Vegan Rum and Raisin Truffles | 5-Ingredients
These vegan rum and raisin truffles are super easy to make and create the perfect gift or treat for yourself!
They’re decadent, rich and super creamy. If you love a hint of liquor in your truffles, you’ll love these.
With only 5-ingredients in this recipe, they’ll quickly become your go-to vegan rum ganache truffles for the holidays.
The tools that you’ll need to make these vegan rum truffles
You’ll require the following kitchen utensils:
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- Silicone spatula
- Heat-proof bowls
- Small saucepan or Turkish coffee pot (or similar)
- Chopping board
Tips for making these vegan rum and raisin truffles
There are a few tips and tricks to help you make these melt in your mouth truffles at home.
- If you’re using a double boiler to melt your chocolate, be careful that the water doesn’t come to a boil. You want it to be simmering and not touching the bowl that you have placed over the saucepan. The chocolate can overheat and in the process lose its beautiful texture and shine.
- If the chocolate splits for whatever reason, use an immersion blender or electric whisk for around 30 seconds to a minute, and it should come back together. No need to toss it and start again!
- This recipes make 10 truffles, if you’d like more, just double or triple the recipe.
- If the truffle mix starts to get a bit too soft to roll, place it back in the fridge for 20-30 minutes to firm up again.
- Ideally, the truffles should be kept in the fridge until eaten (for up to one week). If the weather is cooler where you are, they’ll be fine at room temperature for a while.
- As you’ll see in all these truffle recipes, I’ve used the ratio of 150g / 5.29 ounces of chocolate to 7 tablespoons of liquid. If you choose to add different ingredients, make sure that at least 4 tablespoons are coconut milk/coconut cream. That will help to make the chocolate firm, yet chewy.
If you’re after a beautiful luxury handmade gift, these truffles are perfect!
You won’t even know that these are dairy-free truffles because they’re so creamy and silky smooth.
If you’d like to try some of my other truffle recipes, they’re linked below!
Other recipes you’ll love:
- Vegan Rum Balls
- Vegan Ferrero Rocher Truffles
- Easy Rose and Pistachio Chocolate Truffles
- 4-Ingredient Vegan Ginger Chocolate Truffles
- How To Make Vegan Chocolate Ganache
If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Print
Vegan Rum and Raisin Truffles | 5-Ingredients
- Prep Time: 25 minutes
- Cool Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 10 truffles
The best way to treat yourself or someone you love. These rum and raisin truffles are decadent, rich and super creamy. If you love a hint of liquor in your truffles, you’ll love these!
- 3 tablespoons raisins, chopped
- 1 tablespoon rum extract
- 150g / 5.29 ounces vegan chocolate*
- 6 tablespoons coconut milk or cream* (from a can)
- 3 tablespoons cacao powder, for rolling the truffles
- In a small bowl, add the raisins and the rum extract and mix. Set aside.
- If your chocolate is a block of chocolate, you’ll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you’re using buttons or pre-chopped chocolate, you can skip this step.
- Place the chocolate in a heat-proof bowl and set aside.
- In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it’s brought to a gentle simmer. Do not boil!
- Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
- Using a silicone spatula or wooden spoon, mix the chocolate until it’s nice and smooth. If you’re finding that the chocolate isn’t melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl.
- Once completely melted, add in the chopped raisins and rum mixture and stir until well incorporated.
- Place the bowl in the fridge for your ganache to set for at least 2 hours or overnight.
- Once the ganache is ready, using a tablespoon, scoop out a tablespoons worth of ganache and roll in the palm of your hands working quickly until you have a ball.
- Roll each truffle in the raw cacao powder and reshape if necessary—dust off any excess cacao powder.
- Continue the process for all the ganache until finished. It should make 10 truffles.
- Place the truffles in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it’s cold.
Chocolate: Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.
Coconut cream/milk: Make sure you only use the thick creamy part that sits at the top of the can, not the watery part that sits at the bottom. If it’s not separated, place the can in the fridge overnight.
For tips and tricks to make these perfect every time, please refer to my notes earlier in the post.
- Diet: Vegan