Ingredients
Equipment
Method
- Add all of the ingredients to the food processor bowl and process until you have a smooth sticky paste.
- Take this paste and roll it into balls. Use approximately 18g of the mixture each time will yield around 25 balls altogether.
- To finish these off with cocoa - tip cocoa powder onto a small plate and roll each ball in the powder until it is completely covered.
- To finish the truffles off with dessicated coconut. Tip the coconut onto a small plate and roll each truffle in the coconut until it is covered. You may need to press the ball into it a little.
- To finish with white chocolate and raspberries. Tip the dried raspberries onto a small plate and melt the white chocolate. A microwave is the simplest way to do this. Break up the squares onto a microwave proof plate and give it a few seconds each time until the chocolate is melted.
- Get out a piece of baking parchment for the truffles to dry/set on. Using either a toothpick or a teaspoon, dip one side (or all of the truffle is you wish) into the chocolate until the truffle is covered. Sit it on baking parchment to dry and sprinkle with a few freeze dried raspberries.
- Leave them all to set or dry a little and then store in an airtight container for up to 5 days.
Nutrition
Notes
Nutritional Information: This is computer generated and is intended as a guideline only.
Suitable for a vegan diet providing that you use cocoa and not drinking chocolate.
Dairy-free - Wonderfully dairy-free but ensure that you use cocoa for the best results and if you wish to use chocolate to decorate then find a diary-free version. They're are some quite good ones around these days.
Storing the truffles: Store in an airtight container for up to 5 days. Freeze the truffles without decoration for up to 2 months. Thaw out thoroughly before use and decorate as described above.
