Rum Raisin Truffles

Rum Raisin Truffles
Rum Raisin Truffles

I came up with these Rum Raisin Truffles while staying at the parents’ house after rifling through their cupboards and finding some dark rum. Before anyone freaks out, it’s only a dash of rum for flavour, nothing too crazy. I’m not a big drinker so I rarely have alcohol on hand, but after finding the rum and also having some raisins available, I couldn’t resist making some rum raisin truffles.

If you don’t have any rum, you can use rum extract or even pure vanilla extract for something a little different. The truffles will still be delicious. I added some chocolate whey protein powder for a protein hit, and it also helps to bind the truffle mixture together.

I love how raisins have a slightly tart and tangy flavour, which I think blends so well with chocolate. So the truffles have a good hit of chocolatey raw cacao as well.

Rum Raisin Truffles
Rum Raisin Truffles

Rum Raisin Truffles

Makes 15


  • 1 cup rolled oats
  • 1/2 cup chocolate whey protein powder (I uses Bare Blends Raw Cacao WPI)
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1 cup raisins
  • 1/4 cup extra virgin coconut oil
  • 1 x 20ml tablespoon dark rum (or 2 teaspoons rum extract or pure vanilla extract)
  • 40g dark chocolate, melted


  1. Process the rolled oats, protein powder and cacao powder in a food processor until combined. Add the raisins, coconut oil and rum or rum extract and process until you get a dough.
  2. Line a tray with baking paper. Roll the mixture into balls and place onto the tray.
  3. Drizzle each ball with the melted chocolate and leave in the fridge to set.
  4. Store in the fridge or freezer.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

You might also like my Spiced Pumpkin Protein Truffles.


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