A packet of goji berries had been sitting in the pantry for too long so I put them in these delicious vegan truffles. My other favourite flavour at the moment is rum and raisin so I made those too. I found Lagusta Yearwood's recipe in Sweet & Salty (Da Capo Lifelong, 2019) very easy and with lots of flavour options.

Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces

Flavourings:

1/2 c goji berries, soaked until soft, then drained and chopped

cocoa powder for rolling

1/2 c raisins soaked in rum, then drained

toasted coconut for rolling

In a small saucepan bring the milk, oil and water to a full boil.

Remove from the heat and add the chocolate. Swirl the pot but do not stir. Cover and let stand for 2 minutes. Then whisk until ganache is smooth. 

Pour equally into 2 bowls and add the dried fruit to each one. Leave to cool at room temperature, stirring every now and then to check solidity. When firm enough roll into balls, roll in the coating and store in the fridge.

You can also put the ganache in the fridge to chill quicker but check regularly so it doesn't get too hard to roll.