Orange chocolate truffle balls (v)

These rum-free balls are a twist on traditional rum balls.
Makes about 24 small truffle balls.
Food processor required.

Adapted from a rum and orange chocolate ball recipe on

Original post (with pictures) here.

50g pitted prunes, roughly chopped
Scant 1/4 cup water
100g dark chocolate (I used Lindt 70% cocoa), broken into pieces
60g non-dairy spread (I used Nuttelex)
125g Nice biscuits (Australians) or Graham crackers (Americans), or other vegan-friendly plain biscuits
40g raw hazelnuts
Zest of 1 orange

1 tsp rum extract, optional

Cocoa and desiccated coconut, for coating the truffle balls

1. Place the prunes and water in a small saucepan and bring to the boil, stirring regularly. Remove from heat and set aside.
2. Combine the chocolate and non-dairy spread in a heat-proof bowl, and melt over a saucepan filled with water or on low power in the microwave.
3. Process the biscuits, hazelnuts and prunes in a food processor until well chopped. Add the orange zest and melted chocolate mixture and process until just combined.
4. Refrigerate the mixture for at least 15 minutes. When firm, use a teaspoon to scoop small truffle balls and roll them between your hands to shape. Coat in cocoa or desiccated coconut, and allow to chill in the fridge for at least an hour before serving.