Oh my gosh, you HAVE to try these cranberry orange truffles! I stumbled upon this recipe one December when I needed a last-minute treat for our family cookie exchange. Now? They’re my go-to holiday gift – everyone begs for the recipe! The best part? No oven required. Just toss cranberries in orange juice, whiz everything in the food processor, and roll them into these little flavor bombs. Last year, my niece helped me coat them in coconut, and we ended up with sticky fingers and full bellies – just how holiday baking should be. These pretty little bites capture all the festive flavors we love, and they come together faster than you can say “holiday stress!”
Why You’ll Love These Cranberry Orange Truffles
Trust me, these little gems will become your new holiday obsession. Here’s why:
- No-bake magic: Skip the oven drama! These come together with just a food processor and some patience (mostly for the chilling part).
- Festive flavor explosion: That tart cranberry and zesty orange combo? Pure holiday cheer in every bite.
- Allergy-friendly: Easily adapt them – swap almond flour for oat flour, honey for maple syrup. Everyone gets to enjoy!
- Gift-ready cuties: Package them in little boxes with ribbon, and boom – instant edible presents that look way fancier than they are to make.
Seriously, these might just become my new signature holiday treat. I know they’re mine!
Ingredients for Cranberry Orange Truffles
Gather these simple ingredients – quality makes all the difference here! I’ve learned through trial and error that these exact measurements create the perfect balance:
- 1 cup packed dried cranberries (the chewier ones work best)
- 1/2 cup freshly squeezed orange juice (none of that bottled stuff!)
- 1/2 cup almond flour (for that perfect crumb)
- 1/4 cup honey (local if you can get it)
- 1/4 cup finely shredded unsweetened coconut (the fine texture coats better)
- 1 tsp freshly grated orange zest (yes, zest first, then juice!)
- 1/4 tsp vanilla extract (the good kind)
- Pinch of salt (trust me, it makes the flavors pop)
See? Nothing fancy – just real ingredients that let those cranberry and orange flavors shine!
Equipment You’ll Need
- Food processor (or strong blender)
- Mixing bowl
- Measuring cups and spoons
How to Make Cranberry Orange Truffles
Okay, let me walk you through my foolproof method for these beauties. I’ve made them so many times, I could probably do it in my sleep now – but don’t worry, I’ll guide you through every step!
Preparing the Cranberry Mixture
First, soak those cranberries! This is crucial – plump cranberries blend way better. I pour the orange juice over them in a bowl and set a timer for 30 minutes (no cheating!). After draining (save that flavorful juice for cocktails!), toss everything into the food processor. Pulse until it comes together like a sticky dough – about 10-15 seconds. Warning: don’t overdo it! You want some texture, not baby food.
Shaping and Coating the Truffles
Here’s my secret – wet hands! The mixture is sticky, so I keep a bowl of water nearby to dampen my palms. Roll tablespoon-sized portions between your hands – they don’t need to be perfect spheres. Then, roll each ball in coconut, pressing gently so it sticks. Pro tip: toast the coconut first for extra flavor (just watch it like a hawk – it burns fast!).
Chilling for Perfect Texture
This part tests your patience, but it’s worth it! Arrange the truffles on parchment paper and pop them in the fridge for a full hour. If you’re in a rush (holiday chaos, I get it!), the freezer works in 20 minutes. Just don’t skip this – chilling firms them up so they hold their shape when you bite in. The wait makes all the difference!
Tips for the Best Cranberry Orange Truffles
After making dozens (okay, maybe hundreds) of these truffles, I’ve picked up some tricks that make all the difference:
- Pat those cranberries dry! After soaking, I spread them on paper towels and gently press out excess juice. Too wet, and your mixture becomes a sticky mess that’s impossible to roll.
- Toast your coconut first. Just 3-4 minutes in a dry skillet transforms it from bland to magical. The nutty aroma fills your kitchen – bonus holiday scent!
