Rum Truffles

• 60g raisins
• 40ml dark rum
• 40g firm margarine
• 125g gram flour
• 45ml maple syrup
• 50g carob powder
• 3 tbs dessicated coconut

1. Soak raisins in the rum for at least 30 mins
2. Melt marg & stir in flour, warm gently for 2-3 mins
3. Stir in syrup and the rum & raisins
4. Add all but 2tsp carob, mix well & leave for 20 mins
5. Mix coconut with the remaining carob powder
6. Make 1tsp balls of mixture and roll in coconut / carob until 2cm diameter balls
7. Refrigerate for at least an hour before serving.