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!
Friday, December 22, 2006
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