Freefrom Truffles

Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame & wheat free

Once you have made the basic mixture, you can put anything you like in the middle. I used cherries which made a nice sour contrast to the rich sweetness of the truffle. You could use any dried fruit or nut or none at all if you prefer. You can also coat them in anything you like. I used cacao, almond and coconut. Store them in the fridge once they are finished.

Makes about 18

the-alt-name Ingredients

  • 120ml soya cream
  • 10g coconut oil or dairy free spread
  • 1 tbsp brandy
  • 100g dairy free chocolate
  • small foil cases

Optional

  • dried cherries
  • desicated coconut, lightly toasted in a dry frying pan
  • ground almonds, lightly toasted in a dry frying pan
  • cacao powder

Method

  1. Gently heat the cream, coconut oil and brandy in a pan until they are simmering.
  2. Remove the pan from the heat.
  3. Break the chocolate into small pieces and add to the pan.
  4. Stir until you have a smooth mixture.
  5. Leave to cool and then cover and put in the fridge for an hour or so.
  6. Once the mixture has set, lay out anything you want to fill the truffles with or coat with in separate bowls.
  7. Also put the foil cases out ready on a tray that will fit in the fridge.
  8. Use a couple of teaspoons to shape the truffles.
  9. Press the cherry in the middle while you are shaping the truffle.
  10. Finish by rolling in your hands if you want a smoother finish.
  11. Roll in your chosen coating and place in a case.
  12. Chill.

We have over 800 delicious freefrom recipes on this site all of which are gluten free, most of which are dairy and lactose free and many of which are free of most other allergens. Please go to the following sections to try them out: