Fruit & Nut Chocolate Truffle Slice

This is simply one awesome, sublime, decadent, smooth treat.  Back in the day I used to enjoy my Cadbury’s Fruit & Nut chocolate, and I have always been partial to an occasional truffle.   This creation provides both in one slice.  It’s very rich, and simply too good to be true !  Also easy to make, which makes it even more appealing.


200g non-dairy dark chocolate (get a good brand)

1 to 2 Tbsp molasses sugar

2 Tbsp coconut oil (such as Biona)

1 cup (260 mL) cashew cream (see below), or other non-dairy cream of your choice

½ cup roasted pecans, crushed*

½ cup roasted salted peanuts, crushed*

½ cup Australian black raisins

* I pulsed the nuts together for speed


  1. If you are making the cashew cream yourself, first pre-soak half a cup of cashews for an hour or so. Then process the cashews with ½ cup of water, or possibly a little more, until smooth.
  2. Now heat the coconut oil, molasses and chocolate, using a bain marie method, stirring from time to time.  When it has begun to melt, stir in the vegan cream, and keep on a low heat, mixing until it has blended.
  3. Next line a small flat dish (I used one 7 x 5½ x 1½ inches) with grease-proof paper cut to size – enough to cover the base and sides, then grease the dish, and also the paper once it is in place.
  4. Pour in half of the melted chocolate, then distribute the raisins evenly on top, and do the same with the nuts.
  5. Now pour the remaining melted chocolate on top to seal in the nuts and raisins. The mixture will be very thick, so, if needs be, gently even out the top with a plastic spatula !
  6. Place in the fridge overnight, or for at least for 3 to 4 hours, before serving.
  7. Before serving, loosen around the edges using a sharp knife, turn onto a plate, slice and serve.

All recipes and content © Miriam Sorrell 2010

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suitable for vegans, vegetarians and meat-eaters alike


  1. I haven’t got a sweet tooth usually, but this sounds wonderful for those days when I do crave ‘something sweet’ to finish off certain meals…thanks for posting Miriam, I shall be sharing! Michelle x

  2. Hi there Michelle and thanks for dropping by. What I love about this is you can make and leave it in the fridge, cut off small chunks whenever you fancy it. It is rather addictive I have to say. I am not a ‘have to have chocolate everyday’ type of person – once a week or fortnight is fine, but I have been going to the fridge for more and here at home it’s all but being devoured. It’s softer than chocolate being a truffle and therefore less dense, and that’s what’s so great. That all said, I shall let you be the judge – come back though with your feedback as and when Michelle. 🙂

  3. Hi Miriam, is there an alternative to cashew cream. This looks so delicious, thanks for the recipe Sue

  4. Can the fruit etc be mixed with the choc before pouring so as not to be all in the middle? What ya think?

  5. Looks delicious. Thank you for all the fabulous recipes you provide.

  6. Hi Sherry and welcome here – you are most welcome and I look forward to your feedback on this !

  7. If you wish Joe, there are no rules with when to add them – I wanted mine encased within the chocolate as it looks good with the 3 layers, but each to their own – hope you enjoy it !

  8. Sue Hi there and welcome here. The other alternative I can think of is either soya cream which can be purchased in many parts of Europe (don’t know if the States sell it) or almond milk. It really is worth making with the cream as I suggested as that will turn the chocolate to a truffle velvety texture, which once it’s cooled down is irresistible ! Let me know how it goes as and when ! Cheers.

  9. Thank you for this recipe, it looks so good.
    Take care,
    Linda 🙂

  10. Thanks there Linda, and I shall look forward to your feedback on this. Enjoy ! 🙂

  11. This sounds awesome. I’m drooling!!!

  12. Hi there Terri, hope you make and enjoy it – let me know how it goes as and when !

  13. looks really great and it’s purely vegan! will try it!;)

  14. Just made some but I am avoiding all oils so…I used peanut butter instead of the coconut oil and I used coconut cream and cashew cream for the non dairy cream. It seams to be working. Placing in frig now.
    Looks delicious and very rich.

  15. Belinda Hi there and hope you enjoy this ! You’ll know pretty shortly I am sure.

  16. This was the best vegan chocolate truffle ever! Even my non-vegetarian husband loved it! Many thanks for sharing the recipe!

