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Medjool Date Cranberry Orange Truffles

Medjool Date Cranberry Orange Truffles



  • 226 g 70% dark chocolate, melted 
  • 226 g white chocolate for dipping (delicious with dark chocolate too)
  • ½ cup + 1 to 2 tablespoons canned whole unsweetened coconut milk 
  • 1 teaspoon orange zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground chili powder (optional)
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons Natural Delights® Medjool date paste (see recipe)
  • 1/4 cup dried cranberries + extra for topping


  • Chopped dried cranberries


  1. Place the broken-up dark chocolate and the coconut milk in a double boiler, and melt on the lowest setting, being careful not to overheat. When the chocolate has almost completely melted, remove it from the heat. Gently whisk until fully melted.
  2. Add the spices, orange zest, salt, vanilla extract and date paste, then mix well to fully combine all ingredients.
  3. Spoon the mixture into an 8 x 8 pan, let it return to room temperature, then cover and place in the refrigerator overnight. If you are in a hurry, place in the freezer for an hour or until solid.
  4. Scoop 1-2 tablespoons of the mixture and roll in the palm of your hand. Flatten each scoop and place a dried cranberry in the middle, then close the truffle mixture around it. Roll into a ball. Place the rolled truffles into the freezer to firm up.
  5. Melt the white chocolate in a double boiler on the lowest setting. When the chocolate has almost completely melted, remove from the heat and stir gently. Before using, let the melted chocolate cool a little so that the ball doesn't melt into the chocolate. Remove the rolled truffles from the freezer and dip them one at a time into the melted white chocolate, using a slotted spoon or dipping tool. Place on parchment paper.
  6. Before the chocolate can set, decorate with chopped dried cranberries.