Vegan Coconut Raspberry Rum Truffles

Vegans rejoice!  This truffle recipe is just for you-- using only pure coconut milk, organic coconut oil, our vegan chocolate plus raspberry flavored rum, this truffle is creamy, chocolatey and finishes with a subtle hint of raspberry.  What we also love about it-- all the ingredients represent Honduras: the chocolate is from the rainforests, coconut grows natively throughout the country and rum is the signature liquor.



Chop chocolate bars and set aside in a bowl.

In a medium saucepan, combine coconut milk and coconut oil.  Bring to a low boil.  Immediately pour hot liquid over chopped chocolate and stir until smooth.

Stir in rum. Refrigerate 30-40 minutes until chocolate is set. 

Using a melon baller or small ice cream scoop, make chocolate balls rolling with hands to fully shape.  Roll in cocoa powder or coconut.  Makes 2 dozen truffles; keep refrigerated.

Michael WiesnerDesserts, vegan, sweet