Go Back

Orange Buttercream Truffles

These smooth and creamy butter-creams were inspired by Miyoko's Vegan Butter. It's so nice to have beautiful organic products to create with... it means I don't have to make it myself. Thank you Miyoko's Kitchen! :)
Prep Time 20 mins
Total Time 22 mins
Course Chocolates
Cuisine Dessert, French Pastry, Gluten-Free, Vegan
Servings 18 Truffles


  • 3/4 Cup Miyoko's Vegan Butter
  • 4 Cups Organic Powdered Sugar
  • 2 Tbl Organic Almond Milk
  • 5 Drops Organic orange essential oil Food grade!
  • Orange Zest
  • 12 Oz Organic Bittersweet Chocolate Chocolate chips are fine but you must thin with 2 TBL coconut oil.


  • Allow butter to come to room temp for 30 minutes. Cream vegan butter in a medium mixing bowl until light and fluffy. Add powdered sugar 1 cup at a time. Beat until all the sugar is incorporated and fluffy.
  • Add in orange oil and quickly mix again. Chill in the refrigerator covered for 1 hour.
  • Take your truffle mixture out of the fridge. Using a 1 oz scoop, scoop out balls and arrange on a parchment lined cookie sheet. Chill in fridge another 15 min. Roll in your hands to form smooth balls and back in the fridge they go for another 15 min.
  • In a heat proof bowl, melt chocolate over hot water, until hot and smooth.
  • Carefully dip prepared balls in melted chocolate and rest on cookie sheet. Garnish with fresh orange zest. When all of them are dipped, chill until chocolate has set.
  • Truffles can be stored in the fridge for a month.