These easy to make plant-based Chocolate Truffles are the perfect addition to your Christmas table.
Whether for an afternoon tea/mulled wine session or simply dessert, even the most sceptical person in the room will want to enjoy them.
I created the recipe during a private cheffing session and it’s been a favourite ever since!
They’ve received Ollie’s seal of approval over and over again.
Makes around 35-40 small truffles
- 170g dried apricots (can also use dates, raisins – I prefer the apricot flavour, and also can’t have dates)
- 1 tablespoon date paste/honey
- 2 tablespoons peanut butter/almond butter (if you’re out or don’t have them, use tahini instead)
- 1 tablespoon tahini
- 60g cacao powder (click to order)
- 4 opened cardamom pods (or 1/4 teaspoon powder)
- 1 vanilla bean
- 1 pinch salt
- 75g melted cacao butter (Click to order)
- 1 tablespoon coconut oil (click to order)
- 1 drop orange essential oil or 1 orange’s zest
- Soak the apricots for 30 min in hot water.
- Grate the cacao butter or chop finely and melt in a bowl over a double boiler.
- Add the apricots to the blender and blend with as little liquid as possible (use the soaking one)
- Then add the honey, cardamom/vanilla, nut butter, tahini, cacao butter and cacao and mix together.
- If your blender is not strong enough, after blending the apricots transfer to a food processor and repeat step 4.
- Transfer the mix to a bowl and pop in the freezer for minimum 30 minutes.
- Use a teaspoon to form truffles and roll them in between your palms.
- Use any toppings you may have to decorate them by placing them in a small teacup and rolling the truffles in them. I used coconut flakes, cacao, sesame (white and black), freeze-dried raspberry powder, chlorella and bee pollen.
- Once done place in the fridge and serve when needed.
- Happy Christmas! xx