Ingredients
175g/6oz digestive biscuit crumbs (or other vegan biscuits)
50g/2oz raisins, chopped
50g/2oz roasted hazelnuts, chopped
50g/2oz ground almonds
75g/3oz blackcurrant jam
1 orange, zest only, chopped very finely
To taste:
dark rum or brandy
150g/5oz plain chocolate (vegan)
To decorate:
white marzipan, angelica and glace cherries

Method
1. Mix the biscuit crumbs, raisins, nuts, jam and orange zest together in a bowl.
2. Add sufficient rum or brandy to make a fairly stiff mixture.
3. Form the mixture into walnut sized balls.
4. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle individually and rest on a foil covered board until set.
5. Decorate the top of each truffle by taking small pieces of white marzipan and rolling it out into an uneven shape, then press onto the top of each truffle to resemble icing. Add bits of glace cherry to resemble berries and angelica to represent holly.