Rum & coconut truffles
3
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 20 • Difficulty: Easy
These sumptuous homemade truffles are oh-so-simple to make
Ingredients
Black beans in water
1 can(s), large, drained
Dates, dried
75 g
Coconut Oil
1 tablespoon(s)
Honey
1 tablespoon(s), level
Vanilla Extract
1 teaspoon(s), level
Cocoa Powder
3 tablespoon(s), level
Rum
2 tablespoon(s)
Desiccated Coconut
8 tablespoon(s)
Instructions
1
Place the first 7 ingredients in a food processor along with half of the desiccated coconut. Whizz until smooth, scraping the mixture from the edges if necessary to ensure everything is well combined.
2
Transfer the mixture to a small bowl and chill for at least 1 hour, until firm. Pinch off small portions and roll into balls – the mixture should make around 20 truffles. Sprinkle the remaining coconut on a plate and roll each truffle in it until evenly coated.
3
Arrange the truffles on a tray and chill for at least 30 minutes, or until firm, before eating. They can be transferred to a sealed container and kept in the fridge for up to 5 days.
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