Semi-Raw Chocolate Rum Truffles

Semi-Raw-Chocolate-Rum-Truffles

This weekend I’m moving back to Providence, which means I’ll be just a short bus ride away from my favorite bakery again. Lord help me, my stomach, and my wallet.

I keep trying to make some of their desserts in my own kitchen to save a little money, and I think I’ve figured out another one. Their rum truffles from what I can tell are a blend of dates, walnuts, cocoa powder, and rum that tastes amazingly close to a “real” chocolaty dessert for something that’s made with whole foods. Since I’ve been kind of on a date ball kick lately, I wanted to see if I could make these, too.

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Ps. If you’re ever around Providence you need to get the gluten-free chocolate pound cake that’s lurking in the back. I’m not even a big fan of cake but will happily eat a slice or two of that. It’s high on my list of recipes to recreate right behind this one. All I need is about a dozen taste testers who are willing to eat through a couple failed pound cake attempts.

Semi-Raw Chocolate Rum Truffles

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes about a dozen):

  • 3/4 cup walnut pieces
  • 2 Tablespoons rum
  • 8oz pitted dates
  • 6 Tablespoons cocoa powder plus more for rolling
  • Extra 1/4 cup walnut pieces(optional)

Semi-Raw-Chocolate-Rum-Truffles-Bottle

Method:

  • Blend 3/4 cup walnut pieces in a food processor until it turns into a smooth, buttery consistency. You can add the rum at the beginning to help the walnuts blend faster.
  • Add in the dates and continue processing until the dough sticks to itself and starts forming into a ball.
  • Add in the cocoa powder and continue mixing until all of the powder has been worked into the ball.
  • Stop the food processor. Add in the extra walnuts if using and work them into the dough using your hands.
  • Pour some cocoa powder into a flat-bottom bowl or plate. Break off pieces of the truffle dough and roll them into circles in your hand, rolling them in the cocoa powder afterwards to cover all sides.
  • Store at room temperature in an airtight container.

Semi-Raw-Chocolate-Rum-Truffles-finished

These were good but a little lacking in the rum flavor. Next time I might try extract for a stronger punch of flavor. The originals also look better than mine came out, but isn’t that how it always is?

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14 Responses to Semi-Raw Chocolate Rum Truffles
  1. Gina @ Running to the Kitchen
    January 20, 2012 | 10:23 am

    You can sign me up for that taste testing duty. I’m only in NY, the cake could get here in a day. Just sayin…

  2. Pure2raw twins
    January 20, 2012 | 10:52 am

    sold! these look wonderful and love the rum addition 🙂
    nothing beats a good chocolate truffle with a little kick this Friday!

  3. Amber K
    January 20, 2012 | 2:45 pm

    Wow, yum. These look delicious! I’m a huge fan of cake, so I’ll definitely have to try that pound cake if I’m ever in that area.

  4. Averie @ Love Veggies and Yoga
    January 20, 2012 | 3:25 pm

    rum in balls. Yep. I am a fan of those 🙂

  5. Luv What You Do
    January 21, 2012 | 12:02 am

    I just got back from vacation where I met some new friends from Rhode Island. Sounds like an amazing town. I can’t wait to visit. Best of luck with your move!

  6. Kathy
    January 21, 2012 | 6:45 pm

    I’ve been meaning to use up a bag of dates lately :]

    http://daily-iphoneography.posterous.com

  7. Sara N.
    January 22, 2012 | 11:54 am

    Those look fantastic! Could you substitute other nuts for the walnuts as well? Just curious. Thanks for the recipe!

    • Wannabe Chef
      January 22, 2012 | 1:24 pm

      I don’t see why not 🙂

  8. Ela
    January 22, 2012 | 8:25 pm

    I’m sure you’ll have no trouble getting tasters!

    They have carrot coconut truffles? I’m sold, but I wonder if they’re better than mine…

  9. Jessica
    January 22, 2012 | 10:26 pm

    These look amazing. Any preferance on the rum?

    • Wannabe Chef
      January 23, 2012 | 5:49 pm

      I’d say whatever you’d drink would be a great choice to use.

  10. Kait
    January 23, 2012 | 7:46 pm

    My roommate and I both officially offer our taste buds. Let us know when and where.

  11. Stamatia
    February 27, 2012 | 7:11 pm

    I’m totally going to make these tonight with some dark rum!

  12. Kait @ yogabeautylife
    October 25, 2012 | 10:37 pm

    OK so it may have taken me 10 months to make these but they came out amazing! I used a good quality dark Jamaican rum and added a touch of maple syrup (maybe ~1/2 Tbs?) and the flavor reminds me almost exactly of Caribbean rum cake except in ball form. I also highly suggest rolling them in shredded coconut for a true tropical feel. 😉