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.

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)

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.

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?