Rum Balls (Paleo, Low Carb)
When it comes to Christmas, there is one thing that almost everybody loves back home. The Christmas sweets and cookies. Almost every family would have a plate of these little goodies on their Christmas table. These days lots of people buy them in bakeries or from enthusiastic individuals as the baking requires a lot of time. But some Czech women would still “compete” – who will make a wider variety of them, who will have more of the difficult ones to make etc. Some stick to the time-tested family recipes and some try something new every year. My mom used to make at least 12 different types of these little sweets when we were kids. And we just could’t wait to finally test them with my brother…
However the problem with these goodies is, that they are full of sugar and flour. And therefore won’t supply the body with anything else than a short term pleasure. But it’s a holiday season, so I’ve decided that I’m not going to cut all the good stuff out of my life. Some people can do it, but certainly not me. But no, I would’t make any sweets with sugar or flour. We don’t need to have these in our household. Instead I would make the healthier options. And you can too. Starting with this classic, not only in Czech Republic but around the world – The Rum Balls. Super easy non-baked recipe, which is gluten and dairy free and also low in carbs.
- 1 cup almond meal
- ½ cup desiccated coconut
- Sweetener of choice (I used 5 tsp Natvia)
- ⅓ cup cocoa powder
- 5 tbsp coconut butter
- 2,5 tbsp ghee
- 2 tbsp dark Rum (if you don't want to use alcohol, you can use a rum flavour, I'm just not a big fan of them, they are really processed and the taste is different)
- Let the coconut butter and ghee soften in a room temperature.
- Put all the dry ingredients in a bowl and mix them together.
- Add the coconut butter, ghee and rum and mix everything with your hands properly.
- Form small balls out of the mixture with your hands. If it's too hard to make the balls, let the mixture cool in a fridge for 30 minutes first.
- Then roll the ready balls in desiccated coconut (or cocoa powder if you are not the biggest fan of coconut) for a nicer look.
- Place the balls in a fridge for several hours before serving, so the flavours have time to develop.
- Keep in the fridge. They never made it longer than 5 days in ours (they are really good), but I'm sure that they would keep at least a week, maybe even longer.
- They also freeze very well, so you can save some time during the busy Christmas days and make some now.