If there was ever a Christmas dessert made especially for the grownups, it would have to be chocolate rum balls. I mean, chocolate and alcohol delivered in a delicious, bite-sized morsel? This idea was always going to work and become hugely popular around the world. Here is a recipe for gluten-free and paleo-friendly rum balls, which are also vegan.
What are rum balls made of?
Rum balls are similar to truffles and are usually made with ground-up cookies, butter, chocolate, rum and a variety of other ingredients all rolled into small balls and coated with cocoa powder, sugar, chocolate sprinkles, coconut and so on. They are popular in many countries, especially around the Christmas holidays.
My wickedly delicious chocolate rum balls are made with slightly healthier ingredients as I wanted to create a version that was gluten-free and dairy-free. I am using almond meal, cocoa powder, shredded coconut, coconut oil, maple syrup and raisins. My other twist is adding orange zest to the mixture as I really like jaffa flavour (orange and chocolate together).
They are super easy to make – absolutely no cooking involved – and your kids can help to roll the balls. This brings me to the next point…
Can kids eat rum balls?
Rum is kind of the quintessential ingredient here, and because this dessert is not cooked, the alcohol doesn’t evaporate. However, my recipe only uses 30ml of rum, which is not a lot in each individual ball. It’s up to you if you want to give them to kids. It was never a problem in our household and I would always get one as a treat.
It’s possible they will run around like crazy chickens for a while but that might be the sugar rather than the rum. Feel free to leave the rum out completely and instead use 30ml of orange juice.
What kind of rum goes in Rum Balls?
The type of rum type and the brand you use depends on the recipe as different countries have their own versions. Dark rum seems to be the most common choice as it has sweeter, more developed flavour. You could use Mount Gay rum or dark Bacardi or go for something more sophisticated like an aged dark rum or a spicy rum. I avoid Malibu rum as it’s full of sugar.
You will need a food processor to make these chocolate rum balls. If you don’t have one, chopping all ingredients very finely and mixing by hand will also work.
How long will rum balls last?
Because these balls are dairy-free and have alcohol and sugar (in the form of maple syrup and raisins), they will keep really well. I usually store them in a big Tupperware container in the fridge but leave them out at room temperature for a few hours before serving so they can soften a little. I’d say 2 weeks in the fridge is a very safe bet.
Can I freeze chocolate balls?
Yes, in fact, that’s a very good strategy if you make too many and you want to avoid the temptation of eating too many of these. Here is how to freeze chocolate balls
- Place a piece of parchment paper on a plate and place the chocolate balls on top.
- Wrap the plate and place in the freezer for 1-2 hours.
- Once frozen solid, transfer the balls from the plate to a container or a Ziploc bag and freeze for 3-6 months.
- Thaw out in or out of the fridge
I hope you enjoy this recipe. Let me know what you think in the comments below.
WANT MORE HEALTHY CHRISTMAS TREATS?
- Soft Chewy Gingerbread Cookies (Paleo, Guten-Free)
- Gingerbread Cupcakes (Paleo, Gluten-Free)
- Paleo Christmas Pudding With Vanilla Custard
- Cherry Ripe Balls (Paleo, Gluten-Free)
- Paleo Christmas Mango Trifle
- Festive Kiss-me Orange Cake (Paleo, Gluten-Fere)
- Raw Chocolate Bark (Paleo, Dairy-Free, Vegan)
- Coconut Raspberry Cake (Paleo, Gluten-Free)
These jaffa-inspired chocolate rum balls are easy to make treats that are great for Christmas and any other time of the year. These are gluten-free, vegan, paleo-ish and raw.
- 1 cup almond meal (or other ground nuts)
- 30 ml /1 fl oz dark rum (about a shot glass)
- 6 tablespoons coconut oil
- 3 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 1/2 cup sultanas or raisins
- Zest of 2 oranges (about 1 tablespoon)
- 1/2 cup desiccated coconut (unsweetened)
- Extra cocoa and desiccated coconut for dusting
- Place all ingredients in a food processor. Process into a thick, doughy mixture. It should be coming off the sides and sticking together.
- Roll into small balls using your hands. Note that your hands will be oily from coconut oil inside, which makes it very easy to roll the balls without the mixture sticking to your fingers — no need to wet your hands.
- Dust the finished balls with some desiccated coconut and extra cocoa powder. Place on a plate and refrigerate, covered with cling wrap.
- Store in an air-tight container in a cool place, refrigerator if possible, before serving. These should keep for a week, if not a little longer.
Raw cacao or cocoa powder can be used. Ground up seeds could be used instead of almond meal. You could also add some flaxseed or chia seeds to the mix.
Rum can be omitted and replaced with 30ml orange juice.