If you’ve seen my video, you’ll know already that I’m a huge chocolate fan, and that sometimes only chocolate spread will do. However, if you’re not quite as gluttonous as I, or you just feel that you should attempt to appear less uncouth for Christmas day, then these easy peasy dairy-free chocolate truffles are a fab alternative for all the family. (They’ll impress your friends too – bonus.)
Just do yourself a favour and be sure to buy your pink sprinkles ahead of time so you don’t find yourself attempting to sort hundreds and thousands. What sort of foolish person would do such a thing? Hmmm, no idea, but it could happen, and I imagine it wouldn’t be much fun…
Oh, and I have a minor confession to make: I do use a bit of a lazy option in this recipe, but it’s what makes it so family-friendly, and this is a family-friendly blog. Besides which, they taste great and that’s the ultimate goal in any cooking, right? Nonetheless, if you’re a baking purist, look away now… And if you’re the opposite and want the ultimate cheat then watch my video:
Dairy-Free Chocolate Truffles!
Makes 35 – 40 Truffles (enough to share – even if you’re not feeling generous!)
- 1 pack Betty Crocker (dairy-free) red velvet cake mix (plus ingredients listed on box);
- 8oz dairy free cream cheese;
- 16oz dairy free chocolate;
- 1 cup fresh raspberries
- Pink and red hundreds and thousands sprinkles.
- Prepare the cake batter and bake as directed on the box.
- Leave to cool, and then crumble the cake into a bowl. Tip: If you’ve made cupcakes you may wish to cut the tops off as they’ll go a little crunchy; FYI they taste awesome while still warm. Do with that information what you will…
- Add the dairy-free cream cheese and rub into the cake crumbs until a smooth paste is formed.
- Strain the raspberries and add the juice to the mixture.
- Roll into bite-size balls and set aside to chill in fridge.
- Melt the dairy-free chocolate over hot water, then holding one truffle at a time on a fork, carefully dip and coat each one.
- Sprinkle the truffles with hundreds and thousands.
Store your pretty little mouthfuls of joy in the fridge to keep them fresh.
This recipe is really straight forward so the kids can get involved too, and the end result is totally delicious and super pretty! They’re perfect with a glass of your favourite Christmas tipple (and if you’re dairy-free for the same reason I am then you may like to check out my post about breastfeeding and alcohol).
Why not try substituting the sprinkles for red-coloured dairy-free chocolate drizzled over the truffles for an alternate festive finish?
Give these beauties a whirl this weekend and let me know your family’s verdict! For more dairy-free treats head over to Dilan and Me for lots more recipes and tons of advice.