I'm over half-way through my 13 days of Halloween treats!
Today's post has an ingredient that's always been close to my heart: Malibu Rum. It's like the gateway rum for girls and mixed drinks. When I got sick of drinking Cran & Courage, I often switched to Malibu and pineapple juice. Also, Malibu and lemonade is a lovely summer combo.
These truffles are made primarily from pitted dates, cocoa powder, and unsweetened coconut flakes. You won't even miss out on the added sugar!
If you're worried about not liking the taste or texture of dates, you probably won't even notice they're in there. They seem like a chewy chocolate nougat.
2 c. medjool dates, pitted
3 T. unsweetened cocoa powder, or carob powder
3 T. unsweetened coconut flakes
2 T. pure maple syrup (optional)
2 T. coconut rum, like Malibu, plus more as desired
pinch of cinnamon
pinch of sea salt
dairy-free chocolate, for coating
1-2 tsp. coconut oil
coconut flakes and vegan sanding sugar, for sprinkling
In a food processor, combine the ingredients (except for the coating/topping ingredients) - it's that easy! Process the mixture until it reaches your desired smoothness level, scraping the sides several times to make sure everything is incorporated.
Take the truffle batter and, using a cookie scoop, scoop out a dollop onto a parchment-lined tray. Don't worry too much about the shape; you can fix that later. Repeat until you've used all of the batter. Once you're done, place the tray into the freezer for about 30 minutes.
When you are ready to coat the truffles, take them out of the freezer and shape them with your hands; you may want to pat them down to give them a more uniform shape.
After, in an microwave-safe cup, melt about a cup of chocolate chips with the coconut oil. (Combine both in the cup and microwave for 30 seconds, stir, and then microwave for another 30 seconds. This should give you smooth chocolate.)
Dip the truffles in the chocolate or dump the chocolate on top of each one. I do recommend that after you're done coating them, place them back on parchment; they'll be easier to pry off. Sprinkle with your desired topping.
RAW OPTION: if you want to make these items raw, omit the booze and use my chocolate sauce recipe and dunk your truffles. So easy.
Enjoy these boozy bites and get creative with your decorating!