Most of the time, people would use dates in recipes like this, but this time, I decided to use raisins to retain the essence of the childhood Rum & Raisin icecream memories!
Did you guys know that more than 4kg of fresh grapes is used to produce 1kg of the dried fruit? Crazy right?! Sun-drying really concentrates the flavours and nutrients of the fresh grapes. So these raisins act as the perfect natural sweetener and binder in this truffle. Furthermore the slight acidity works so well in balancing with the cocoa notes!
Here is the recipe:
CHOCOLATE RUM & RAISIN PROTEIN TRUFFLES
(gluten-free, oil-free, no-bake, macro-friendly)
MAKES: 7 truffles ( cal: 130, P: 7g, C: 20g, F: 2g)
INGREDIENTS:
Truffles:
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1 cup raisins
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½ cup water
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2 tablespoons cocoa powder
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¼ cup chocolate protein powder
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¼ cup coconut flour
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1 teaspoon rum essence
Decoration:
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25 gram dark chocolate
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7 raisins to decorate
METHOD:
1. Add all the ingredients, except for the dark chocolate, into a food processor and blend until the mixture sticks together
2. Divide the mixture into 7 portions and roll into balls
3. Set the truffles into the freezer for at least 30 minutes
4. Melt the chocolate and dollop a small amount on top of the truffle. Stick the raisin on top of the chocolate.
* Storage tips: in an airtight container in the freezer and thaw at room temperature for 5 minutes before consuming.
I hope you guys try this! I challenge you to try and incorporate different dried fruits your cooking next time!