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Rum balls – the word alone makes your mouth water, doesn’t it? These little chocolatey treats are simply irresistible: soft, creamy and with a subtle hint of rum that gives them that special something. Chocolate and Christmas simply belong together – it makes the cold season a little sweeter and warmer. And that’s exactly what we want to capture in this vegan version of rum balls.
The right rum: the secret to irresistible rum balls
To make your rum balls truly special, it’s worth choosing a high-quality rum. We brought ours back from a holiday in Mauritius – a real highlight! There, rum is traditionally made from fresh sugar cane juice, which gives it a unique depth and variety of flavours. Combined with chocolate, it creates a true taste experience you won’t forget any time soon.
If you’re looking for alternatives available in Austria and Germany, I can recommend:
- Plantation Original Dark – a blend of Jamaican and Guyanese rum with intense aromas of banana, chocolate and spices. Perfect for rum balls, as it beautifully complements the chocolate notes.
- Mount Gay Rum Eclipse – this rum from Barbados offers a balanced combination of sweet and spicy flavours with a subtle smoky note. A wonderful choice for chocolatey desserts like rum balls.
Recipe
Ingredients (approx. 30 pieces)
- 200 g vegan dark chocolate
- 150 g vegan butter
- 120 g erythritol
- 200 g ground almonds
- 4 tbsp dark rum
- coconut flakes (for rolling)
Instructions
Break the chocolate into pieces and melt slowly in a heatproof bowl over simmering water. Leave to cool slightly.
Mix the butter, erythritol, ground almonds and rum with the melted chocolate, then chill the mixture in the fridge for about 30 minutes.
Shape into small balls and roll each one in coconut flakes. Store the rum balls in an airtight container in a cool place.
PS: The inspiration for this delicious recipe came from Happy Plates.
