Dark Chocolate Cherry Rum Truffles

Dark Chocolate Cherry Rum Truffles
Sharon Bishop
  • Yield: 12 servings


3/4cup dark rum
1 vanilla bean
2tablespoons liquid raw sugar or raw honey
1cup sliced pitted cherries
6ounces 100% cocoa unsweetened chocolate bar
2tablespoons coconut oil, melted
1/2cup coconut milk
1tablespoon dark rum
Finely shredded unsweetened coconut
Chopped almond slivers
Finely chopped unsweetened chocolate
Coconut palm sugar
Cocoa powder and finely ground coffee beans, or instant espresso


  1. Combine vanilla bean, sliced lengthwise, and 3/4 cup dark rum in a saucepan. Bring to low heat to allow bean to seep into the rum, about 3-4 minutes. Add sliced cherries and sugar or honey to saucepan. Turn heat to medium low and allow cherries to reduce, until sauce turns bright red.
  2. Finely chop 6 oz of unsweetened chocolate and melt with a double broiler or microwave. Heat coconut milk and coconut oil in microwave until warm, about 20 seconds.
  3. Add 1/2 cup of sweet rum sauce to melted chocolate. Add remaining rum, warmed coconut milk, and coconut oil to chocolate mixture, and stir until well combined. Refrigerate, about 4 hours.
  4. To assemble, use spoon or cookie scooper to portion about 1 teaspoon of chocolate. Add cherry piece to each center, and cover with more chocolate. Form into a ball with hands, and roll ball into topping of choice.

This recipe originally appeared as Dark Chocolate Cherry Rum Truffles on paleofondue.com.