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Merry Christmas

rum balls recipe

Fiona Carter's rum balls collage blog

I have started many posts on this blog with "as a kid I loved making...."

Well today it's .... rum balls.

For many Christmas's I made rum balls, sweet and chocolatey rum balls flavoured with good old OP rum! They were made up of icing sugar, cocoa, copha, sultanas and rum. Made into little round balls and rolled in desiccated coconut. And I used to consume them in the masses (even though I was under legal drinking age for most of the years I made them). 

Forward many, many.... many years...

This year I decided to re-invent the rum balls. Of recent years, I've attempted to reduce the amount of sugar (fructose) that we consume, so the thought of making my old rum balls was not an option.

Fiona Carter's rum balls

I started looking around for recipes, experimented with my own ideas, and three attempts later, I came up with these. Now I know they are not completely "sugar-free" with the raisins and rum, but they are a whole lot healthier than my old childhood version!

Here's the recipe.


  • 1 cup raisins (or sultanas if you prefer)
  • 40ml rum
  • 2 cups almond meal
  • 1/4 cup chia bran (I use The Chia Co chia bran)
  • 6-8 tablespoons raw cacao powder** (I use Power Super Foods raw cacao)
  • 10 tablespoons raw coconut oil (I use Niugini Organics coconut oil)
  • 4 tablespoons rice malt syrup (or to your taste)
  • 40mls rum (extra to the soaking rum above)
  • 1 cup desiccated coconut
  • zest from 1 orange
  • PLUS the rum soaked raisins
  • EXTRA coconut for rolling the rum balls in

[** 6 tablespoons of raw cacao powder gives a nice chocolatey flavour, the 8 tablespoons of cacao powder gives a richer dark chocolate flavoured rum ball. The choice is yours, experiment with the amounts.]


Soak the sultanas in the 40mls of rum for at least 24 hours. The raisins will plump up and most of the rum will be absorbed by the raisins.

[24 hours later]

Place the dry ingredients (almond meal, chia bran, cacao powder, desicated coconut) into a food processor. Blend until ingredients look combined.

Add rice malt syrup and orange zest, then rum, then the coconut oil. If the coconut oil is soft, you won't need to melt it.

Put the mixture into a bowl and mix through the rum soaked raisins. Cover the bowl and put in the fridge to cool.

The mixture may separate a little. This is the reason I put it in the fridge to cool. You will find the coconut oil may set around the mixture. Just stir this through again before you start rolling.

Roll into small balls. I used a 1/2 tablespoon to measure the balls out. Roll the balls around in a bowl of desiccated coconut. You will find them quite sticky, the heat of your hands will melt the coconut oil a bit, but this helps the desiccated coconut to stick to your rum balls.

Fiona Carter's rum balls 2

Place them into the freezer until you are ready to eat them or package them up to give them away.

In the Australian summer, they need to be kept in the fridge at least. I quite like eating them from the freezer :)

Hope you enjoy them... I'm now working on a Kahlua and walnut truffle/ball recipe. I will be back if they are successful with another recipe.

Thanks for visiting.


Fiona x

Fiona Carter's rum balls collage blog