Christmas Cake Truffles

December 11, 2018



I have been working on this recipe for a couple of weeks and I was so excited when I saw them come together exactly how I pictured them! These taste so delicious and have such a festive feel to them. They are perfect as an edible gift for your loved ones and make for a great on the go snack when running around at this crazy and amazing time of the year. I wanted to use ingredients that are really easy to locate and that can be put together really fast. I had the balls rolled out and setting with the kitchen clean in just 30 minutes! I hope you make these ones, if you do I would love to see photos so share them with me on Instagram!



RECIPE (makes 12 large truffles)


For the balls

½ cup raisins

½ cup sultanas

1 cup pitted dates

Zest of one orange

Juice of half an orange

1 tsp cinnamon

1 tsp mixed spice

¼ cup coconut oil

2 cups almond meal


For the topping

200g white chocolate

2 tbsp coconut oil

Sprinkles to decorate



  1. Put the raisins, sultanas, dates, orange zest, orange juice, cinnamon, mixed spice and coconut oil in a food processor. Pulse until all the ingredients are combined.

  2. Add 1 cup of the almond meal and pulse until well incorporated.

  3. Using a spatula, scrape down the edges of the food processor to catch any pieces that haven’t been mixed through.

  4. Add the second cup of the almond meal and pulse until well incorporated.

  5. Line a baking tray with baking paper.

  6. Roll the mixture into large tablespoon sized balls and lay them out on the tray. Place the tray into the fridge to set for 30 minutes.

  7. Once the balls have firmed up, break the white chocolate into large chunks in a bowl. melt the chocolate in the microwave, stirring every 30 seconds until it is completely melted.

  8. Add the coconut oil to the chocolate and mix until well combined.

  9. Spoon the white chocolate over each ball twice to ensure it is well coated.

  10. While the chocolate is still wet, decorate each ball with sprinkles.

  11. Place the tray back in the fridge for at least an hour to set.


Storage: These are best kept in the fridge to ensure the chocolate doesn’t melt everywhere.



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