Denise says:

  • This is a perfect festive dinner party dessert that is vegan and gluten free. It does require some advanced planning as you need to allow time for chilling, but you can make it whenever suits you as it freezes really well.
  • Preparation Time:  30 minutes plus overnight chilling
  • Cooking Time: 5 minutes
  • Serves: 6-8 people


  • 400g dried chestnuts
  • 100g pitted dates – soaked in boiling water, then drained
  • 150g dark chocolate – roughly chopped
  • 100g non-dairy margarine
  • 75ml almond milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 3 tablespoons whiskey
  • For the topping:
  • 100g 70% dark chocolate
  • 25g non-dairy margarine
  • 1 tablespoon non-dairy cream
  • Chocolate sprinkles – to decorate


  1. Place the chestnuts and dates in a food processor and blitz until fairly smooth.
  2. Put the non-dairy margarine, chocolate and milk in a saucepan and melt gently into a sauce.  Stir in the vanilla extract and whiskey.  Add the chocolate mixture to the chestnut mixture – blitz again until smooth.
  3. Line a buttered loaf tin with cling film, pour in the chestnut mixture so that it is evenly distributed.
  4. Chill for 24 hours.
  5. Turn the truffle log out on to a flat plate and remove the cling film.
  6. For the topping, melt the chocolate, non-dairy margarine and cream together. Spread this over the top and sides of the log and then return to the fridge.
  7. Decorate with a dusting of icing sugar and serve with whipped plant based cream or thick non-dairy yoghurt.