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Photo of Rum & coconut truffles by WW

Rum & coconut truffles

3
Points®
Total Time
30 min
Prep
30 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.

Notes

Check out the other truffle recipes for different flavours...Plain Chocolate, Peppermint & Raspberry, Orange & Pistachio.

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