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These go by many names. In our house we call them vegan rum balls, but I have also heard them called chocolate truffles.

Christmas Chocolate Truffles

For a gluten and sugar free rum ball idea I have also tried modifying the fruit and nut bite recipe. Instead of rinsing the fruit, just add 1-2 Tablespoons of rum to make the mixture moist.  Anyhow, back to the recipe at hand.  This recipe is very flexible and forgiving.  Just remember, it is easier to add more moisture than to remove it!

Ingredients

1 x 250g packet of vegan/vegetarian sweet biscuits

135ml of coconut cream (make sure you use coconut cream not coconut milk)

1 cup dessicated coconut

1/3 cup raisins (or you might like to used mixed dried fruit)

2 Tablespoons of dutch processed cocoa

1 Tablespoon rum

extra coconut for rolling

Method

1. Process the biscuits in a food processor until finely ground.
2. Add the cocnut, raisins and cocoa and continue to process.
3. Add the coconut cream and rum and process until a ball forms. This may take a little while but it will happen.
4. Roll teaspoons of mixture to form a ball shape and roll in extra coconut. You could also roll them in cocoa or vanilla bean powder.
5. Refrigerate

Makes approximately 30 (Depending on how many you eat while you are making them!)

Our restaurant page has now been updated to include an alphabetical listing of all the restaurants reviewed by vvoc.org. Please go and take a look! The ‘Restaurants‘ page appears under the ‘About’ tab on our home page. Hopefully this will make searching for a place to find veggie food near you a little easier.

163 Given Terrace, Paddington Qld

A meeting with an old friend was the occasion for a very happy dinner at an Indian restaurant  which we both remember fondly from days of old. We began with vegetarian samosas, of the thick variety and nicely flavoured with tamarind sauce (the sweet chilli promised by the menu didn’t eventuate, but we weren’t complaining) and an onion salad with plenty of ripe tomatoes, enlivened by rings of red onion and sprigs of coriander. For main meals we went for a beautifully spiced dal masala with plenty of bay leaves and an alu palak with very fine and presumably fresh spinach. Within reach lay thin spicy lime naans, cooked vegan-style, and a large bowl of rice. The sultan from whose kitchen these delights come is a lucky person, his staff are gracious and obliging, and feasting on such excellent food is the perfect accompaniment to the more important task of catching up. May this restaurant flourish for many more years!