Cranberry Orange Shortbread Truffles are festive, bright, sweet, and pleasantly tart. These vegan, gluten-free holiday truffles make a beautiful addition to a dessert table, homemade cookie tray, or edible gift box.
Holiday baking season always seems to arrive with a happy mess of cookie dough, melted chocolate, sparkling sprinkles, and trays waiting to be filled. For many home bakers, this is the time of year when classic recipes come out again and again, and a few special treats are added for extra color and flavor.
These cranberry orange shortbread truffles are exactly the kind of bite-sized dessert that feels right for the season. They are small enough to tuck onto a cookie platter, pretty enough for a party, and simple enough to make without turning on the oven. The filling has the cozy flavor of shortbread, the brightness of orange, and the chewy tartness of dried cranberries. A smooth coating of dairy-free white chocolate gives each truffle a sweet finish.
They are also a practical holiday treat because they can be made ahead and stored in the refrigerator. That makes them ideal for busy weeks filled with gatherings, gift deliveries, and last-minute dessert needs. Add a dried cranberry on top to hint at the flavor inside, then finish with orange sprinkles or festive stars for a cheerful seasonal look.
The flavor of these vegan cranberry orange truffles is balanced and refreshing. The orange juice concentrate adds a bright citrus note, while the dried cranberries bring a sweet-tart chew. Almond flour gives the filling a soft, cookie-like texture, and vegan vanilla protein powder helps create the shortbread-style body. If you prefer a nut-free version, oat flour and sunflower seed butter can be used instead.
One thing to keep in mind is that the color of the filling may vary depending on the protein powder you use. Some vanilla protein powders are very light, while others have a more natural beige or tan color. A darker powder may make the filling look closer to chocolate, but the flavor will still be sweet, citrusy, and similar to shortbread. The sweetness can also vary slightly from one protein powder to another, so the final taste may change a little depending on the brand.
These no-bake cranberry orange shortbread truffles are dairy free, egg free, gluten free, and vegan. They are a lovely choice for holiday cookie plates, dessert boards, winter celebrations, or homemade edible gifts.
Cranberry Orange Shortbread Truffles
Yield: about 16 one-inch bites
Diet: dairy free, egg free, gluten free, and vegan
Ingredients
¼ cup cashew butter, or sunflower seed butter for a nut-free option
1 tablespoon pure vanilla extract or vanilla paste
3 to 4 tablespoons orange juice concentrate, undiluted from a frozen can
1 cup almond flour, plus extra for rolling, or oat flour for a nut-free option
½ cup vegan vanilla protein powder
⅓ cup dried cranberries, plus more for garnish
6 to 8 ounces vegan or dairy-free white chocolate, chopped
Vegan sprinkles and stars, optional
Instructions
Line a baking sheet with parchment paper and set it aside.
In a mixing bowl, combine the cashew butter, vanilla, and orange juice concentrate. Stir until the mixture is smooth and fully blended.
Add the vegan vanilla protein powder, almond flour, and dried cranberries. Stir well until a soft truffle dough forms.
Using your hands, roll the mixture into balls about one inch in size. If the dough feels sticky, lightly dust your hands with almond flour or oat flour.
Place the truffles on the prepared parchment-lined baking sheet. Transfer them to the refrigerator and chill for at least 30 minutes, or until firm enough to dip.
Melt the chopped dairy-free white chocolate in a small saucepan over the lowest heat, stirring gently until smooth. Do not rush this step, as white chocolate can scorch easily.
Using a fork, dip each chilled truffle into the melted white chocolate, allowing the excess chocolate to drip off before returning it to the parchment paper.
While the coating is still soft, top each truffle with a dried cranberry and sprinkles or stars, if using. Repeat with the remaining truffles.
Refrigerate until the chocolate coating is set. Store the finished truffles in a covered container in the refrigerator for up to one week.
Recipe Notes
If using sunflower seed butter for a nut-free version, check the texture before rolling. Some seed butters are runnier than cashew butter, so you may need to add an extra tablespoon of protein powder or flour to help the dough hold its shape.
Adjust the orange juice concentrate as needed. Firmer nut or seed butters may need the full amount, while runnier varieties may need less.
More Truffle Recipe Ideas
Raspberry Dusted Chocolate Fudge Brownie Truffles
Chocolate Bourbon Caramel Truffles
Cherry Carob Truffles
Spicy Chipotle Chocolate Ganache Truffles
Raspberry Jalapeno Chocolates
Lavender Cream Chocolate Truffles
Raw Chocolate Chip Cookie Dough Truffles
Printable Cranberry Orange Shortbread Truffles Recipe
Cranberry Orange Shortbread Truffles
Dairy free, egg free, gluten free, and vegan holiday truffles with cranberry, orange, shortbread flavor, and a dairy-free white chocolate coating.
Ingredients
- ¼ cup cashew butter, or sunflower seed butter for a nut-free option
- 1 tablespoon pure vanilla extract or vanilla paste
- 3 to 4 tablespoons orange juice concentrate, undiluted from a frozen can
- 1 cup almond flour, plus extra for rolling, or oat flour for a nut-free option
- ½ cup vegan vanilla protein powder
- ⅓ cup dried cranberries, plus more for garnish
- 6 to 8 ounces vegan or dairy-free white chocolate, chopped
- Vegan sprinkles and stars, optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, stir together cashew butter, vanilla, and orange juice concentrate until smooth.
- Add the protein powder, almond flour, and dried cranberries. Mix until fully combined.
- Roll the dough into one-inch balls and place them on the prepared baking sheet.
- Chill the truffles in the refrigerator for at least 30 minutes.
- Melt the chopped dairy-free white chocolate over very low heat, stirring until smooth.
- Dip each chilled truffle into the melted chocolate with a fork, allowing extra chocolate to drip off.
- Return each coated truffle to the parchment paper and immediately garnish with a dried cranberry and sprinkles, if desired.
- Refrigerate until set, then store in a covered container in the refrigerator for up to one week.
