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,