Homemade chocolate rum truffles are a delicious treat, and as the ingredients are plant based they can be enjoyed by vegans too. The quantities in this vegan truffle recipe are sufficient to make around 12 truffles but the recipe can easily be increased if you would like to make more.
Ingredients for homemade chocolate rum truffles
- 150g plant based dark chocolate (suitable for melting), ideally minimum 70% cocoa content
- A few extra squares of chocolate to grate (around 5 squares or 40g)
- A medium sized banana
- 1 teaspoon vanilla extract (or vanilla essence)
- 1 teaspoon rum
Equipment needed to prepare homemade chocolate rum truffles
- Baking bowl
- Small microwaveable bowl to melt the chocolate
- Fork
- 2 teaspoons
- Grater to grate the chocolate
- Large plate
How to prepare homemade chocolate rum truffles
Start by mashing the banana in a bowl using a fork.
Add a teaspoon of vanilla extract (or vanilla essence) and a teaspoon of rum and mix together.
Next, melt the chocolate. This can either be done using the relevant setting on a microwave, or by placing the bowl of chocolate over a pan of hot water. If melting in a microwave it is better to do this at low power an in short bursts, say 30 seconds at a time, to avoid the risk of the chocolate overheating. If melting the chocolate over hot water take care not to splash water onto the chocolate as this may affect its ability to melt to a smooth consistency.
When the chocolate has melted, add to the bowl with the banana, vanilla extract and rum and stir until mixed together.
Place the truffle mixture in the fridge until it has thickened sufficiently to form into balls. This may take around a couple of hours.
While the mixture is in the fridge, grate around 5 squares of chocolate onto a large plate.
When the truffle mixture has thickened, take a teaspoonful, roll into a ball, and then roll in the grated chocolate. Continue with the remainder of the mixture and then return the prepared truffles to the fridge.
Tips
- Select a banana which is ready to eat, not too ripe and not underripe.
- If melting the chocolate in a microwave, it is better to do this is short bursts, say 30 seconds at a time at low power, to avoid overheating and burning.
- If melting the chocolate over a pan of hot water, take care not to splash water into the chocolate.
- Store the prepared truffles in the fridge until ready to eat.
- The truffles can be kept in the fridge for several days (although I usually find they are eaten fairly quickly!).
You may also like to try banana and prune energy bites, another no bake vegan recipe. They are a tasty snack for when out and about and can also be enjoyed at home as a healthier alternative to biscuits or cake.
Homemade chocolate rum truffles (vegan rum truffles)
Equipment
- Bowl
- Bowl suitable for the microwave
- Fork
- 2 Teaspoons
- 1 Grater
- Large plate
Ingredients
- 150 g dark chocolate (plant based) to melt
- 40 g dark chocolate (plant based) grated
- 1 banana
- 1 teaspoon vanilla extract or essence
- 1 teaspoon rum
Instructions
- Mash the banana in a bowl using a fork.
- Add the vanilla essence/extract and rum and stir.
- Melt the chocolate in the microwave at half power, in burst of 30 seconds at a time.
- Add the melted chocolate to the other ingredients and mix well.
- Place the truffle mixture in the fridge for about a couple of hours or until it has thickened sufficiently to form into balls.
- Grate the remaining chocolate onto a large plate.
- Take a teaspoon of the truffle mixture, roll into a ball and coat with grated chocolate. Repeat with the remainder of the mixture and then place in the fridge.
Nutrition
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