Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Dairy free chocolate truffles

Dairy-free chocolate truffles

Desiccated coconut, mixed nuts & cocoa

Dairy free chocolate truffles

30 mins plus setting
Super easy

makes 45

About the recipe

Truffles make the perfect edible gift for family and friends – add a pinch of chilli to spice things up, or finely grate in some orange zest for fresh, citrussy zing!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

240ml light coconut milk

300g dairy-free dark chocolate

3 tablespoons coconut oil

1 teaspoon vanilla bean paste or vanilla extract

1 handful of desiccated coconut

1 handful of mixed nuts, such as pecans, hazelnuts, macadamias

2 tablespoons quality cocoa powder

Method

  1. Pour the coconut milk into a small pan over a low heat and heat through.
  2. Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine – it’s important not to mix too quickly.
  3. Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
  4. When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.
  5. Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
  6. Spread the cocoa powder over a third plate.
  7. Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray as you go. It’s totally up to you how you decorate them – roll the balls in the toasted coconut or chopped nuts, or for a simple finish, roll them in cocoa powder.
  8. Return the decorated truffles to the fridge for around 10 minutes to firm up, then serve.

Tags

Recipes you may like

related features