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