These gluten-free rum balls are a quick and easy to make chocolate treat with basic fridge and pantry ingredients, plus a splash of rum. Kid-friendly recipe variation included.
Chop the butter into pieces, place in a microwave-safe jug and microwave in 30-second bursts until just melted. Set aside to cool.
Crush the gluten-free biscuits. You can do this by placing them in a resealable plastic bag and whacking with a rolling pin, or alternatively place them in a large bowl and crush with the end of a rolling pin. I like to have them mostly crushed, but leaving some larger pieces is quite nice for a bit of crunch.
In a large bowl, place the crushed cookies and the coconut, then sift in the icing sugar and cocoa. Stir to combine.
Add the cooled melted butter and vanilla or rum. Stir to combine well. If the mixture looks too dry to roll into balls, then add a little more melted butter (or you can also add a splash of water).If it's too wet/soft, you can either add a few more crushed cookies or a little more icing sugar or alternatively place the bowl into the fridge for 10-15 minutes until it firms up. I usually put mine in the fridge and then use the time to tidy the bench and get ready for rolling the balls.
Line a baking tray with non-stick baking paper.
Place the extra coconut and/or chocolate sprinkles into small bowls. Roll heaped teaspoons of the truffle mixture into balls, then roll in the coconut or sprinkles and place on the tray.
Chill the balls until firm (around 20-30 minutes). Transfer to an airtight container, and store in the fridge. The balls will keep well for a couple of weeks. They can also be frozen for longer storage.
Notes
* I like to roll half of the balls in coconut and half in chocolate sprinkles. It takes about 25g of coconut and 100g of sprinkles when using both.If you prefer, you can make these balls using a food processor. Place all the dry ingredients into the processor, then add the melted butter and vanilla or rum, and process until the biscuits are crushed and the mixture comes together.This recipe makes quite a lot of rum balls but can be easily halved if you prefer.Rum tips: You can use any dark or gold rum (I don't recommend using white rum). I often make super rum-my balls at Christmas, by adding around 2-3 Tablespoons of rum and adding a few more crushed biscuits to keep the mixture stiff enough to roll. Don't have/want to use rum? You could also use whiskey or a flavoured liqueur such as Amaretto (almond), Frangelico (hazelnut) or Cointreau (orange).Dairy-free option: Use a dairy-free butter substitute such as Nuttelex or Bakels Baker's Blend, and dairy-free biscuits. Check the consistency of the mixture, and adjust with more crushed biscuits or coconut if it isn't firm enough to roll.Egg-free: Make sure you use egg-free gluten free biscuits. Countdown's Free From and Leda arrowroot biscuits are both egg free. Always check the packet though!
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