To prepare the orange cream filling, add the melted coconut butter, orange juice, grated orange zest, maple syrup, and orange essential oil to a small bowl. Stir until fully combined. Set in the fridge until chilled and thick enough to form into balls.

Meanwhile, prepare the chocolate coating by adding the melted cocoa butter or coconut oil, cacao powder, and maple syrup to a small bowl. Whisk to combine.

To form the orange cream filling, remove the chilled filling from the fridge and roll into 18 even sized balls. Place on a tray lined with parchment paper and set in the freezer for 10 minutes.

Remove the orange balls from the fridge and dip each one in the melted chocolate coating using two forks. Let any excess chocolate drip from the balls before placing them on the parchment lined tray. Top with additional grated orange zest before the chocolate hardens, optional.

Set in the fridge to chill. Store in the fridge or freezer and let thaw before serving.

Top with additional orange zest before the chocolate sets, optional.