A gazillion years ago I won a hamper of goodies from Foods You Can who supported me with my journey when I first learned I was intolerant to certain foods and I made these Fruit and Nut Chocolate Truffles with some of the ingredients. I’ve made these several times since but have only just gotten around to blogging about it now (hangs head in shame) Life kind of got in the way and I won’t say things are better now because I have a nasty way of jinxing things if I do that … but they are! But I didn’t say that … DOH!
Anyhoo, these Fruit and Nut Chocolate Truffles are once again quick and simple to make, my favourite recipes always are. YES! I’m a lazy baker, there, I said it. To be fair this attitude is born out of the fact I often have to dump and run to the aid of Lewis or Bethany or, of late it’s also been other family members, so quick and easy suit me just fine thank you very much.
Before you get to the recipe bit, I want to tell you about our free from gang, just in case you’re not met us, we’re a group of food and family bloggers, some of us write specifically about free from foods and others have an interest in it and/or a catalogue of recipes and free from knowledge. If you’re on twitter check out our previous hastags, there must be in excess of 70 recipes out there now that we’ve worked on for the free from community;
#FreeFromBBQ | #FreeFromPicnic | #FreeFromPancakes | #FreeFromEaster
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So simple to make yet guaranteed to impress, these make a perfect teatime treat or better still a gift for a loved one, and as these are gluten free, dairy free, egg free and vegan, they're a treat for all the family.
- 75 g hazelnuts
- 60 g prunes
- 60 g raisins
- 60 g solid coconut oil
- 1 tbsp cacao powder cocoa powder can be used as an alternative
- 1/2 tsp vanilla extract
- 100 g dark chocolate at least 70% coco solids
Using a blender (or I've even used my smoothie maker in the past) blitz the hazelnuts first until you have a fine breadcrumb consistency.
Add the prunes, raisins, coconut oil, vanilla and cacao powder and blitz once again until all the ingredients are thoroughly combined
Your mixture should be easy to handle and roll into 10 balls, if not simply pop in the fridge for 10-15 mins to harden a little making it easier to work with.
Once rolled into 10 balls, drop into your bowl of melted dark chocolate and coat fully, transfer onto a greased baking sheet and chill for at least 30 mins.
These keep for a week or more in the fridge and don't mind being out of the fridge either if you prefer a room temperature treat.
Fruit and Nut Chocolate Truffles – Don’t lose it pin it!
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