Vegan Berry Truffles

Serves
18

There are some books that re-invite you – you find yourself with a craving for something sweet and wholesome and before you know it, you are leafing through it once more, sleeves rolled up, ready to make and bake. Bliss Bites by Kate Bradley (Hardie Grant, £8.99) is that sort of book for me. Filled with hearteningly wholesome recipes that taste darned delicious, they’re great to make with kids too – who’ll happily try things that perhaps they wouldn’t previously have considered, as they mix, pat, muddle and taste. These utterly delicious bites blend sweet coconut and dark chocolate with the tang of ripe raspberries… such a good combination. While I very rarely combine fruit with any other food (I prefer to eat sweet, ripe, room temperature fruit first thing in the morning, after warm water, and before breakfast), I’ll make an exception for these. Fruit and nuts tend to combine rather well, and given the simplicity of these ingredients, they can provide a lovely sweet treat, when eaten away from meal times. Eminé x 

Photography © Elisa Watson

Ingredients

FILLING
180 g (6½ oz/2 cups) desiccated coconut
100 g (3½ oz/⅔ cup) dried raspberries
1½ tablespoons raspberry powder
60 ml (2 fl oz/¼ cup) rice malt syrup
2½ tablespoons coconut butter
½ teaspoon vanilla extract
COATING
150 g (5½ oz) raw dark chocolate, melted and cooled

Method

  • 1 Place all the filling ingredients in your food processor or blender and pulse together until they’re chopped and well combined.
  • 2 Line a tray with baking paper. Take about a tablespoon of the mixture at a time and roll it into 1.5 cm (½ in) balls.
  • 3 Dip each ball into the melted chocolate to coat completely, draining off any excess chocolate.
  • 4 Place the balls on the tray then refrigerate until the chocolate has set. Store them in an airtight container in the fridge or the freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.