These rich and decadent paleo chocolate rum truffles are seriously creamy and irresistible. The filling requires only four ingredients and 5 minutes to prepare. Perfect for an easy but amazingly delicious holiday treat.
I gotta be honest, I am not a huge fan of rum. In fact I don’t really drink hard liquor or better alcohol at all. However when I put one of these little guys in my mouth I feel nothing but happiness. They are one of my favorite Christmas treats and they will always be on top of my recipe list.
For more x-mas cookie recipes check out my grandma’s christmas cookie box. 7 different cookie recipes that will impress your friends and families during the holidays.
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
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Dairy-Free Rum Truffles
These rich and decadent paleo chocolate rum truffles are seriously creamy and irresistible. The filling requires only four ingredients and 5 minutes to prepare. Perfect for an easy but amazingly delicious holiday treat.
Ingredients
- 1 can full-fat coconut milk (unsweetened)
- 10 oz unsweetened/stevia sweetened/paleo chocolate
- 5-6 tbsp white rum (optional)
- 2 tbsp coconut oil
- 5-6 softened pitted medjool dates (optional, if using unsweetened chocolate)
- 1/2 cup shredded unsweetened coconut
Instructions
To prepare dates (optional), bring 2 cups of water to a boil and pour over dates in a small bowl. Let sit for 10 minutes.
In a small sauce pan heat coconut milk, coconut oil and softened dates*, over medium to high heat. Simmer for about 5 minutes over low. Strain through a sieve and pour back into the sauce pan.
Add chocolate and keep over low heat. Stir occasionally until chocolate has fully melted and everything is combined. Add white rum if preferred and stir well. Add sweetener (maple syrup) if needed.
Transfer into a bowl and refrigerate for about 2 hours minimum.
Take 1 tbsp of the chocolate rum mixture and form into little truffle balls with the palms of your hands. Repeat until all of the mixture is gone. Roll truffles in shredded coconut and transfer into an airtight container. Store in the refrigerator for up to 2 weeks.
Notes
**Squeeze out any excess liquids before adding them into the coconut milk.
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