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
- 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
- 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.
- Line a tray with baking paper. Roll the mixture into balls and place onto the tray.
- Drizzle each ball with the melted chocolate and leave in the fridge to set.
- 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.