December 13


Easy to Make Chocolate Truffles Recipe

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 


  1. Soak the apricots for 30 min in hot water. 
  2. Grate the cacao butter or chop finely and melt in a bowl over a double boiler. 
  3. Add the apricots to the blender and blend with as little liquid as possible (use the soaking one)
  4. Then add the honey, cardamom/vanilla, nut butter, tahini, cacao butter and cacao and mix together.
  5. If your blender is not strong enough, after blending the apricots transfer to a food processor and repeat step 4. 
  6. Transfer the mix to a bowl and pop in the freezer for minimum 30 minutes. 
  7. Use a teaspoon to form truffles and roll them in between your palms.
  8. 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.
  9. Once done place in the fridge and serve when needed. 
  10. Happy Christmas! xx 


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