Rum and raisin Biscoff truffles stacked in a plaid holiday bowl, with one truffle showing the soft raisin-filled centre.

A rich and festive sweet featuring rum-soaked raisins, roasted cashews, crushed Biscoff cookies, and a touch of warm spice, these rum raisin biscoff truffles offer a soft, chewy, aromatic holiday treat with deep flavour and an indulgent texture.

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Overhead view of rum and raisin Biscoff truffles coated in fine cookie crumbs and arranged in a festive plaid bowl

Hey, folks – I hope you’re all doing well!

This week, I wanted to share something wonderfully simple yet full of holiday warmth: a batch of soft, spiced truffles infused with rum-soaked raisins and the unmistakable caramelized flavour of Biscoff. These come together quickly, require no baking, and make a lovely addition to festive dessert trays. So, let’s dive into these rum raisin biscoff truffles.

Why You’ll Love These Rum and Raisin Biscoff Truffles

Festive: Rum-soaked raisins and warm spices give these truffles a deep seasonal flavour.
No Bake: Quick to prepare and ideal for busy holiday weeks.
Beautiful Texture: Soft, chewy centres with a delicate outer cookie coating.
Flexible: Easy to adjust sweetness or add-ins to suit your taste.

Flavour and Texture Profile

These truffles are soft, dense, and slightly fudgy, thanks to the finely crushed nuts and cookies. The raisins offer bursts of sweetness and juiciness, while the dark rum adds warm depth without overpowering. Biscoff brings a caramelized, spiced undertone, enhanced by cinnamon and a pinch of salt. The light Biscoff coating gives each truffle a delicate crunch that contrasts beautifully with the tender center.

Ingredients You’ll Need for This Rum Raisin Biscoff Truffles Recipe

For these rum raisin biscoff truffles, you’ll blend simple pantry staples into a soft, lightly spiced dough enriched with soaked raisins and warm caramelised cookie notes. Each ingredient adds structure, richness, or festive depth, resulting in smooth, melt-in-your-mouth truffles with a rum-infused twist.

Roasted Cashews: Finely processed to create the base texture and help bind the mixture into a soft, truffle-like consistency.
Biscoff Cookies (Lotus Cookies): Provide warm caramelised flavour and the characteristic spiced sweetness. You can substitute Maria cookies, Graham crackers, digestive biscuits, or even a mild, not-too-sweet gingerbread cookie.
Sweetened Condensed Milk: Brings the mixture together, helping it form a cohesive dough that rolls easily.
Dark Rum: Used to soak the raisins for a fragrant, festive depth. For an alcohol-free version, orange juice works well.
Mixed Raisins: Add chewy sweetness and moisture. A blend of Thompson and golden raisins offers both flavour and colour contrast. Part is processed into a “dough” and some are folder in at the end for extra texture.
Salt: Just a pinch to balance the sweetness and sharpen the overall flavour.
Cinnamon: Enhances the warm, spiced profile and complements the caramel notes of the cookies.
Additional Biscoff Crumbs: Used for coating the truffles, adding a lightly crisp finish and preventing them from sticking.

How to Make Rum and Raisin Biscoff Truffles

It’s super easy to make these festive, boozy rum & raisin truffle balls.

Soak the raisins in dark rum for about 10 minutes, or longer if you prefer a stronger flavour. Grind the roasted cashews and Biscoff cookies separately until fine. Set aside a little Biscoff cookies crumbs for coating.

In a bowl or food processor, mix the soaked raisins (with rum), cashews, Biscoff crumbs, cinnamon, salt, and condensed milk. Blend or stir until the mixture holds together. If it feels too dry or crumbly, add more condensed milk in small amounts; the texture should be soft and pliable, not sticky. Fold in a handful of extra raisins for added texture, if desired.

Shape the mixture into balls using a teaspoon or small scoop. Roll each truffle in finely crushed Biscoff crumbs to coat. Arrange on a tray and refrigerate for at least 1 hour, or until firm. Store the truffles in an airtight container in the fridge for up to five days, or freeze for longer storage.

More Festive No-Bake Recipes

Are you looking for more holiday truffle balls ideas, like these Rum Raisin Biscoff Truffles? Be sure to check more recipes below:

I’d love for you to try these holiday no bake Rum and Raisin Biscoff Truffles. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!