Christmas is really the only time of the year that I make rum balls and this year I decided that instead of following someone else recipe that I would make them from scratch. Normally I would use dates to sweeten this kind of recipe as they help bind all the ingredients together but as I didn’t have any dates left I used dried figs instead. Feel free to use dates if you aren’t a fan of figs.
Oh and other thing… these should come with an alcohol warning. They do contain quite a bit of rum, yes I got a little carried away and realised too late. Half the amount if you wish, replace with your preferred spirit of choice or fruit juice for an kid friendly option.
Ingredients to make 16 – 20 rum balls
6 dried figs (or 1/2 cup of dates)
1/4 cup sunflower seeds
1/2 cup of raw almonds
1/4 cup of rum (or preferred alcohol or fruit juice)
1/4 cup raw cacao powder
2 tbsp coconut oil
2 tsp maca powder (optional)
1 – 2 tbsp water if needed
Shredded or dessicated coconut for rolling
Put all ingredients except the water and shredded coconut into a food processor or thermomix and blend until you reach your desired texture. Less time if you want a course texture or for longer if you want the mixture to be smooth without chunks of almond and sunflower seeds.
Add water if needed to help bind all the ingredients together and create a sticky brown goo.
Use a dessert spoon and your hands to roll together balls of mixture, set aside on a tray and once you have rolled all the mixture into balls, transfer the tray to the freezer for a couple of minutes. This make them easier to handle and helps them hold their form.
Remove the rum balls from the freezer and roll in coconut. Enjoy immediately or store in the fridge or freezer until you are ready to serve them.