This Christmas keep your dinner guests coming back for with these vegan treats
225g (8oz) crushed hazelnut cookies (or any left over cake, biscuits or wafers)
2 tbsp damson jam
2 tbsp of rum (or rum flavouring)
1 teaspoon of cocoa
50g (2oz) rum and raisin vegan chocolate
extra cocoa
nuts, chopped
1 In a saucepan, bring 2cm of water to a boil and remove from the heat
2 Put the chocolate in a heat proof bowl and place it over the saucepan to melt the chocolate slowly. Stir occasionally.
3 Take the bowl and thoroughly stir in the cookie crumbs, rum, cocoa and damson jam.
4 When mix is cool, shape into ping-pong size balls.
5 Roll in the either chopped nut or cocoa coating.
For best results leave for a week for flavours to blend (or make double the amount so you can eat some now! Then again you might just want to buy your own truffles…)
