Chocolate, chestnut and whisky truffle loaf

A very grown-up (vegan and gluten free) dessert


Photo: Inbal Bar-Oz

  • place PRE 30 minutes plus overnight chilling
  • place COOK 5 minutes
  • place SERVES 6 - 8
  • printicon

Great for entertaining, it needs to be made in advance and freezes well.


  • Place the chestnuts and dates in a food processor and blitz until fairly smooth.

  • Put the non-dairy margarine, chocolate and milk in a small saucepan and melt gently into a sauce.

  • Stir in the vanilla extract and whisky.

  • Add the chocolate mixture to the chestnut mixture. Blitz again until smooth.

  • Line a greased loaf tin with cling film, pour in the chestnut mixture so that it is evenly distributed and refrigerate for 24 hours.

  • Turn the truffle loaf onto a flat plate and remove the cling film.

  • For the topping: melt the chocolate, non-dairy margarine and cream together. Spread this over the top and sides of the loaf and then return to the fridge so that it can set.

  • To serve: decorate with chocolate sprinkles and/or chopped toasted nuts and serve with whipped plant-based cream or thick non-dairy yoghurt.

jewishcookery / Instagram: denises_kitchen


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 tsp vanilla extract
2 tbsp maple syrup
3 tbsp whisky
For the topping:
100g 70% dark chocolate
25g non-dairy margarine
1 tbsp non-dairy cream
Chocolate sprinkles or chopped toasted nuts, to decorate

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