With the Christmas season in full swing it is time to get out the baking tins and wooden spoons for some seriously delicious Christmas baking. Not only will it brighten your day and make the last weeks of work that little bit sweeter – homemade baking makes for wonderful Christmas presents for loved ones and colleagues. After all Christmas is about food… and giving!!

My second favourite Christmas treat (yep fruit mince pies are number one hands down) is the traditional rum ball. Chocolate, coconut and a dash of rum… who could possibly say no to a handmade Christmas rum ball? Each year my lovely mum makes about 4 batches, maybe even more, to give out for presents. During the month of December there is an endless supply in our fridge, although my sister and I normally consume at least a batch in the lead up! After making a batch on the weekend and remembering how insanely delicious they are I have decided to give you all the recipe to get the ball rolling.

 

“NAUGHTY” RUM BALLS (mum’s original recipe – and TOTALLY worth it)

10 weetbix

2 cans condensed milk

1 cup finely desiccated coconut

1/2 cup cocoa (or cacao powder)

1 cup sultanas

Big splash of Captain Morgan’s Rum

 

METHOD:

Add all ingredients to a food processor and process until well combined and sticky. Place in fridge for 30 mins – 1 hour to set slightly before rolling.

When you are ready to roll, have a small bowl of water or the tap handy to keep your handy moist. Toss the rum balls in finely desiccated coconut. Will keep in fridge for up to 3 weeks – if they last that long!!!

 

For those who have intolerances to dairy, gluten or fructose try the below adapted recipe which I am calling the ‘nice’ rum balls.

 

 

“NICE” RUM BALLS (my adapted healthy alternative)

2.5 cups of rolled oats or puffed rice

16 medjool dates pitted and soaked in hot water (soaking optional but preferred)

2 Tbs coconut oil

1/2 cup cacao powder Bare Blends

1 cup finely desiccated coconut

1 cup sultanas

3 Tbs honey or pure maple syrup

Big splash of Captain Morgan’s Rum (optional but they wont be “rum” balls without it)

 

METHOD:

Soak the pitted dates in boiling water for an hour. (optional but preferred) Drain the dates and place them in the food processor. Add the honey/syrup, coconut oil and blend until you have a smooth caramel consistency. Add the rest of the ingredients until well combined. Place in fridge for an 30mins – an hour.

When you are ready to roll, have a small bowl of water or the tap handy to keep your handy moist. Toss the rum balls in finely desiccated coconut. Will keep in fridge for up to 3 weeks – if they last that long!!!

Christmas is a time to indulge guilt free and be merry so whether you choose the naughty or nice recipe – just enjoy!! They will be an absolute crowd pleaser… and beware they should come with an addiction warning.

 

K