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My Kitchen Gifts: Rum balls

November 8, 2013

rumballs

I used to be the rum ball queen. Full of alcohol and chocolate and sugar (in that order) they were always a hit. A boozy guilty indulgence that left you with a registrable BAC!

Well, those days are over……. almost! Now that the festive season is on our doorstep, I have started thinking about all of the Christmas sweetmeats that I usually prepare.

We have a big family gathering this year, one which we are all very excited about and fortunately all my responsibilities lie in the end game: dessert! Dear husband takes charge of the kitchen on the day of Yule. He does all of the preparation and cooking and it is really a sight and taste to behold. I’m so excited! But I digress, this post isn’t about Christmas dessert, that’s another post! This post is about the gifts from my kitchen during the festive season.

If I can make it, a gift it will become. Never one to buy little knick knacky gifts, my friends have come to expect my presents to be always homemade and healthy. And I love giving presents! Rum balls are a great gift as they are well-loved, easily made and transportable.

In this version, the rum is optional. WHAT???!!!! I don’t believe I just said that.

Hmmm….., having lost the taste for alcohol a few years ago, I no longer put it in to this recipe. (But if I did, I would use Frangelico, Rum and/or Amaretto!)

The weather here in sunny Queensland is stifling at this time of year.  I like to freeze these rum balls and serve them frozen. If you choose not to, dip them in chocolate to form a protective coating. They are soooo yummy this way too.

140g coconut butter
60g 70% dark (dairy free) chocolate (or just use 200g coconut butter)
2 tab nut butter (I used macadamia)
80g rapadura sugar (I use Natvia)
4 tabs raw cacao powder
1 small avocado
50g coconut
pinch salt
2 tab psyllium (optional, but it gives a crunch)
2 teas chia seeds
2 tabs walnuts
1 tab rum (optional)
 
extra chocolate for coating, or
extra coconut for rolling
 
Blitz the coconut butter & chocolate on SP 8 for 10 seconds until finely chopped. Add the rest of the ingredients and mix on SP 5 until well combined. I add the walnuts right at the end to keep them coarse. If the mix is too dry add a dash more rum or water. Roll into balls and coat in coconut or dip in chocolate. If you are chocolate dipping, freeze the balls for 30 minutes to help them firm up which will help the dipping of chocolate.
 
Try to give them away before you eat them all!
 
 

 

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5 Comments leave one →
  1. cathy permalink
    November 9, 2013 10:37 am

    Thankyou. I will be doing these this year – probably numerous times to all the different family gatherings.

    Just a question – I generally use a coconut oil – Melrose brand or equivalent. Is coconut butter really different – I know the cost difference is huge. Esp if frozen it would be OK to use the oil wouldn’t it?

    • November 9, 2013 1:34 pm

      Hi Cathy
      Yes, there is a difference. Coconut oil is the oil only whereas the butter contains the oil AND the coconut solids. It is easy to make, otherwise can be bought in block form in Asian grocers for a few dollars. My recipe is here:https://clevercook.net.au/2012/03/01/coco-loco/

      The oil will work but they wont have the same “body” as coconut butter.

  2. November 8, 2013 5:33 pm

    I can see I’ll be making a lot of these for Christmas. Thanks for another great recipe, Sarah!

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