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Coconut Rum Balls

Pin Recipe
The name says it all.
Course: Dessert
Keyword: dairy-free, egg-free, gluten-free, grain-free, low-FODMAP, oat-free, paleo, refined sugar-free, soy-free, vegan, vegetarian
Servings: 15 balls
Author: Maya Rose, MS, CNS

Ingredients

Coconut Rum Balls

  • 2 cups shredded coconut unsweetened
  • 1/2 cup almond flour
  • 3 tablespoons maple syrup*
  • 1-2 tablespoons unflavored rum start with 1 tablespoon
  • 1/8 teaspoon sea salt
  • 1/4 cup shredded coconut unsweetened

Optional Chocolate Drizzle

  • 2/3 cup dark chocolate chips GF and DF
  • 1/2 tablespoon coconut oil

Instructions

  • In a food processor, add 2 cups of shredded coconut. Process,occasionally scraping down the sides with a spatula, until coconut starts to release oils and lightly clump together.
  • Add in almond flour, maple, salt, and rum (start with 1 tablespoon). Blend until mixture becomes dough-like in texture (this will go quickly compared to the first step).
  • Taste and add more rum, if desired.
  • Add in ΒΌ cup shredded coconut and pulse briefly, just until combined.
  • Take about 1 tablespoon of dough at a time and roll into balls. Place on a parchment lined plate or pan. At this point, you can choose to roll them in more coconut, or put them in the fridge for 1-2 hours to harden up before drizzling with chocolate.

To Drizzle with Chocolate:

  • Melt chocolate and coconut oil in a double boiler or in the microwave in 30 second intervals, stirring after each interval.
  • Using a spoon, drizzle the chocolate over each ball, or cover them completely if you love chocolate. Return to the fridge for 5-10 minutes,then serve!
  • Keep leftovers in fridge or freezer.

Notes

*If you don't like things very sweet, you can reduce the maple to 2 tablespoons, but know it will make the rum more pronounced! ;)