Rum Raisin Chocolate Truffles

Instructions

1. In a bowl add the raisins and rum and leave to soak for at least 30 minutes.
2. Place the coconut cream in a bowl set over a small pan of boiling water, do not allow the bowl to touch the water, and a very low simmer is fine. I find a metal bowl works best.
3. When the cream is hot but not boiling add the chocolate and oil or butter. Stir until it all melts together.
4. Add all the ingredients to a food processor and pulse till combine, it's up to you how smooth you want the truffles, I don't mind a little bit raisin here and there.
5. Empty out into a clean bowl and cover with cling film. Place in the fridge to firm up for a couple of hours or overnight.
6. When you're ready to roll them remove from the fridge. If you left them overnight you might want to let it come to room temperature as it will make rolling easier.
7. Take a teaspoon size amount and roll into a bowl and them into a bowl filled with cacao powder.
8. Place in a container and store in the fridge. They will keep for a good week.