AD: This recipe was developed for Camilles Cacao Love

The good old original Rum Truffles only better. Filled with aroma and a mouthwatering consistency. These are non alcoholic using a rum aroma, but if you prefer, you can make them with traditional rum.

More yummy truffles:

• Orange Chocolate Truffles
• Peanut Butter Chickpea Energy Balls
• Black Bean Bliss Balls

TIP:

The Rum Truffles are even better if you leave them in the fridge for 2 days.

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Rum Truffles (vegan + GF)

The good old original Rum Truffles only better. Filled with aroma and a mouthwatering consistency.

5 from 1 vote

Cook Time15 minutes mins

Course: Dessert

Cuisine: Danish

Servings: 10 servings

Author: Luna Linnemann

Ingredients

• 250 g pitted dates
• ⅓ cups boiled water
• 200 g cacao (I used ceremonial cacao, but you can use store bought 100 % chocolate)
• 35 g frozen raspberries (or 1-2 tbsp raspberry jam)
• 230 g black/kidney beans (one can)
• 4 tsp rum essens
• 1.5 tsp original spice mix* (optional)
• 50 g peanut butter
• coconut for coating

Instructions

• Blend dates and boiled water in a foodprocessor/high speed blender until smooth. Stop and scrape sides if needed.
• Measure the cacao and melt it over a water bath.
• Meanwhile, add the rest of the ingredients to the blender and blend until smooth.
• Leave the blender running, while you carefully pour the melted cacao into the mixture.
• Shape 10 large beautiful rum truffles and roll them in coconut.
• Keep them in the fridge for about 2-3 weeks.

Notes

* The original spice mix is sold on Camille’s website. It contains:

• Lucuma powder
• Ceylon cinnamon
• Cardamom

you can add ⅓ tsp of each of the above if you don’t have the spice mix. 

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin