1. In a big bowl mix… 

Flour (enough to fill the gaps between all the other  ingredients)

Oats (less than the quantity of flour)

Trade Aid Cocoa (lots)

Trade Aid cane sugar (enough to counter the bitter of the Cocoa)

Trade Aid raisins and dried papaya (not too many, that the truffles won’t stick together, and you need to chop the papaya up a bit, to about raisin size)

Trade Aid almonds (chopped)

Trade Aid chocolate (dark, not milk, to be vegan friendly) (chopped)

And a teeny bit of Trade Aid chilli

  2. To the bowl – add…  

Trade Aid Olive Oil (quite a decent pour, this is the fat to hold it together)

Warm water (just enough to make the mixture stick together as truffles)

(We played with flavours, and you can switch chilli for Trade Aid Coffee to make Mocha truffles – add the pre made coffee into the mix instead of water)

  3.  Mix and shape…  

Mix the liquid into the dry and mix until you can form truffles (you might need to add more water or more flour – depending on which you were more generous with in the first place).

Taste as you go to see if you need to adjust any quantities (ie, more sugar).

If the truffles don’t stick together well, you possibly have too many oaty/additional raisins, almonds, chocolate bits – so add more flour to make it more dough like.

4.  Finishing touches…

Yum, now – after checking they taste super good

Roll the round little truffles (or square truffles, if you’re feeling like it) in Trade Aid Cocoa (or coconut, but I haven’t found a fair trade source of this) until they are all dusted in powder.  This stops them from sticking together in the re-usable ice cream container, and also can help if you made the truffles too sweet.

You could also coat them in melted dark Trade Aid chocolate

The recipe will make the same quantity of truffles as the quantity of stuff you put in.  If you want more, make them little, if you want less – make big chunky truffles!

We like to eat ours frozen, so keep them in the freezer until they are all gone.