Sweets for the Sweet

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by Hannah (BitterSweet)
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Some people on my holiday gift list are simply so sweet that they don’t need any added sugar. At least, that’s how I’ve come to interpret their need for lower glycemic and more health-supportive eats. Rather than going straight to savories, there’s still plenty of delicious middle ground to cover. Besides, chocolate is already well known to be health food, right?

Citrus Spice Truffles

Stevia is what turns these truffles into genuine candies, but it can take some play to get just the right level of sweetness. Tolerance varies by personal taste and brand, so be sure to sample and adjust your chocolate mixture (multiple times, if needed) before letting them set up.

Yield: Makes About 12 Truffles

Sugar-Free Citrus Spice Truffles

Sugar-Free Citrus Spice Truffles

These simple chocolate truffles, infused with bright orange zest and warm autumnal spices, are completely sugar-free, because everyone deserves a sweet treat.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1/4 Cup Refined Coconut Oil
  • 2/3 Cup Cocoa Powder
  • 1/2 Teaspoon Orange Zest
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Salt
  • 1/4 – 1/2 Teaspoon Stevia Powder or 4 – 8 Drops Stevia Extract, to Taste
  • 1 Teaspoon Hot Water

Instructions

  1. This recipe is so simple, it barely needs written instructions. Start by melting your coconut oil down to liquid form.
  2. Meanwhile, whisk together all of the dry ingredients in a medium-sized bowl. Add in the coconut oil and stir the mixture until it’s a smooth, thick paste.
  3. Mix in the water so that it’s a looser, more pourable consistency. Carefully pour
    the liquid chocolate into a silicone candy mold.
  4. Place it in the fridge to set up; about 30 minutes. Pop the chocolates out and store either at room temperature (as long as the room is below 75 degrees) or back in the refrigerator.

Notes

I prefer to use refined coconut oil in this sort of application, because I don’t want these treats to have a particularly coconut-y flavor. If you don’t mind that added element, then by all means, go ahead and use virgin/unrefined coconut oil instead. It will work exactly the same way.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 59Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Candy

 

 

23 thoughts on “Sweets for the Sweet”

  2. These truffles are just beautiful! I was reminded of my love for the citrus-chocolate combination last night when I happened to be eating and orange and some chocolate from the same snack plate. I forgot how delicious it is! I’ll have to try these out for my dad’s birthday on Thursday; he has an undying love for those chocolate oranges that you whack on a table to break into pieces, and this seems to me a perfect alternative!

  8. This is such a great post. My father loves holiday treats, but he’s always limited because he can’t eat sugar. Do you think these would travel through the mail okay?

    1. I think it would depend on the climate where you’re shipping. Since coconut oil has a very sharp melting point, I wouldn’t try to mail these truffles out if there was any chance that the temperature outside would rise beyond 55 – 60 degrees, maximum. Otherwise, wrap each truffle individually in plastic wrap, nestle them snugly into a zip-top bag, and pad that with bubble wrap in a cardboard box, and it should be good to go! If you try shipping them out, let me know how they travel. :)

  9. Beautiful picture and recipe. Can’t wait to try it. I’ve already made a bunch of vegan treats this year, some for the first time. If you don’t mind me sharing the link, here’s super simple recipe–only three ingredients, no sugar, and vegan. Did I mention it’s incredibly simple and beloved by millions, including the painters doing the inside of our house right now?? Two of them asked for the recipe. Here’s the link: http://sustainabilitea.wordpress.com/2012/12/11/sea-salted-smoky-almond-chocolate-bark/. This candy travels well, too, so long as no one can get at it before it arrives! :-)

  13. I think we all are probably cooking/baking for someone on a low-sugar regiment this year and it’s so great to have a good recipe to turn to! Thanks love!

  15. That’s all I’ve been hearing lately, the whole no more sugar rant from everyone. Glad to see there’s still hope for a bit of yummy sweetness. :-)

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