I wrote the following blog post and developed this Citrus Chocolate Truffle recipe as a MegaFood ambassador! I’m excited to partner with a company that delivers vitamins and minerals from real foods, producing a line of high-quality, health-supportive products. I’ve been making variations of these citrus chocolate truffles for years, and I may have finally landed on my favorite version. Under a dark chocolate shell is a sweet, nutty filling of pecans and dates, blended with MegaFood’s Vitamin C nutrient booster powder. Because the powder comes from real citrus, it adds antioxidants and a bright, natural citrus note to the filling. Each truffle is finished with a sprinkle of fragrant orange zest for extra flavor.
These citrus chocolate truffles are delicious and, thanks to the filling of raw pecans, dates, and vitamin C powder, they’re a healthier dessert choice. That said, the chocolate coating contains sugar, so savor them rather than eating the whole batch at once.
Simple, wholesome desserts like this are quick to prepare and curb a sweet craving without a lot of fuss. I love the classic pairing of dark chocolate and orange zest, but the filling is versatile—try swapping in spices, dried fruit, or seeds for different seasonal flavors. An autumn version with cinnamon, nutmeg, and dried apples sounds wonderful, and for the holidays I often make a gingerbread-inspired variation.
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Citrus Chocolate Truffles
Ingredients
- ¾ cup raw or toasted pecans
- ½ cup dates, Medjool dates work best, but any sticky variety will do
- 1 teaspoon MegaFood Daily C Protect powder
- ½ cup vegan dark chocolate chips or baking chocolate
- 1 fresh orange for zesting
Instructions
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Place the pecans and dates in a food processor and blend until you have a medium-coarse meal that holds together when pressed.
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Add the MegaFood Daily C Protect powder and pulse a few times to incorporate.
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Scoop a heaping tablespoon of the mixture and roll into tight balls with your hands. Place them on a parchment-lined plate. This makes about 10 truffle centers.
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Melt the chocolate in a heatproof bowl over simmering water (double boiler) or carefully in the microwave.
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Dip each ball into the melted chocolate to coat fully, using a toothpick if helpful. Transfer the coated truffles back to the parchment paper.
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Zest the orange over the truffles while the chocolate is still wet so the zest sticks.
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Refrigerate the truffles for at least 2 hours to firm before serving.
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