I made these truffles to take to my boyfriend's house for Christmas lunch so that there was a dessert available to me (super important), and they were a hit among the non-vegans. Though these are rich, if you are a chocoholic like me, you can eat three in a row! It was inspired by a cooking show my parents were watching on SBS (I have forgotten the name), though these truffles feature a fig, date, pistachio and "butter" filling, a smooth dark chocolate coating, and can be either finished off with toasted almonds or sea salt flakes. Plus, with the chocolate coating, these babies can stay fresh in your fridge for weeks, if they can last that long!

Makes 18-24 truffles.

Prep: 30 minutes, Cooling: 1 hour. Total Time: 1 hour 30 minutes.

You will need:

170 g dried figs
170 g medjool dates, pitted
80 g shelled pistachios
40 g lite vegan margarine
1/4 tsp salt
150-200 g 70% dark vegan chocolate (e.g. Lindt)
40 g chopped blanched almonds
2 tsp sea salt flakes

Method:

1. In a food processor, blitz the pistachios until a meal is formed, then add the figs, dates, margarine and salt. Blitz until combined then roll into balls, placing them on a tray lined with baking paper.
2. Toast your almonds, by placing them in a non-stick fry-pan on low heat, using a wooden spoon to turn them over and cook them. You will smell them when they are ready, and they will start to take on a brown-ish colour. Place almonds in a bowl and set aside.
3. Melt your vegan chocolate. Then, place each truffle on a fork, dip in the chocolate, and let the chocolate drizzle away. Place on the baking paper, and top with either almonds or sea salt flakes. Repeat. Place truffles in the fridge for around an hour to set.