I am in love with these delicious Blood Orange Walnut Truffles filled with wholesome ingredients! They are so easy 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!
A closer look at what’s inside:
One cup of walnuts provides 15 grams of protein, 7 grams of fiber, and loads of heart healthy unsaturated fats. Walnuts are also a good source of magnesium, vitamin B6, antioxidants, and omega-3 fatty acids.
Similar to walnuts, walnut oil is a good source of omega-3 fatty acids. It also contains omega-fatty acids. It is thought to be beneficial to skin health, decreasing inflammation, lowering blood pressure, and more. Walnut oil is mixed with walnuts to make walnut butter in this recipe, but could be subbed for extra virgin olive oil or a similar oil if you don’t have any on hand.
I told you this recipe is full of walnut flavor! I used gluten-free walnut flour from Nature’s Eats in this recipe. It blended up to make such smooth and creamy truffles! Made 100% from walnuts.
Maple syrup is my go to vegan sweetener. I love the flavor it adds to recipes, plus it is low-glycemic and helps to keep blood sugar levels from spiking. Make sure you buy real maple syrup and not anything made with corn syrup or other alternatives.
The coconut cream takes these truffles to another level! To get coconut cream, refrigerate a full-fat can of coconut milk for a few hours or overnight. On the top of the chilled can you will find solidified coconut cream. Extra coconut cream can be whipped into a topping or added to other recipes. You can use the leftover liquid under the cream for smoothies.
I like regular oranges, but blood oranges are just so beautiful. I include blood orange juice and zest in this recipe for just a hint of orange flavor. Blood oranges are a good source of vitamin C to help boost immunity!
Pitaya Powder — for color
This colorful pink powder is made from pitaya, or dragon fruit. Pitaya boasts high levels of antioxidants and has antibacterial and nutritional properties that are thought to be beneficial to immune health, metabolism, and more. This powder is totally optional in the recipe. I added pitaya powder to the mix throughout the process to make an ombrè effect throughout the truffles.
Just a touch of salt is needed in this recipe to balance flavors. Make sure you use unsalted nuts or extra salt won’t be needed.
Melt dark chocolate to coat the blood orange walnut truffles. Use dark chocolate that is 70% cocoa or more for health benefits.
Adding coconut oil will help the chocolate melt smoothly and set when cooled.
Looking for more chocolate treats? Try these Sweet Potato and Coconut Mini Candy Bars!
This is a sponsored post written by me on behalf of Nature’s Eats. The opinions and text are all mine. The Nature’s Eats product mentioned in this post were sent to me as a gift to use in this recipe, thank you so much!
Blood Orange Walnut Truffles
- 1/2 cup walnuts
- 1 teaspoon walnut oil
- 1 1/2 cup walnut flour
- 1/3 cup maple syrup
- 1/4 cup coconut cream*
- 1/2 blood orange juice and zest
- Pitaya powder optional for color*
- 1 pinch salt
- 1 cup dark chocolate at least 70% cocoa
- 1/2 teaspoon coconut oil
- 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.
- 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.
- I added pitaya powder to the mixture in small batches so I had ombre coloring throughout the truffles.