- Cookie scoop to the rescue. My #1 lifesaver! A small scoop (about 1 tbsp size) gives you perfectly uniform truffles every time. No more “who got the giant one?” debates!
These little tweaks take your truffles from good to “omg what’s your secret?!” status.
Variations and Substitutions
One of my favorite things about these truffles? How easily you can mix them up! Here are my go-to twists:
- Nut-free magic: Swap almond flour for oat flour – just pulse rolled oats in your food processor until powdery. My niece’s preschool teacher (who’s allergic to nuts) adores this version!
- Vegan vibes: Replace honey with maple syrup or agave nectar. The flavor changes slightly, but that tart cranberry still shines through beautifully.
- Chocolate lover’s dream: Melt some white chocolate and drizzle it over the chilled truffles. The creamy sweetness plays so nicely with the tart cranberry. (Bonus: it hides any imperfect rolling jobs!)
- Spice it up: Add a pinch of cinnamon or cardamom to the mixture for a warm holiday twist. My husband insists this is the only way to make them now!
The possibilities are endless – make them your own!
Storing and Serving Cranberry Orange Truffles
These little beauties keep beautifully in an airtight container in the fridge for up to a week – if they last that long! I like to layer them between parchment paper so they don’t stick together. For gifting, grab some cute mini boxes or clear cellophane bags from the craft store. Tie them with ribbon and a handwritten tag – instant holiday magic! They make perfect hostess gifts or stocking stuffers. Just be warned: people will ask you to make them every year!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on these little treats – keep in mind these are estimates based on my exact ingredients. Each truffle (and trust me, you’ll want more than one!) clocks in at about 85 calories with 12g carbs, 1g fiber, and 3g fat. They’ve got 8g of natural sugar from the cranberries and honey, and just 15mg sodium. Not bad for a festive indulgence, right? The almond flour gives you a nice little protein boost too – 1g per truffle. My philosophy? Everything in moderation… except maybe holiday joy!
Frequently Asked Questions
Over the years, I’ve gotten the same great questions about these truffles – here are the answers straight from my messy kitchen to yours!
Can I freeze these?
Absolutely! They freeze beautifully for up to 3 months. I layer them in single layers between parchment in an airtight container. Thaw in the fridge overnight – they taste just as fresh! (Pro tip: freeze some before the holidays so you’re always ready for surprise guests.)
Fresh vs dried cranberries?
You must use dried here, friends. Fresh cranberries are too tart and watery – they’ll turn your mixture into soup! The dried ones plump up perfectly with the orange juice soak and hold their shape when rolled.
Honey substitutes?
Maple syrup or agave nectar work great for vegan versions. The flavor changes slightly – maple gives a deeper richness I actually prefer now! Just use the same amount as the honey called for in the recipe.
Share Your Experience
I’d love to hear how your cranberry orange truffles turn out! Snap a pic and tag me on Instagram – nothing makes me happier than seeing your kitchen adventures. Leave a rating below too! Your feedback helps other bakers discover this sweet little recipe.
Print
3-Ingredient Cranberry Orange Truffles: Irresistible Holiday Magic
- Total Time: 1 hour 45 mins (includes chilling)
- Yield: 16 truffles 1x
- Diet: Vegetarian
Description
Delicious no-bake truffles with cranberry and orange flavors. Perfect for holiday treats or gifts.
Ingredients
- 1 cup dried cranberries
- 1/2 cup orange juice
- 1/2 cup almond flour
- 1/4 cup honey
- 1/4 cup shredded coconut
- 1 tsp orange zest
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Soak cranberries in orange juice for 30 minutes.
- Drain and blend cranberries with almond flour, honey, orange zest, vanilla, and salt.
- Roll mixture into small balls.
- Coat each ball with shredded coconut.
- Chill for 1 hour before serving.
Notes
- Store in an airtight container for up to 1 week.
- Replace almond flour with oat flour for nut-free version.
- Use maple syrup instead of honey for vegan option.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 85
- Sugar: 8g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cranberry orange truffles, no-bake dessert, holiday treats
