Allergy Mums / Support for families with allergies

publication date: Feb 13, 2014

Vegan Chocolates

Ahhhh long lost friend. Now don't get me wrong, dark chocolate is nice, but nothing compares to home-made vegan chocolate truffles!

I’ve been playing around with chocolate recipes for a while now and I think I’m finally happy with the result! This makes a nice chocolate, quite rich and very easy to make.


150g good dark chocolate

160ml coconut cream

25g Pure Sunflower margarine

1tbs good proper Maple Syrup

2 tbs Oately cream


Break the chocolate up and put it in your food processor. Grind it up until it has the consistency of sugar. 

In a small saucepan put the margarine, creamed coconut and syrup. Bring up to simmering point (so the margarine is melted) and with the motor running slowly drizzle into the chocolate. Continue blending until you have a smooth mixture. You will probably need to scrap down the sides with a spatula (do turn the machine off at the power for this!). Once it’s smooth add the Oately cream and pulse to mix in.  It will look quite runny but it does set.

Pour into your mould, cover with cling film and refrigerate overnight. If you don’t have a mould then pour the mixture into a bowl to refrigerate. The next day, take about a teaspoon of the chocolate mix and quickly roll into a ball.  You need to move quickly as your hands will get covered in chocolate and you don’t want everything melting! Then roll the ball in, icing sugar, cocoa, or coconut depending on your taste.  Put the chocolates into those nice little white wrappers to serve. Keep them in the refrigerator and eat within 3 days.

P.S. For the adults you could add in a tablespoon of rum!


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