I have a simple Valentine’s Day friendly recipe for you today, which I dedicate to my lovely other half – Duncan – as he is a big rum and raisin flavour combo fan. These are easy to make and even easier to pop in your mouth, one by one, until an empty plate with just a faint dusting of cocoa powder stares back at you…
Initially, I planned to make these ahead of Christmas, but they somehow never made the cut. My initial idea for these was a little different, but they didn’t come out quite like I imagined so I kept on tinkering. I had a jar of rum soaked raisins (they keep for ages btw!) in my fridge for weeks and was making a different version of these for a while before I settled on this very recipe. They are easy to make, pleasantly boozy and they have been a big hit in my house, I hope they will be in yours too.
RAISINS: They are a baking aisle staple, easy and cheap to get so you should have no trouble with this ingredient but their bigger sisters, sultanas, would work too at a push.
DARK RUM: Dark rum is great for infusing sweets and baked goods with flavour so it’s an essential ingredient here. I found that regular rum did not impart as much flavour. I went for a cheap supermarket own brand dark rum and it worked out well in these so you don’t have to splash out on a premium brand at all, unless you want to.
VEGAN CREAM: I used neutral tasting oat cream as I wanted a clean flavour, but coconut milk will also work fine. Alternatively, you could use 50% plant milk and 50% melted vegan butter.
MAPLE SYRUP: Any neutral type of sweetener would work well here. Alternatively, you could also use icing sugar and increase the amount of vegan cream a little to compensate for lost moisture.
DARK CHOCOLATE: I used 70% cacao dark chocolate, which isn’t very sweet so it needed a fair amount of maple syrup to get the balance right. If you use a sweeter type of vegan chocolate, reduce the amount of maple syrup to taste.
CACAO POWDER: Cacao powder is ideal, but I am pretty sure that cocoa powder will work just as well.
*DARK CHOCOLATE – for refined sugar-free truffles, use chocolate sweetened with a sweetener.