Nut-free Chocolate Festive Truffles

So I made the Christmas Pudding Chocolate Truffles. They were SO GORGEOUS I really wanted to share them – but when your best friend is highly allergic to nuts, it was not going to happen. But I LOVE to share good things I discover or learn about – so I figured out a way to make these beauties re-incarnate themselves into NUT FREE loveliness that I could share with love and pride. 

These are the amounts for a half batch (next time I make them I am doubling up for sure!).


  • 37g raisins
  • 37g dried prunes
  • 37g dried dates
  • 63g desiccated coconut flakes (or coconut flour if you have it)
  • 2 tbsp of Baileys – makes it festive and like Christmas
  • grated zest of 1 small clementine (or orange)
  • sea salt to taste
  • 13g coconut oil
  • 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 coconut flakes in a food processor to make a rough powder. Don’t worry if it goes pasty. If using real coconut flour skip this stage. 
  3. Drain the dried fruit and add to the food processor with the coconut powder. Add the 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 coconut oil 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 – SHARE with all you care about near and far.


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