Rum Balls

These festive, truffle-like treats pack a flavorful punch because they aren’t baked, so the alcohol is retained. While traditional rum balls contain rum, this recipe also can be made with an alcohol-free rum extract.

PREP TIME: 15 MINUTES

COOK TIME: NONE

PASSIVE TIME: 2 HOURS

MAKES: 9

SERVING SIZE: 1

¹⁄₄ cup (1oz/30g) cocoa powder

¹⁄₄ cup (2fl oz/60ml) coconut oil

¹⁄₄ cup (1oz/30g) almond flour

2 tbsp coconut flour

2 tbsp heavy whipping cream

2 tsp granular erythritol

2 tbsp (1fl oz/30ml) dark rum

³⁄₄ cup (2.8oz/75g) desiccated coconut, divided

1. In a large bowl, combine the cocoa powder, coconut oil, almond flour, coconut flour, whipping cream, erythritol, rum, and ¹⁄₂ cup of the desiccated coconut. Mix until the ingredients are well combined and form a sticky texture.

2. Divide the mixture into 9 equal-sized portions. Roll the portions into balls.

3. Place the remaining desiccated coconut on a small plate. Roll each ball in the mixture until completely coated in the coconut.

4. Transfer the rum balls to an airtight container and place in the fridge to set for a minimum of 2 hours. Store in the fridge for up to 1 week.

Tip To make an alcohol-free version, substitute 1 teaspoon alcohol-free rum extract for the rum.

NUTRITION PER SERVING

146
CALORIES

13.5g
TOTAL FAT

4g
TOTAL CARBS

1.5g
NET CARBS

2g
PROTEIN

Rum Balls