Cranberry Orange Shortbread Truffles
Recipe type: Dessert
Serves: 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
  • 6-8 ounces vegan / dairy free white chocolate, chopped
  • vegan sprinkles and stars
  1. Line a baking sheet with parchment. Set aside.
  2. In a mixing bowl, combine cashew butter, vanilla, and orange juice concentrate. Stir until combined completely and smooth.
  3. Add protein powder, almond flour, and dried cranberries. Stir to combine completely.
  4. Using your hands, roll dough into balls approximately one inch in size.
  5. Place on parchment. Transfer to refrigerator to set, at least 30 minutes.
  6. In small saucepan over lowest heat, melt chopped white chocolate.
  7. 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.
  8. Store in covered container in refrigerator up to one week.
  9. *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.
  10. **adjust according to consistency of nut / seed butter - some are quite runny and some are pretty firm.
Recipe by spabettie at