Vegan Double Chocolate & Almond Truffles

  • Makes around 22, depending on size

Ingredients

Vegan Double Chocolate Chip Cookie Dough Balls, cooked according to packet instructions and left to cool completely

100 g dark chocolate, chopped

5 tbsp Elmlea plant based double cream

60 g almond butter (see tip)

2 tbsp M&S Plant Kitchen Chocolate Hazelnut Spread

A couple of drops of almond extract

To Decorate:

150 g dark chocolate, chopped

50 g vegan mylk chocolate, chopped (we love Ombar Coco Mylk)

Chopped almonds

Sugar / chocolate sprinkles

Looking for a plant based snack? Try making these delicious double chocolate and almond truffles using our Vegan Double Chocolate cookies (available in M&S). Perfect for enjoying with a cup of coffee, hot chocolate or tea (or on their own) – or giving as a gift to friends if you can bear to share!

Method

In a processor blend the Vegan Double Chocolate Chip Cookies to make fine crumbs. Set aside. Bring a pan of water to barely a simmer. Put the chopped dark chocolate, plant based cream and almond butter into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).

Melt the chocolate mix, stirring often, until smooth. Remove the bowl from the heat and stir in the chocolate hazelnut spread and almond extract.

Add the blitzed cookies and mix well to combine.

Cover with cling film and chill for 2 hours or until firm enough to shape.

Line a baking sheet with greaseproof paper.

Using a teaspoon, scoop out balls of the chocolate mix and, working quickly, shape into around 22 medium-sized balls – try not to handle too much as the warmth from your hands will melt the chocolate. Transfer onto the lined sheet and chill for 30 minutes.

Meanwhile, bring a pan of water to barely a simmer. Put the chopped dark and vegan mylk chocolate – for the coating – into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).

Melt the chocolate, stirring often. Remove the bowl from the heat.

Remove the truffles from the fridge and coat with the melted chocolate. Sprinkle with chopped almonds and/or your choice of sugar/chocolate sprinkles (if wished) and leave to set.

Cook’s Tip

Make sure you stir your almond butter before measuring as often the oil will rise to the top.

The exact amount of chocolate for coating will depend on the size, and number, of truffles. It is worth buying a spare bar just in case.

If you are short on time, simply roll the chilled truffles in sifted cocoa powder instead of coating in melted chocolate.

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