Orange & Ginger Chocolate Truffles

orange_chocolate_truffles_1One of the last things we did before leaving for Australia was cleaning out our pantry and fridge. We found a bag of cacao butter that needed to be used, so these happened. We do truffles quite often at home but most often it’s different versions of our date & chocolate truffles. As a Christmas treat, this cacao butter version is more decadent and creamier. They are the kind of truffles that smudge your teeth on the first bite and have delicate chocolate, orange and ginger flavours that keep on dancing on your tongue even after they are eaten. Wrap them in a jar and give them away as a last minute Christmas gift. Just make sure to save a few for yourself.


Cacao butter is pure oil from the cacao bean and has a delicate chocolate aroma. It usually comes in a solid chunk or bar. Cacao butter consists of healthy fats including the essential omega fatty acids and is high in antioxidants. It melts on low temperature and is therefore great for raw food desserts and homemade chocolate. Try also adding it to smoothies, ice cream or rub it on your skin as a moisturiser.

Apotechary_gksAnother little project that we worked on before we left was this Natural Apotechary poster that we created together with Swedish designers Dry Things. Luise has listed healthy ingredients from A to Z and explains a bit about why they are good for you. It’s 50×70 cm (19,5×27,5 inches) large. All their posters are made with the highest quality and printed on beautiful paper. It’s available in Dry Things cute little shop in Stockholm and in their webshop.

We are working on a recipe and a post about our time here in Australia. In short, we are having a wonderful wonderful time. Best thing about the trip is that we get to spend all our days with these two monkeys! You can follow us on Instagram if you want to see more photos from our trip (David | Luise).


Cacao Butter Truffles with Orange & Ginger
15-20 truffles

4 tbsp raw cacao butter (break off small pieces)
3 tbsp raw coconut oil
4 tbsp raw honey
3/4 cup / 60 g cacao powder + more for rolling
4 tbsp orange juice
1 tbsp fresh grated ginger (or less if you prefer it milder)
1/2 tsp flaky sea salt

Heat water in a small saucepan, place a heatproof bowl on top. Measure out all ingredients. Melt the cacao butter over a water bath, while stirring. Remove from heat, add coconut oil and honey and whisk until well combined. Add cacao powder, orange juice and sea salt and whisk until thick and smooth, for about 30 seconds to a minute. Place in the fridge to cool and set for 10 minutes. Then form 15 – 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cacao powder and store in the fridge.


PS. If you are in Sydney you are welcome to meet up with us on a picnic tomorrow (Sunday). It’s very last minute and completely chillaxed. We just thought it could be fun to meet up with like-minded. We’ll be in beautiful Nielsen Park from 3.30 pm. Bring food and drinks and we can all share a bit with each other.


  • Is there a substitution I can use for the cacao butter if I don't have it on hand? Absolutely IN LOVE with the new site design! I'm discovering so many recipes I had missed, including these!
  • Daniela
    Can you use dark/milk/white Chocolate instead of cocoa butter? I have no idea where to find it..
  • Sonja
    This recipe just puts me into ecstasy. Thank you for such an elegant, tasty way to get my daily vitamin C (cacao).
  • What is it about balls and chocolate? Bite-sized perfection <3 Can't wait to try these! Sally
  • Jodie
    When will your book be available on amazon?
  • Julian
    Since when did chocolate become healthy vegetarian choice? This is top of the list indulging doubt it works well with all the sugar addicts!
  • Eva
    I made them and they were truly delicious! I had to add at least 1/4 cup of cacao powder though to make the mixture solid enough to be formed into truffles (and I still only got about 10 small truffles). Does it help to leave the mixture in the fridge longer than 10 minutes when you only use 3/4 cup of cacao? Thank you for all the great recipes you share - I really hope you are planning on publishing a third book:) Eva
    • cathy
      thank you for noting this fix. I almost waisted a ton of very expensive organic ingredients. I also was making this for our Christmas dinner tomorrow and they turned out awful. They did not even bother to reply to the people that tried the recipe and said it would not set. I added the extra cacao you stated but by then it would not mix in as great and they still look awful. I am really gutted. This recipe is poorly executed and needs fixing.
  • Teeth-smudging truffles. The best. Glad you've been enjoying our fine country :) x
  • Samantha
    My vegetable-phobic partner and I saw 2014 out in GKS style with your delicious beet bourguignon and these decadent truffles. Like you describe in The Green Kitchen we are exploring new foods and cuisines to find things that we can enjoy eating together despite our very different dietary preferences. I am grateful for his endless support for my vegan lifestyle and for beautiful recipes and inspiration such as yours which make it possible for everyone to enjoy plant-based food. A note on the recipe - we halved the salt and it was plenty for our taste. I would urge anyone to give these a try - they are a breeze to make and so so so very good! Happy New Year and Happy Travels!
  • Haha. That looks great! I have done nearly the same some weeks ago! You can also add Chili, almonds or desiccated coconut to it ;-)
  • I love truffles, they are a weakness for me. So I am always looking for recipes to make them, and this recipe is definitely one I'm going to try! Thank you for sharing, I can't wait!
  • What a way to end the year. Hope you are all doing well!

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