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Kylie's vegan Christmas meringue truffles

Kylie's vegan Christmas meringue truffles

Total Time
15 min
15 min
This Christmas tree platter recipe by WW Ambassador Kylie is from our Instagram. Follow us at @ww_aunz for more Christmas recipes!


Fresh dates

12 individual, pitted and halved

Rolled oats, dry

cup(s), (60g)

Cocoa powder

2 tbs

Frozen raspberries

1 cup(s), (120g)

Vegan meringue nest

7 mini, (7 x 8g nests)

Dark chocolate

6 square(s), (42g)


  1. Combine dates and 1 tablespoon boiling water in a microwave-safe bowl. Microwave on High (100%) for 1 minute. Drain and set aside.
  2. Process oats and cocoa powder in a food processor until oats are finely chopped, then transfer to a bowl. Process dates and raspberries in same food processor until combined. Add reserved oat mixture and pulse until mixture comes together to form a sticky paste. Transfer truffle mixture to a bowl and refrigerate for 15 minutes, or until chilled.
  3. Place meringue nests into a reusable ziplock bag and crush with a rolling pin. Gently fold crushed meringue into chilled truffle mixture, reserving 1 tablespoon of meringue. Use damp hands to roll heaped tablespoonfuls of truffle mixture into 12 balls, then place onto a baking paper-lined tray. Place truffles in the fridge for 15 minutes, or until chilled.
  4. Microwave chocolate in a small heatproof bowl in 30 second bursts on High (100%), stirring until smooth and melted. Working quickly, use a spoon to drizzle chocolate over truffles, then sprinkle with reserved crushed meringue. Return truffles to fridge for about 1 hour, or until chocolate is completely set.