vegan, nut-free, soy-free chocolate truffles

vegan, nut-free, soy-free chocolate truffles
numnumnum they disappear pretty fast!

These vegan, nut-free, soy-free chocolate truffles are an old favourite of ours, a staple that sit in our fridge ready for when we need a little sweet treat or energy boost. I learnt to make them as a child in Egypt where there are dates, flaxseed and coconut a-plenty.

I have always called these little vegan, nut-free, soy-free chocolate truffles amazeballs, because to me they are amazing: They take three ingredients I really don’t like and transform them into something amazingly yummy and more-ish.

I have never, ever liked the ingredients individually – dates were a weird texture. Once my sister and I had to gather vast quantities of the things from the sandy ground for bedouin women in exchange for my mother taking photos of them. I remember getting back-ache! Desiccated coconut was also a weird texture – dusty and gritty that got stuck in-between my teeth and whole flaxseeds in food felt sharp and unpleasant. However I love these amazeballs because they are really, really yummy and all those weird textures are blitzed beyond recognition.

Flaxseed is an incredible source of omega-3 if your child is allergic to fish and can’t indulge in salmon or other oily fish. The dates add a caramel sweetness to the truffles, and coconut is great as it’s a seed not a nut but has that warm nutty-flavour.

The reason I am pulling out an old fave for todays post is double-fold. Firstly because I have been experimenting this week with developing a vegan Agentinian chipá or Brazilian pão de queijo recipe and it’s still a work in progress I haven’t got it sussed yet. I foolishly thought I would have a fool-proof recipe by today to share but I don’t! I have been enjoying eating all the fails – as have my neighbours as they are super scrummy vegan che*se breads!

Secondly this week has been especially busy following the tragic news of Karan Cheema’s death from anaphylaxis to cheese. It has initiated conversations and raised awareness in the UK. Both that foods other than nuts can cause anaphylaxis and kill children, and about the bullying that can occur against children who have severe food allergies.

It has generated conversation amongst the online parents-of-allergic-children, and between parents and their children on their personal experiences. Bullying generally includes intimidation so children are scared to voice what has happened or the threats they have received. This tragic event has opened up communication lines between allergic children and their parents and teachers too. I am considering writing a post about our experiences, to add our voice to the voice of Karan’s parents, who stated:

“I am speaking out because maybe lessons can be learned. I do not want another family to suffer like this.”
(The video at the bottom of the article is worth a watch)

Their loss and the tragic circumstances of their loss are every allergic parents nightmare realised. It’s hard to know what is useful to share and what is best kept private. So I am still considering.

Whilst I do, here is the recipe for our yummy, safe-for-everyone vegan, nut-free, soy-free chocolate truffles.

I hope your weekend is a beaut, and you and your loved ones stay safe,
Peace, love & namaste,

Rai x

vegan, nut-free, soy-free chocolate truffles

  • Yield:

    18 truffle balls of yum
  • Cooking Method:

    melting
  • Prep Time:

    25 mins
  • Cook Time:

    0 mins
vegan, nut-free, soy-free chocolate truffles

These vegan, nut-free, soy-free chocolate truffles are bite-sized balls of yum! Full of fab ingredients which make them, very nearly, a healthy treat; and super simple to make.

Ingredients:

  • ½ C dried dates*
  • ¼ C water
  • 1 flax-*gg (1 Tbs ground flaxseed + 3Tbs water)
  • 100g dark chocolate** at least 70% broken into pieces 
  • ½ C desiccated coconut 
  • TO COAT:
  • ½ C desiccated coconut

Method:

  1. Put your dried dates in a small bowl with the water and leave them to soak them for at least an hour before making these chocolate (date & coconut) amaze-balls.

  2. When the dates have soaked for an hour, make your flax-*gg in a mug by combining the ground flax-seeds with the water; then leave for about 12 minutes to go gloopy like an egg. (I grind my own flaxseeds in my spice-grinder

    chocolate (date & coconut) amaze-balls
    ready to roll

  3. Pop 18 tiny cases on a plate ready for your truffles to go in, and get the desiccated coconut for coating the truffles into a flat bottommed bowl big enough to roll the amazeballs around in.

  4. Drain your dates, then blitz them into a sticky paste (I use the spice grinder on my Kenwood chef).

  5. Melt the chocolate in a bowl over a pan of hot water on a very low heat. When the chocolate is melted stir in the date paste, the coconut and the flax-*gg. Combine them until all the mix is dark (see photo)

  6. Now you can create your little balls of YUM! The mix will roll into lovely, shiny, dark chocolate balls, pop them in the desiccated coconut, roll them about until the are covered in the white flakes, then place them carefully in the waiting cases. Pop the lid on the box and put your chocolate amaze-balls in the fridge to cool for an hour before you indulge.

Notes:

*You can use pitted fresh dates if you prefer.

**Use your go-to safe dark chocolate, free-from all the allergens you need to avoid.

You can store these in the fridge for up to 6 days in an air-tight container but ours tend to disappear within 3 days - can't imagine where they go ;P. 

For a grown up treat check out my Disaronno chocolate treats

I reckon they taste best served at room temperature within the first 4 days of making. 

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