Boozy Double Chocolate Truffles

Plte of gorgeous truffles coated in pistachios and cocoa in a pyramid on a plate, one with a bite taken, berries, pine cones and cassis bottle

With heady flavours of blackcurrant cassis, cocoa and vanilla, you won’t believe these fabulous truffles are vegan!

Preparation Time: 30min+30min soaking
Chilling Time: 2hrs
Makes 12-14 truffles depending on size


  • 1/2 cup full-fat coconut milk from a can
  • 200g medjool dates – the softer the better
  • 50g currants
  • 75g good quality dark chocolate
  • 2tbsp maple syrup
  • 2tbsp White Heron British Cassis
  • 3tbsp raw cacao powder
  • 1/2tsp vanilla bean paste

For the coatings:

  • 1/4 cup chopped pistachios or any other nut of your choice
  • 1/4 cup raw cacao powder
  • 1/2 cup cacao nibs

To Make:

  1. Pit the dates and place in a bowl. Cover them with the British Cassis and let them sit for at least 30min.
  2. In a small pan add the coconut milk, dark chocolate, maple syrup and vanilla bean paste. Keep whisking the mixture on a very low heat (to prevent from burning and sticking to the bottom) until the chocolate has completely melted and you have a silky, smooth mixture.
  3. Add the soaked dates and the British Cassis to a food processor together with the coconut milk and chocolate. Add in the cacao powder and blitz until you have a smooth, thick and sticky kind of paste. You might need to scrape the sides of the food processor a few times and then blitz again.
  4. Place the truffle dough into the fridge to set for at least 2hrs or until it’s almost solid.
  5. Once the mixture has firmed, using a tablespoon start to form a ball. Roll the balls between your hands and then in a coating of your choice. Repeat until you have used all the mixture.
  6. Store the truffles in an airtight container in the fridge for a couple of weeks.

Sarah Proctor

I've worked on a variety of regional newspapers and national magazines. My Weekly and Your Best Ever Christmas are fantastic, warm-hearted brands with an amazing, talented team. I'm a sub-editor and particularly love working on cookery, fiction and advice pages - I feel I should know all the secrets of eternal life, health and happiness by now, but hey, we all need that regular reminder!