Christmas for most of us is synonymous with indulgence and what is more indulgent than rich, sweet truffles. I have two fabulous truffle recipes for you which are just perfect for gifting or general seasonal indulgence.

They are also my part of this month’s Sweet Adventures Blog Hop Heavenly Holiday Truffles

This is my last post before Christmas so I would like to take this opportunity to say thank you to all of my readers and wish you a safe and merry Christmas!

Almond Truffles
makes 8

100g almond butter
40g icing sugar
1 tsp (or so) Galliano Amaretto

Mix all ingredients in a bowl until combined. Place in the fridge for about 10 minutes to firm up.

To decorate
50g dark chocolate
flaked almonds

When the truffle mix has chilled, roll into small balls and coat with dark chocolate. I find it is easiest to use two forks to roll the truffle ball in the melted chocolate and them place on a wire rack to set (it’s so hot here though that I put them in the fridge to set). Garnish with an almond flake while the chocolate is still wet.

Coconut, Chocolate & Almond Truffles
adapted from Green Kitchen Stories

These truffles have been adapted from a recipe by Green Kitchen Stories. The original recipe used whole medjool dates and almonds which required a food processor to make. Since my recipe uses date puree (which may be purchased from a health food store) and almond meal it eliminates the need for a food processor. This is good news for anyone who doesn’t have one or, like me, has one but hates washing it up! I’ve added some cognac and a chocolate coating to make it more decadent; it’s Christmas after all!

makes about 15 small truffles

110g date puree
50g desiccated coconut
50g almond meal
1 tbsp coconut oil
2 tbsp cocoa powder
1 tbsp alcohol (I used cognac; otherwise use rum or brandy)
1/2 tsp mixed spice

Mix all ingredients in a bowl until combined. Place in the fridge for about 10 minutes to firm up.

To decorate
75g dark chocolate, melted
shredded coconut or coconut flakes

When the truffle mix has chilled, roll into small balls and coat with dark chocolate. I find it is easiest to use two forks to roll the truffle ball in the melted chocolate and them place on a wire rack to set (it’s so hot here though that I put them in the fridge to set). Garnish with some coconut (either shredded or flakes) while the chocolate is still wet.