  17. So glad to hear this Fernanda and I’m sure your husband will love a lot more from my blog. The Chocoholic’s Cheesecake would also be a winner – the reviews are brilliant, just a thought for your next dessert ! Best wishes your way.

  18. drooling….. I have to try this one out on the family!!!!!

  19. Hi there Sande. Do so, yes, they will love it. The key to this recipe is good tasting chocolate, so don’t compromise on that and the result will speak for itself ! 🙂

  20. This is wonderful, I changed the raisins for cranberries..delicious

  21. Thanks for dropping by with your feedback dear Wendy – and cranberries would be perfect instead of raisins ! I look forward to your future comments on my blog. Best to you in the meantime !

  22. Looks delicious and seems like easy to do! Will definitively try it when I get a chance. Thank you!

  23. Hi Jo – so yes, you are lining up your chocolate treats, 1st the Vegan Bounty, next this and perhaps at some stage my Chocoholic’s Cheesecake – it’s on my blog and ever so popular and decadent and more-ish ! Enjoy your chocolate journey and come back with your feedback as and when (Oh I almost forgot to say, I have even created After late Mints which are on my site too) ! Cheers ! 🙂

  24. Fab – I will use dried sour cherries with the nuts (I will never be a skinny vegan!)Thanks

  25. Hi Susie and welcome here – I think that the sour cherries will marry well in this recipe, go for it and let me know how it goes ! (I appreciate your sense of humour) 🙂

  26. Hi Mariam, is the molasses sugar an actual sugar or the molasses syrupy stuff. Don’t know where to get molasses sugar in Cyprus. Can’t wait to try it, looks delicious. Thanks, Susan

  27. Hi there Susan thanks for dropping by here. Any dark brown sugar will do the job. Let me know how it goes as and when. Cheers !

  28. elizabeth salmon-omski

    does it work best with sugar or can something like date syrup do?

  29. Hi Elizabeth, I think that date syrup would do the job. Let me know how it goes.

  30. Oh my word, this will be very helpful with two vegan teenage girls, they can sniff chocolate out a mile off…. thank you so much… plus added bonus no wheat! yay!!! thank you…xxx

  31. Ursula Hi there and welcome here. Hope you make and enjoy this truffle slice, together with your girls too ! Enjoy and let me know how it goes. Cheers !

  32. I was checking back to see how Belinda’s turned out with the peanut butter…. Thanks for sharing such wonderful recipes!

  33. Stephanie Hi there – I am certain that peanut butter will taste great in this slice ! 🙂

  34. Hi Miriam!! I have not been able to find molassas sugar here, can there be substitute?

  35. Just use a dark brown sugar in that case Debby ! 🙂

  36. Thanks for this recipe – felt bad that i bought a giftcard for a friends b-day so i am going to give her this home made truffle to add a personal touch to an impersonal gift !

  37. Sounds perfect Pam ! Let me know how it all goes ! 🙂

  38. This is an awesome recipe from Miriam’s book: Mouthwatering Vegan. I highly recommend the book for vegans & non-vegans alike. If you’re making the transition to veganism, this book is very inspiring.

  39. Liz Hi – thanks for that, how kind of you. This particular recipe is not in my cookbook, but resembles one on page 241, this one on my blog was created subsequent to mmy delivering the manuscript to my publishers. What I would dearly love though Liz, if you could spare a couple of minutes, is to deliver your message on the Amazon Customer Review page. It would be so awesome if so. 🙂

  40. You’re welcome. Yes, I must have mistaken it for the similar one in your book – improvements always welcome! 😉 I’m really looking forward to making this, I’m just waiting for my food processor to arrive… I actually meant to leave a review on amazon for you last week but was snowed under. I will post one shortly for you. Look out for it this evening! x

  41. No worries and thanks for your feedback Liz ! 🙂

  42. LOVE LOVE LOVE this recipe! I made a slight change. After I’d soaked the cashews, I drained them and instead of blending them with water, I blended them with Alpro soya pouring cream. I know this recipe must have MILLIONS of calories in it, but the truffles are so rich and satisfying, you only need a small cube of it, so you eat less – that’s my story and I’m sticking to it! 😉 ~ Thanks again Miriam for yet another winning recipe! xx

  43. Hi there Jan – sounds great and so glad you are enjoying them, yes, they are rich, so only a small amount is really required to satisfy the buds ! Cheers, and happy holidays your way ! 🙂


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