It’s the first of December! The first day of summer is here and now the countdown is on to Christmas so I thought I’d share a tasty recipe for those planning their menus in advance.
These rum balls are divine and can be adapted to suit different dietary requirements. Note that the quantities are indicative – I made these last year and didn’t measure the quantities out, but in short, use lots of rum!
To make about 20 you’ll need:
1 cup of sultanas
5 dates – pitted and broken into pieces
1/2 cup rum
100 grams almond meal
1/3 cup desiccated coconut and a little extra for rolling
4 tablespoons cacao
1 tablespoon honey
4 sponge finger biscuits, broken into rough chunks (or you could use arrowroot biscuits or similar)
1 block of chocolate for melting – I use Nestlé Plaistowe 70%
1) Soak the sultanas and dates in rum for at least 2 hours. The longer, the better!
2) Mix the coconut, cacao and biscuit chunks together.
3) Drain the sultanas and dates, but leave a few tablespoons of rum, and process until a rough pulp forms. It won’t need long – you want it rough.
4) Mix the sultana and date mix with the dry ingredients, and stir in a tablespoon of honey.
5) Mix really well, and taste to see if it needs anything extra.
6) Roll into balls slightly smaller than golf ball size.
7) Roll in the leftover coconut.
8) Melt the chocolate in bain marie.
9) Dip/coat some of the balls in the chocolate, lay the balls out on a plate, and drizzle the rest of the chocolate on all of them to decorate. Add strawberries or other garnishes if you like.
To make this gluten-free: skip the biscuit or use a gluten-free option
To make this sugar-free: leave out the chocolate and use a cacao and coconut oil mix to glaze
To add more texture: add chopped nuts
To make this nut-free: Leave out the almond meal, use more coconut