I got the Scandilicious baking book a few months ago but have only just got round to making anything from it. These truffles are perfect for Christmas time; I imagine they'd make a pretty and thoughtful gift for anyone that likes coconut, however the only thing I'm planning to do with mine is eat them! The recipe in the book uses porridge oats instead of traditional cake leftovers. I also used 'the Kraken' spiced rum to make these; I think the hints of vanilla and caramel are a nice touch and work well with the cocoa powder.
Adapted from Scandilicious Baking (July 2012)
Cooking time: 10 mins, plus an hour for chilling
Ingredients:
125g porridge oats
75g light muscovado sugar
50g unsweetened desiccated coconut (I used Green & Blacks), plus extra for rolling in
4 tablespoons cocoa powder, plus extra for rolling in
50g butter
4 tablespoons rum (I used Kraken rum)
4 tablespoons strong coffee
quarter of a teaspoon sea salt
Directions
1. Put all the ingredients in a bowl (I don't have a food processor so I mixed the ingredients by hand) and mix until they come together to a sort of dough.
2. Roll into a sausage then wrap in cling film and leave in the fridge for an hour or so.
3. Break off chunks and roll in your hands to make ball shapes. Roll in the coconut/cocoa powder and serve! I also added red sprinkles to the mix as I was feeling festive. Store the truffles in the fridge in an airtight container.
Cooking time: 10 mins, plus an hour for chilling
Ingredients:
125g porridge oats
75g light muscovado sugar
50g unsweetened desiccated coconut (I used Green & Blacks), plus extra for rolling in
4 tablespoons cocoa powder, plus extra for rolling in
50g butter
4 tablespoons rum (I used Kraken rum)
4 tablespoons strong coffee
quarter of a teaspoon sea salt
Directions
1. Put all the ingredients in a bowl (I don't have a food processor so I mixed the ingredients by hand) and mix until they come together to a sort of dough.
2. Roll into a sausage then wrap in cling film and leave in the fridge for an hour or so.
3. Break off chunks and roll in your hands to make ball shapes. Roll in the coconut/cocoa powder and serve! I also added red sprinkles to the mix as I was feeling festive. Store the truffles in the fridge in an airtight container.
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