Christmas Pudding Chocolate Truffles

Sometimes you just need a mouthful of chocolaty yumminess that makes you stop and enjoy the moment. The sugar rush that comes from the traditional chocolates is obvious, but it is totally possible to get the same gorgeous ‘moment to savour’ from ingredients that celebrate natures natural sugars (mostly – leave out the alcohol if you want to reduce the sugar load). Still the same taste sensation, but a lot lower on the Glycemic Index and therfore much more kind to your body and brain. 


This is based on a recipe I found in a booklet that came with my organic veg delivery recently.
These are the amounts for a half batch (as I am the only nut-eater in my house). Feel free to double up quantities if you need to feed them to more people than just you!



  • 37g raisins
  • 37g dried prunes
  • 37g dried dates
  • 63g walnut halves or pieces
  • 1 tbsp of rum (I used Baileys) – makes it festive and like a Christmas pudding
  • grated zest of 1 small clementine (or orange)
  • sea salt to taste
  • 13g butter (Lurpak)
  • 1/2 tsp ground cinnamon
  • 50g dark chocolate, roughly broken into bits
  • 2 heaped tbsp cocoa powder (or cacao powder if you have it), to roll

What I did

  1. Roughly chop the dates and prunes and put them in a bowl with the raisins. Just cover them with cold water. Cover the bowl and leave to soak for 1-2 hours.
  2. Blitz the walnuts in a food processor to make a rough powder.
  3. Drain the dried fruit and add to the food processor with the walnut powder. Add the rum (or Baileys or whatever else you want to use), cinnamon, clementine zest, pinch of sea salt to taste. Blitz it all together in short bursts, stopping every now and again to stir everything in, until it is a smooth paste.    
  4. Put the chocolate and butter in a heatproof bowl. Have a pan 1/3rd full of water and heat. When simmering, place the bowl on top (so no water touches the bowl) and let the heat melt them.  
  5. Take the chocolate off the heat and stir in the paste mixture. Mix well, then leave to cool and when a cool enough temperature put in the fridge for about 1 hour which will make it go firm.
  6. Put the cocoa powder on a plate. Use a teaspoon to get out small amounts of the truffle mixture and roll them into round balls in your hands before rolling in cocoa powder. Put on a tray lined with baking paper.  Repeat until you have used all the mixture and depending on the sizes of truffles you will have around 12-18.
  7. Put the truffles in the fridge for a few hours and wait until they are fully firm before tucking in (if you can!) . Transfer to an airtight box and separate with baking paper. They are best stored in the fridge and will last a few days, unless you eat them all before then.   

Enjoy each and every one – savour the moment.


These are great for snacks at any time of day or night, any time of the month ( 😉 ) , for lunch boxes, staff rooms, parties, presents …