Paleo Rum Balls – Like you’ve never had them before…
gluten free || dairy free || sugar free || soy free || egg free || paleo || vegan || vegetarian
This recipe is an adaption of my earlier recipe for Gluten Free Rum Balls, which is currently trending in the top Google results.
I’ve made some slight variations to the recipe, the main one being the omission of rice malt syrup, which being derived from rice, is simply not Paleo. Then again, nor is rum, but what’s a rum ball without rum?…. That one, I’m going to let slide.
So these Paleo Rum Balls are packed with some seriously good ingredients and are a far cry from the sugar, dairy, gluten and preservative-laden varieties you may find elsewhere.
To enhance the flavour in this Paleo Rum Balls recipe, I’ve used raw cacao powder and Bundaberg Rum. For sweetness, I’ve used sultanas and dried dates. My favourite dried dates are by Trident – they are big and juicy with the best flavour and texture of any of their competitors and what’s better, they’re available in all mainstream supermarkets too!
The balance of the recipe comprises raw almond butter (any nut butter will do), desiccated coconut and almond meal, vanilla for flavour and coconut oil to assist in binding – don’t worry if you don’t like coconut oil, you won’t taste it for the rum!
I recommend starting this recipe a day ahead – leaving your sultanas to soak overnight. As the recipe calls for a cup of already soaked sultanas, be sure to measure the volume after they’ve soaked. Drain the sultanas before adding them to the mixture. You can use the excess rum elsewhere in the recipe too.
So please make and enjoy and if you have any feedback, then I’d love to hear it! x
PS – This is a huge batch of 40, using a lot of ingredients, so if that frightens you, then halve it, you’ll still yield 20!!
PPS – These Paleo Rum Balls freeze well and will keep for ages!
Preparation time: 20 minutes (but it’s best to soak sultanas in rum the night before)
Chilling time: 4 hours
- Small saucepan and wooden spoon
- Mixing bowl and spoon
- Small bowl for dusting
**Before preparing this recipe, soak 3/4 cup sultanas in 1/2 cup of rum overnight, or at least 4 hours. Drain and retain the excess rum for later in the recipe.
- 1 cup rum-soaked sultanas (drained)**
- 1 cup Trident dried dates
- 6 tbsp (90 mL) Bundaberg Rum (the drained rum from the soaked sultanas, plus extra if required)
- 1/2 cup boiling water
- 3 cups almond meal
- 2 cups desiccated coconut
- 6 tbsp raw cacao powder
- 6 tbsp (90 mL) coconut oil, softened
- 1/3 cup raw almond butter (OR any other nut butter)
- 1 tsp vanilla powder (OR extract)
- 1/2 cup extra desiccated coconut for rolling & coating
- In a small saucepan, over medium heat, add the dried dates, 6 tbsp rum and boiling water. Stir until the water and rum is evaporated an a ‘caramel’ paste remains.
- In the mixing bowl, combine the: rum soaked and drained sultanas, almond meal, almond butter, vanilla, coconut oil, cacao powder and 2 cups of desiccated coconut, together with the date paste. Mix well with a spoon/fork/your hands – whatever works best.
- Use your hands to squeeze, combine and mix the ingredients together. It should feel moist, yet firm but not sticky. If it’s sticky, add a little extra desiccated coconut. If it’s dry and not binding, add a little extra coconut oil.
- Using your hands, roll small handfuls of the mixture into firm round balls, slightly smaller than golf balls.
- Roll each rum ball in the extra coconut.
Store in an air-tight container in your fridge or freezer.
These Paleo Rum Balls are best served cool, straight from the fridge, or even the freezer.
You can serve these Paleo Rum Balls Recipe –
- On their own, with a cup of tea or coffee
- Chopped and mixed through ice-cream
- Presented on a dessert platter with fresh cherries, berries and summer fruits.