Friday, December 22, 2006

Rum Truffles (Vegan)

These are one of my favourites. As is the case with most vegan food, you really need to be in the mood to make it... cos it takes a while (one reason it is hard to be totally vegan!) you need to allow about 2 hours in total to prepare these!

As a poor student I don't have a lot of money to spend on pressies at christmas so I make up little bags of rum balls and mini christmas puddings for people :)

To make about 15 (very large) rum truffles:

60g raisins (2oz)
90ml dark rum (3fl oz)
90g firm margarine (3oz)
125g gram flour (1/4lb)
45ml maple syrup (3tbs)
50g carob powder (5tbs)
3tbs desiccated coconut (3tbs)

- Put the raisins in a small bowl, pour the rum over and set aside for at least half an hour.
- Melt the margarine in a small saucepan, stir in the gram flour to make a firm roux and cook GENTLY for 2-3 minutes. Stir in the maple syrup, rum and raisins and continue stirring until thoroughly mixed. Remove from heat.
- Set 2tbs of the carob powder aside and add the rest to the saucepan. Mix thoroughly to a thick, slightly sticky, uniformly coloured paste.
- Put the desiccated cocnut and the remaining 2tbs of carob powder on a plate and mix together till the coconut becomes carob coloured
- Take teaspoonfuls of the truffle mixture, drop them into the coconut and roll them around to make well-coated balls
- Refrigerate for at least an hour

Serve with freshly-brewed (fair trade) coffee and brandy... mmmmm
You can replace the rum with brandy or liqueur and/or the raisins with dates if you so desire.

*with love from faerie the crazy hippie*
Happy Christmas all!