Dark citrus punch truffles are a rich treat that packs quite a citrus flavor punch: 100% cacao paste melted with citrus-infused coconut oil, rolled in raw cacao powder for a bittersweet finish. The lemon and orange zest steep into the coconut oil first, so every truffle carries vivid citrus all the way through. Vegan, soy-free, and made without maple syrup for a 100% dark truffle.
A simple recipe for a rich treat that packs quite a citrus flavor ‘punch.’ Can be made without maple syrup for a 100% dark truffle. Vegan & soy-free.
Yields: approx. 20 2” truffles
10 oz. (284 g) 100% cacao paste/liquor, chopped
3 T. organic grade B maple syrup (optional)
2 t. vanilla extract
¼ c. organic virgin coconut oil
½ lemon, juiced
½ small orange, juiced
zest from 1 lemon & 1 orange
pinch sea salt
½ c. raw cacao powder, for rolling
Directions:
Mix chopped cacao, maple syrup, and vanilla extract in a bowl and set aside.
Combine coconut oil, lemon juice, orange juice, zest, and sea salt in a small saucepan over medium-low heat. Bring to a simmer, cover, and cook 5 minutes on low heat. Remove from heat and leave covered 10 minutes to steep.
Strain coconut oil/citrus mixture through a fine strainer, discard the zest, and pour over chocolate. Cover with plastic wrap for 5 minutes to warm the chocolate through. Remove plastic wrap and stir well until all the chocolate is melted.
Cover again and place the bowl in the refrigerator to set the chocolate. Once chilled, remove and bring to room temperature before using a #60 disher to scoop truffles to your size preference. Roll each truffle in cacao powder (coat well) and allow to set briefly. Enjoy immediately! Truffles are best stored between 60-70F (21°C) but not refrigerated.
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Pro Tips
- Steep the citrus zest in the warm coconut oil a full 10 minutes, covered — this infusion is where the truffle's signature citrus punch comes from.
- Strain the oil through a fine strainer and discard the zest; leftover zest bits would make the truffle texture gritty.
- Cover the chocolate with the warm oil and wait 5 minutes before stirring — letting the heat distribute prevents seizing and gives a glossy ganache.
- Bring the chilled mixture to room temperature before scooping; a #60 disher makes uniform truffles, but two spoons work fine too.
- Roll generously in raw cacao powder and store the truffles at 60 to 70°F — not in the refrigerator, where the coating turns damp.
Frequently Asked Questions
Can I make these without maple syrup?
Yes — omit it entirely for a 100% dark truffle. With three tablespoons of maple syrup they're gently sweeter; without, they're for serious dark chocolate lovers.
How long do the truffles keep?
About a week stored at cool room temperature (60 to 70°F) in a sealed container. Avoid refrigeration — it dulls the texture and dampens the cacao coating.
What is cacao paste or liquor?
Pure ground cacao beans with nothing added — it's the base of real chocolate. Chopped fine, it melts smoothly into the warm citrus oil for deep, complex chocolate flavor.
Are these truffles vegan?
Completely — cacao, coconut oil, citrus, vanilla, and maple syrup. No dairy, soy, or refined sugar anywhere in the recipe.
Recipe Card
Ingredients
Method
- zest from 1 lemon & 1 orange pinch sea salt
- ½ c. raw cacao powder, for rolling Mix chopped cacao, maple syrup, and vanilla extract in a bowl and set aside.
- Combine coconut oil, lemon juice, orange juice, zest, and sea salt in a small saucepan over medium-low heat.
- Bring to a simmer, cover, and cook 5 minutes on low heat.
- Remove from heat and leave covered 10 minutes to steep.
- Strain coconut oil/citrus mixture through a fine strainer, discard the zest, and pour over chocolate.
- Cover with plastic wrap for 5 minutes to warm the chocolate through.
- Remove plastic wrap and stir well until all the chocolate is melted.
- Cover again and place the bowl in the refrigerator to set the chocolate.
- Once chilled, remove and bring to room temperature before using a #60 disher to scoop truffles to your size preference.
- Roll each truffle in cacao powder (coat well) and allow to set briefly.
- Enjoy immediately! Truffles are best stored between 60-70F but not refrigerated.
