Rum Balls

These indulgent yet healthy Rum Balls are a decadent treat for grown-ups. I especially like to make them at Christmas time as they make a delightful present for friends or family. They can be made ahead of time which is also particularly helpful during the festive season when we are entertaining more than usual. Sometimes, rather than make a dessert, I will put a plate of rum balls on the table after dinner which I find is often a simple way of ending a delicious evening on a sweet note.

These healthy rum balls are a deliciously rich, indulgent treat perfect for the holidays or as a homemade gift. Made with dark chocolate, dates, almonds, and a hint of rum (optional), they’re naturally sweetened and packed with fiber and antioxidants. Plus, with variations for different flavors, you can customize them to suit any palate or dietary needs.

Health benefits

Packed with almonds and dates, these rum balls are high in fibre antioxidants, and healthy fats. Dark chocolate adds an additional boost of antioxidants, while using natural sweeteners like honey or maple syrup keeps them free from refined sugar. These treats are rich and satisfying, so a little goes a long way.

Ingredients

Key ingredients include dark chocolate, almonds, almond meal, Medjool dates, orange zest and juice, a touch of rum (optional), and cacao powder (or cocoa powder), pistachios, or coconut for coating.

How to make healthy chocolate rum balls

Melt the chocolate using a double boiler or in the microwave. In a food processor, blend all ingredients (except the coatings) until the mixture holds together. Roll into balls and coat in your choice of cacao powder, pistachios, or coconut. For an extra festive touch, present the balls with mixed coatings or add a touch of gold leaf.

Serving suggestions and how to store

These gluten-free rum balls can be enjoyed as a treat anytime and make wonderful holiday gifts. Store in an airtight container in the fridge for up to a week or freezer for up to three months.

Vary these rum balls to suit your dietary needs

For dairy-free and vegan, use dairy-free chocolate or homemade raw chocolate (best stored in the fridge). For chocolate orange rum balls replace rum with 2 tbsp Cointreau and use zest of a whole orange. For hazelnut rum balls, substitute almonds with hazelnuts and add hazelnut liqueur instead of orange and rum. For expresso rum balls, swap rum and orange for espresso and coffee liqueur for a coffee-flavoured twist. For alcohol-free, skip the alcohol and use extra orange juice or water as needed.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Rum Balls

Prep 15 minutes minutes

Chill 30 minutes minutes

Serves: 20 small balls

These indulgent rum balls are a decadent treat for grown-ups. I especially like to make them at Christmas time as they make a delightful present for friends or family.

MetricUS Customary

Cook ModePrevent your screen from going dark

Ingredients

• 100 g 70% dark chocolate – good quality, melted
• 1 tbsp rice malt syrup, honey or maple syrup
• 100 g raw almonds – toasted (1 cup)
• 50 g almond meal (½ cup)
• 8 medjool dates – pitted
• ½ orange/s – zest and juice
• 1-2 tbsp rum – to taste
• 2 tbsp cacao powder – or chopped pistachios or coconut to coat the balls

Method

• Melt the chocolate in a heat proof bowl placed over a small pot of simmering water, being careful not to let the hot water touch the bottom of the bowl. Alternatively, you can melt the chocolate in the microwave. Allow the chocolate to cool.
• Place all ingredients (except the coating; shredded coconut, pistachios or cacao) into the food processor and pulse until the mixture holds together when pressed, approximately 20-30 seconds.
• Roll heaped teaspoons of the mixture into round balls (they are indeed indulgent so I tend to make them slightly smaller than a bliss ball).
• Roll the balls in your chosen topping to coat and decorate. Place on a lined tray to set.
• If you are making the rum balls for a gift, it looks beautiful to present them with different coloured coatings. You could even add some gold leaf if you wanted to be extra decadent.

Thermomix method

• Grate chocolate for 8 sec, speed 10. Scrape down the bowl. Melt the chocolate for 2-3 mins, 50, speed 2. Scrape down the bowl and repeat if not fully melted.
• Place all ingredients (except the coating; shredded coconut, pistachios or cacao) into the Thermomix and pulse until the mixture holds together when pressed, approximately 20-30 seconds.
• Follow from step 3 above.

Store

• The rum balls can be stored in an air tight container in the fridge for up to a week.
• Or freeze airtight for 3 months.

Variations

Chocolate Orange

Replace the rum with 2 tablespoons of Cointreau and increase the zest to use the whole orange.

Hazelnut

Replace the almonds with toasted hazelnuts and the almond meal with hazelnut meal. Omit the orange juice and rum and instead add 2 tablespoons of a hazelnut liqueur (like Frangelico).

Espresso

Omit the orange juice and rum and replace it with a shot of espresso (or 2 teaspoons of good quality instant espresso powder) and 1-2 tablespoons of coffee liqueur (such as Kahlua). Espresso can be bitter so you can adjust the sweetener to taste. I usually replace the honey with two tablespoons of maple syrup here.

Alcohol free

Of course, the alcohol can be left out all-together. Add extra orange juice or a little water as needed.

Dried pitted dates

Instead of medjool dates, you can use dried pitted dates. Soak double the quantity in boiling water for about 10 minutes, then drain and use.

Dairy-free

You can make with my raw chocolate but they are just not as stable out of the fridge so not so suitable for gifts. Or use a dairy-free chocolate.

 

 

 

 

Comment below if you loved these deliciously indulgent rum balls…

Course: Dessert Snack

Author: Georgia Harding

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Family Ad

Share the goodness!