Line a shallow container, roughly 15x18cm and about 4cm deep, with baking parchment.
Soak the dried cherries in the Bonne Maman Black Cherry Conserve and the Cointreau.
Slowly melt together the coconut oil and vegan chocolate. Stir until smooth.
Then beat into the icing and coconut oil and vegan chocolate with the non-dairy milk.
Mix in half the cherry mixture and spoon into the lined container.
Level the top and stud with the remaining cherries.
Cover with clingfilm and chill for about 30mins until setting. Then using a sharp knife cut into bite-sized pieces. Keep chilled or frozen.
To give as a gift, pop each piece of truffle into a petit four case and into air tight containers, like Bonne Maman jars. Keep them chilled.
A chocolate brownie tin is perfect for this recipe. Anything straight sided and not too shallow.
The truffles will keep in the freezer for up to 3 months. You can use them straight from the freezer as the mixture never hardens.
Try other fruit flavours too, e.g chopped dried figs with Bonne Maman Fig Conserve, dried apricots with Apricot, dried blueberries with Wild Blueberry Conserve etc.