Lucy's Friendly Foods

Fabulous dairy-free, rich and decadent chocolate truffles that are perfect for that after-dinner treat. This is the same recipe as the chocolate ganache I used to decorate the banana sundae cupcakes, just let to cool and set. Then, simply rolled in a variety of toppings. Who needs dairy in chocolate after all! Big and Little S love these 🙂
Mmmm, Chocolate truffles (dairy-free, egg-free, nut-free, vegetarian and vegan)
makes about 15 truffles
  • 100g dairy-free dark chocolate (I used Kinnerton)
  • 2 tbsps oat mik
  • 2 tbsps golden syrup
  • pinch of salt
  • to top: sifted cocoa powder, sifted icing sugar, dessicated coconut or sprinkles (or chopped nuts if you can tolerate them)

– Melt all the above ingredients in a microwave or over a bain-marie. Stir until smooth.

– Place bowl in the fridge for the ganache to fully set.

– With very cold hands (run under cold tap if necessary) roll into tsp sized balls.

– Roll each ball into the chosen topping until nicely covered.

– Place in a nice gift box, or just eat!

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