Coconut Rum Truffles

Paula D'Elia


Dreaming of the tropics while braving cold winter weather? Transport yourself instantly with these island-inspired coconut rum truffles. Ready to roll? Simply blend together a mixture of nuts, nut butter, chewy dates, dark chocolate, plant-based milk (and, of course, the optional splash of dark rum). Scoop, shape into balls and coat with coconut shreds – or any topping you’d like. We hear paradise calling. Go ahead and answer!

Rum Truffles Coated In Nuts And Coconut On A Pink Plate

Coconut Rum Truffles

Truffle Ingredients

  • 1 bar 3 oz. organic dark chocolate (in pieces)
  • 3 Medjool dates (pitted and soaked in hot water for 5 minutes)
  • 1 cup nut butter of choice
  • ¼ cup plant-based milk
  • ½ tsp. organic vanilla extract
  • 1-2 tsp. dark rum (optional)
  • 1 cup hazelnuts

Coating Ingredients:

  • Shredded coconut
  • Optional: Hemp seeds (cacao powder, finely chopped/minced nuts)
  1. In a small pan, melt chocolate over low heat. (Note: Use double boiler or microwave if desired.)
  2. In food processor, combine melted chocolate, dates, nut butter, plant-based milk, vanilla extract and rum. Process until shapeable dough forms.
  3. Transfer mixture to bowl and refrigerate for 1 hour.
  4. Use teaspoon to scoop out a spoonful of mixture; roll into ball. Insert hazelnut into truffle, tucking completely into center. Repeat for remaining mixture.
  5. Arrange toppings of choice on plates. Roll truffles to coat.
  6. Store truffles in refrigerator. Remove and let sit at room temperature 30-45 minutes before serving.

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