These vegan truffles are a contender as my favourite rum truffle! I’ve been on a bit of a mission with home made vegan Christmas gifts this past week. As a result I have to say I’ve enjoyed taste testing them all – how many will actually make it as gifts is a very different matter!
For these vegan rum truffles I have followed the vegan rum balls recipe on www.beautifulingredient.com. They have quite a bit of rum in them which makes them a present for adults only, there is also a version without alcohol if you prefer.
I did however make them smaller than the recipe suggested, as the ganache is quite rich. If you make them bigger, you may be able to stop eating them after just one, but they are so more-ish…….
Vegan Rum Truffle Recipe
- 1/2 cup almond flour
- 1/2 cup oat flour – I just blitzed rolled oats in the nutri-bullet
- 1/8 teaspoon salt
- 150g 70% bittersweet chocolate
- 1/2 cup raw cashews soaked for minimum 2 hours
- 1/3 cup maple syrup
- 4 tablespoons almond butter
- 7 tablespoons spiced dark rum
- 3-5 tablespoons cacao powder
- 1/2 cup warm water
Combine the almond and oat flours and salt in a large mixing bowl.
In a bain-marie (a small bowl sitting in a pan filled with about an inch of water), melt the chocolate on a medium-low heat.
Strain the cashews and place them in a blender with 1/2 cup warm water. Blend on high until creamy. Add the maple syrup and almond butter, blend until well mixed.
Place the melted chocolate on top of the dry ingredients, then pour the wet ingredients over the chocolate and stir until combined. Stir gently while adding the rum. Leave to set for at least 6 hours in the fridge.
Take a spoon of ganache and form into a ball. Roll the ball in the cacao powder until covered. Set the finished ball on a serving plate or in a glass container to store in the fridge.
Serve immediately or store in the fridge. They can be made a couple of days ahead. If you are giving them as a present, if possible use a glass container or at least a food safe box.