These are just such a treat! The combination of chocolate, orange and cinnamon is a complete hit and perfect for the festive season.

These bite-sized mouthfuls are free from dairy, gluten and refined sugar and are packed with nutritional goodness. Makes approx 12 chocolate truffles


- 5 tbsp ground cashew nuts - 5 tbsp ground almond - 4 tbsp cocoa powder - 1 1?4 tsp cinnamon - 1 1?4 tsp natural vanilla essence - 5 tsp fresh orange juice - 1 tsp orange zest (and a little extra for decoration) - 4 tsp maple syrup/rice malt syrup - 2.5 tsp coconut oil (melted)

Chocolate glaze dip

- 2 tbsp coconut oil - 1 tbsp cocoa butter (if you don’t have this, you can substitute for coconut oil) - 2 tbsp cocoa powder - 1-2 tsp maple syrup or rice malt syrup - 1 pinch sea salt


Prepare a baking tray with parchment paper. To make the chocolate truffles, place cashew nuts in a food processor until well ground. Place all the ingredients in a bowl and stir until clumps start to form. With your hands press the ‘dough’ into a big ball. Tear off small pieces of the dough, roll into small balls and place on the baking tray. Then place balls in the freezer for about 10 minutes. Make the chocolate glaze by placing all ingredients in a saucepan and heating gently on a low heat, stirring constantly. Once melted remove from the heat and let the chocolate stand for a minute or so. Remove the balls from the freezer and sprinkle the top with cocoa powder. Then dip the bottom half in the chocolate glaze and place (chocolate side up) on the baking paper. Immediately place a few pieces of orange zest on the top and leave for a couple of minutes for the chocolate to set. Then simply enjoy!