enjoy them many times over ! I look forward to your future comments on my blog.

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

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Mini Orange Bounty Truffles - Mouthwatering Vegan Recipes™ « Mouthwatering Vegan (2024)