Cooking time: 10 mins, plus an hour for chilling
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
4 tablespoons rum (I used Kraken rum)
4 tablespoons strong coffee
quarter of a teaspoon sea salt
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.