I did it! Another triumph in the kitchen! I took an old fashioned favourite and turned it into a treat my middle son can eat! He’s going to be one very excited little kiddywink when I surprise him with these truffles tomorrow afternoon when he gets home from his father’s 🙂
I wracked my brain for ages to come up with a dairy free alternative to sweetened condensed milk and just last week, whilst reading a post on a Facebook page, I had an epiphany! So here it is…..
300g of dairy and gluten free shortbread biscuits (I used Orgran)
1 cup of raw cashews crushed (in the food processor until they are quite fine)
1/2 cup of carob powder
1/2 tsp of ground vanilla bean (or 1tsp vanilla extract)
1/4 cup of rice malt syrup
1/4 cup of maple syrup
1/4 cup (55g) nuttelex (or other dairy free spread)
naturally coloured sprinkles for rolling in (or for a less festive look, more crushed cashews)
Crush the biscuits until they’re fine crumbs then mix with the crushed cashews, ground vanilla bean and carob powder (if using vanilla extract, add that with the wet ingredients). Heat the syrups and nuttelex until just melted (1 minute in the microwave) then stir through the dry ingredients and mix well. Allow to cool for a few minutes then roll into teaspoon sized balls and coat in natural sprinkles or crushed cashews. Place in the fridge to set.