Description
Soft, chocolate-y, boozy balls coated in chocolate sprinkles. My version of rum balls are sweetened with dates, but you won’t even be able to tell – they are delicious bites of heaven.
Ingredients
- 1 cup pitted medjool dates, packed (about 15 to 20 dates)
- 1 cup blanched slivered almonds
- 1/4 cup + 1 tablespoon cocoa powder or cacao powder
- 1 tablespoon coconut flour
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (freshly ground, if possible)
- 2 teaspoons pure vanilla extract
- 1/4 cup + 3 tablespoons spiced dark rum, bourbon, or whiskey
coating
- about 2/3 cup chocolate sprinkles
Instructions
- Soak dates: Soak dates in hot water for 10 minutes. Drain and place the hot dates in the freezer for 10 minutes.
- Prepare: While the dates are soaking line a medium rimmed baking sheet with parchment paper or a silpat mat. Set aside.
- Make the rum ball batter: Place the almonds, cocoa powder, coconut flour, salt, cinnamon, ground cloves, and nutmeg in the bowl of a food processor. Process until fine meal has formed, like the consistency of sand, (see photo in the post). Remove to a medium sized mixing bowl and set aside. Returning to the food processor add the dates that have now cooled. Pulse until a ball has formed, or small bits of the dates remain. Using a wooden spoon brake up the date ball slightly. Add the dry ingredients back into the food processor and pulse until mostly well mixed together.
- Add the rum: Next add the spiced rum, bourbon, or whiskey, to the food processor along with the vanilla extract. Pulse until well combined.
- Freeze: Transfer the dough back to the mixing bowl, cover and freeze for 20 minutes – this prevents the dough from sticking to your hands.
- Portion out the dough: Once the dough has chilled use a small cookie dough scoop (1 tablespoon) to scoop the dough and place them on the prepared baking sheet until all of the dough has been used. You should have about 28 to 30 balls.
- Roll into balls & decorate: Place about 3/4 cup of chocolate sprinkles in a small bowl. Use your hands to roll each portion into a ball and then place the ball into the sprinkles, roll it around until the ball is coated in sprinkles, place back onto the baking sheet. Repeat until you have worked through all the rum balls.
- Freeze/store/eat: Place the cookie sheet back into the freezer for 15 minutes so that the balls will retain their shape/be well chilled when served. Either serve immediately or store them in an air tight container in the fridge for up to 1 week.
Notes
These rum balls will work well with either spiced rum, whiskey, or bourbon. Tip: you don’t have to use a super expensive liquor because the main flavor will be hidden by the other ingredients in the rum balls. However, I would recommend making sure it is a alcohol you enjoy drinking because they are strong.
These rum balls are very strong, kind of like a half of a shot per ball. They are not for children or pregnant woman (or anyone who doesn’t drink) – if you have these out at a party I would highly recommend labeling them so that everyone knows what they are.
Prep time does not include inactive time needed to chill the rum balls.
