Christmas Treat: Jaffa Rum Balls

Who'd have thought Prince Henry could be so 'on trend'? These wickedly delicious rum balls are a perfect Christmas treat minus the guilt. Grain, dairy and refined sugar free, these chocolate orange balls of goodness are paleo, raw and vegan friendly. In addition, they're super easy to make — absolutely no cooking involved (a blessing for some of we mere mortals) and your kids can help to roll the balls.

They contain some dark rum so it’s up to you if you want to give them to the kids. The creator of this recipe is pretty sure that was never a problem in her household and that she turned out ok…she thinks. Feel free to leave the rum out completely and instead add 30ml of orange juice.

Raw cacao powder can be used instead of cocoa powder. Ground up seeds could be used instead of almond meal. You could also add some flaxseed or chia seeds to the mix. Too many choices heh?

Makes 20 balls

Preparation time: 20 minutes | Difficulty: Easy


  • 1 cup almond meal (or other ground nuts)
  • 30 ml/1 fl oz dark rum (about a shot glass)
  • 6 tablespoons coconut oil
  • 3 tablespoons cocoa powder
  • 2 tablespoons brown rice malt syrup or maple syrup ( you can also get away with just 1 tablepsoon if you like it less sweet)
  • ½ cup sultanas or raisins
  • zest of 2 oranges
  • ½ cup desiccated coconut (unsweetened)
  • extra cocoa and desiccated coconut for dusting


  • Place all ingredients in a food processor. Process into a thick, doughy mixture. It should be coming off the sides and sticking together.
  • Roll into small balls using your hands. Note that your hands will be oily from coconut oil inside which makes it very easy to roll the balls without the mixture sticking to your fingers. No need to wet your hands.
  • Dust the finished balls with some desiccated coconut and extra cocoa powder. Place on a plate and refrigerate, covered with cling wrap.
  • Store in a an air-tight container in a cool place, refrigerate if possible, before serving. These should keep for a week if not a little longer

Recipe and image source

Irena Macri |