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

Course: Dessert

Cuisine: Danish

Servings: 10 servings

Author: Luna Linnemann

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)
2 tsp rum essens
1.5 tsp original spice mix* (optional)
50 g peanut butter
coconut for coating

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.

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

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