Sweet, Snacks

Rum Raisin Chocolate Truffles

These make lovely gifts for special occasions. I like them just simply dusted in cacao powder, but you can dip then in melted chocolate and or chopped nuts. Sometimes if I have friends for dinner and I have made a rich meal and filling meal, I like to serve after dinner cocktails, coffee and truffles instead of a dessert. These are perfect for that, as they have a hit of warming rum.

30-35 truffles


½ raisins

¼ cup dark rum, I used Mount Gay

½ cup coconut cream from the top of a full fat tin

200g dark chocolate

1 tsp vanilla extract

2 tbsp. maple syrup

1 tbsp. coconut oil or vegan butter

1/3 cup cacao powder to dust after


  1. In a bowl add the raisins and rum and leave to soak for at least 30 minutes.
  2. Place the coconut cream in a bowl set over a small pan of boiling water, do not allow the bowl to touch the water, and a very low simmer is fine. I find a metal bowl works best.
  3. When the cream is hot but not boiling add the chocolate and oil or butter. Stir until it all melts together.
  4. Add all the ingredients to a food processor and pulse till combine, it's up to you how smooth you want the truffles, I don't mind a little bit raisin here and there.
  5. Empty out into a clean bowl and cover with cling film. Place in the fridge to firm up for a couple of hours or overnight.
  6. When you're ready to roll them remove from the fridge. If you left them overnight you might want to let it come to room temperature as it will make rolling easier.
  7. Take a teaspoon size amount and roll into a bowl and them into a bowl filled with cacao powder.
  8. Place in a container and store in the fridge. They will keep for a good week.

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