Cranberry Orange Shortbread Truffles - a festive bite that is bright, sweet, and tart, and a perfect addition to any holiday party table or cookie tray!
It is the time of year I am knee deep in baking cookies, rolling and dipping truffles, and braiding candy cane dough. Assembling awesomely large cookie plates are one of my favorite holiday traditions, and EVERYBODY GETS ONE.
Mail and delivery people? Check.
Favorite docs and nurses at the hospital? Of course!
Family and friends? Yes and yes!
Every single house / event / party we visit during the holidays? Always.
I have several classic recipes that get made every year without fail - like my Vanilla Crescent Cookies and Dark Chocolate Superfood Bark. Then there are sweets like these truffles, that I haven't made in several years.
I just had a craving for tart cranberry and bright orange. A single cranberry on top lets you know what is inside, the orange sprinkles a nod to the citrus, and the stars bring a holiday sparkle.
These Cranberry Orange Shortbread Truffles are bright and sweet and tart, and a perfect addition to any holiday party table or cookie tray!
(Reminder! With these truffles, I used a more natural protein powder, with a “natural” color rather than light or white as most vanilla powders are… so the filling in these truffles almost looks like chocolate. When I have made this recipe in the past with different vegan protein powders, they are often lighter in color, like a shortbread cookie. The flavor is the same every time I make them... similar anyway – depending on sweetness of protein – your mileage may vary).
Cranberry Orange Shortbread Truffles
YIELD: about 16 one inch bites
dairy, egg, and gluten free, vegan
¼ cup cashew butter (or sunflower seed butter*)
1 tablespoon pure vanilla extract or paste
3-4** tablespoons orange juice concentrate (undiluted, from frozen can)
1 cup almond flour, + extra for rolling (or oat flour, to keep nut free)
½ cup vegan vanilla protein powder
⅓ cup dried cranberries, more for garnish
6-8 ounces vegan / dairy free white chocolate, chopped
vegan sprinkles and stars
Line a baking sheet with parchment. Set aside.
In a mixing bowl, combine cashew butter, vanilla, and orange juice concentrate. Stir until combined completely and smooth.
Add protein powder, almond flour, and dried cranberries. Stir to combine completely.
Using your hands, roll dough into balls approximately one inch in size.
Place on parchment. Transfer to refrigerator to set, at least 30 minutes.
In small saucepan over lowest heat, melt chopped white chocolate.
Using a fork so excess chocolate will drip off, dip each truffle in the melted chocolate. Return truffle to parchment, immediately top with a dried cranberry and sprinkles, if using. Repeat with remaining truffles.
Store in covered container in refrigerator up to one week.
*If using a nut free seed butter option, you may need to increase protein powder or flour by a tablespoon if the seed butter is runny.
**adjust according to consistency of nut / seed butter - some are quite runny and some are pretty firm.
more truffle recipes:
printable Cranberry Orange Shortbread Truffles recipe: