Chocolate Truffles


  • 100g dairy free chocolate (I used pear and ginger)
  • 25g violife or choice of dairy free butter
  • 25g icing sugar
  • 50g plain cake, crumbled into fine crumbs
  • 4 tablespoons of bonofee hot chocolate powder (I used whittards)


  1. Pour about 3cm of boiling water into a pan
  2. Put chocolate and butter into a bowl and place the bowl into the pan.
  3. Melt the chocolate and butter by stirring it.
  4. Once melted, remove from heat and sift the icing sugar into the bowl.
  5. Add the cake crumbs and stir until everything is mixed.
  6. Leave to cool and put your banoffee hot chocolate powder into a seperate bowl
  7. Once the mixture is thick and firm, scoop up a small amount (use a tea spoon to help), mould into a ball and roll into the powder
  8. Place into a paper case.
  9. Repeat until all the mixture is used up and place in the fridge for 30 mins
  10. Enjoy!



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