Christmas Chocolate truffles

• 12 dates soaked in water for at least 1 hour, overnight is best but not necessary ( I just use a mug of dates , so you don’t really have to count them!)

• Same volume pecan and walnuts soaked in water for at least one hour ( also about a mug full)

• Good pinch of sea salt

• 1/2 tsp vanilla extract

• Soak 2tbsp oats in 1\3 cup water

• 2 tsp flax seed ground-up

• 4 apricots chopped small

• Cocoa: 2tbsp or 3 if you like it more chocolatey; you can experiment! ( you will need another 3 tbsp’s of cocoa to coat the truffles)

Remove the dates and nuts from the water in their mugs and blend together until smooth. Then add the other ingredients and stir together.

• Roll the mixture into balls over a plate of cocoa so that each ball is coated in cocoa. You can also use a plate of desiccated coconut too which works well for a snowball affect!

Decorate with mint leaves and pieces of raspberry for your Christmas puddings and enjoy!

Keep in the fridge.

This mixture is sticky and wet so when made, the truffles only keep for five days in the fridge which is fine.

They are not too sweet, but full of fibre which helps slow down the sugar ‘hit’. But don’t eat them all yourself! Because they are quite rich with cocoa and nuts you will feel fuller than if you just eat a piece of chocolate.

They also happen to be vegan and can be gluten free if you use gluten free oats.

You can experiment with flavour by adding grated orange rind, and a squeeze of orange to the soaking oats!

Happy Christmas!