I have always enjoyed rum balls, particularly as a holiday treat. But they are normally made with vanilla wafers, which are off limits on a gluten-free diet. One day I was making some chocolate cookies, and after a bite of the dough (yes, I do that) I thought “hmmm, this reminds me of a rum ball.” So with a few modifications, and the addition of some rum of course, this recipe was born.

Grain-Free Rum Balls

Joan Donogh
Prep Time 30 minutes
Chilling time 1 hour
Course Dessert


  • 1/4 cup butter or coconut oil
  • 1/4 cup chocolate chips
  • 2 cups almond flour
  • 1 cup unsweetened coconut shreds or flakes
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup
  • 3 tablespoons dark rum
  • 1/4 cup approx coconut second amount


  • Melt butter or coconut oil and chocolate chips together in the microwave on medium heat. Set aside to cool.
  • In food processor, combine almond flour, coconut, cocoa and salt. Pulse until coconut is finely ground and mixture is combined.
  • Add maple syrup, rum and chocolate chip mixture to food processor. Pulse until mixture is smooth.
  • Refrigerate for 1 hour or more, until mixture is firm enough to roll. (or place in freezer for 20-30 minutes)
  • Pulse second amount of coconut in food processor or blender until finely ground. Place in a small bowl.
  • Scoop out small amounts of dough (I use a small cookie scoop) and roll into a ball. Roll in ground coconut and place on wax or parchment lined cookie sheet. Refrigerate until firm and then store in fridge in a covered container.
  • If you can wait, they are better left for a couple days to allow the rum flavour to mellow.


Use coconut oil and dairy free chocolate chips to make them dairy free.


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