Christmas Recipe: Vegan Brandy Fudge Truffles

 This recipe doesn't need a massive introduction, it's just the joy of the Christmas rum ball, made healthy! I honestly think these are easier than the crushed biscuit variety and arguably more delicious. I used brandy flavoured essence because I prefer it to rum but the traditional flavour would work just as well, or you could use vanilla if the boozy flavour isn't your thing! The finished sweet is soft and fudgy and chocolatey and safe for all your vegan and gluten-free friends to chow down on.

sorry about the sad photo, they got eaten pretty quick!

2 cups pitted dates, soaked in water overnight, and drained
3 tablespoons unsweetened cocoa powder
2 tablespoon melted coconut oil
1 teaspoon brandy flavoured essence
dessicated coconut for rolling

If you have a good quality blender, then this is easy - blitz all the ingredients until smooth.  If, like me, you aren't blessed with the disposable income a good blender requires, this recipe is still totally do-able. Chop the dates into four pieces each, place in a mixing bowl with the melted coconut oil and mash and stir with a wooden spoon until smooth. Add the cocoa powder gradually and keep mixing so there are no dry lumps. The more you stir the smoother it will get, I promise.
 Use a teaspoon to measure out each truffle then roll in dessicated coconut until it's able to hold its own shape.
Refrigerate for an hour before serving, and keep in the fridge if it's a warm day.