Chocolate Truffles by Cactus Kitchen Gals

Sophie from Cactus Kitchen Gals has been making these gorgeous truffles as part of her advent calendar this year. And once I had smelt, seen and tried one of them I knew I would love to share her secret recipe here. If you have people over for New Years Eve why not make these with some peppermint extract as your post dinner after mint. Over to Sophie…

This is a no bake, super easy recipe that will make you the favourite friend. These make great gifts and are also great to have in the fridge for when you need that chocolate hit.


Prep and Cook Time: 30 to 40 mins

Servings: Makes around 10 truffles –  but it totally depends how big you make them.

You will need: Large saucepan and heat proof bowl that fits inside the saucepan. Ice cube moulds.


100g Dark Chocolate
3 Tblsp Coconut Oil
1 Tsp Orange Extract*
2 Tblsp Icing Sugar
1 Tblsp Cocoa Powder

*Swap out the orange extract for peppermint, hazelnut, rum or anything else that you fancy – one of the best things about this recipe is how adaptable it is! Instead of rolling them in cocoa powder you can always try desiccated coconut, carob powder or chopped nuts.


Break up your dark chocolate (or if you are using chocolate chips then don’t worry about this). Place a heatproof bowl over a saucepan of boiling water. Add in the chocolate to the bowl and stir until it has melted.

Take the bowl off the heat and stir in the coconut oil. Add in your orange extract, icing sugar and cocoa powder until your mixture is smooth. Then chill the mix in the fridge until it has become solid enough for you to shape – this should only take around 15 minutes. (you can also add it directly into moulds or ice cube trays at this point and pop the truffles out of the moulds when they have had time to set in the fridge.)

With a little spoon, scoop out portions of the mix and roll them in your hands before covering them in cocoa powder (this is a bit messy but its all for fun – I hear if you put some cocoa powder on your hands before you start rolling then it makes it easier)

You can store your truffles in the fridge in an airtight container for a couple of weeks but they are best eaten at room temperature.

Happy truffle making!


Sophie launched Cactus Kitchen Gals 5 years ago to show how awesome vegan food can be. Among other things she has run her own café in Worthing, West Sussex, had various pop ups and now focusses on providing food for local Worthing cafes (including with her soups!) and making bespoke cakes.

You can find out more about Cactus Kitchen Gals by going on their website or following them on Instagram.


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