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.
Ingredients
- 1/2 cup coconut milk
- 2 Tablespoons organic coconut oil
- 3 bars Honduras Chocolate Company 65% cacao chocolate, coarsely chopped
- 2 Tablespoons raspberry flavored rum
- Flaked coconut and unsweetened cocoa powder, for finishing
Directions
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.
