Ingredients

The following ingredients have 19 Servings
  • 1 1/4 cups gluten free graham crackers (crushed) or gluten free cookie crumbs
  • 1 cup almond meal
  • 1 cup unsweetened shredded coconut
  • 2 Tablespoons unsweetened cocoa or hot cocoa powder
  • 1/4 cup Spiced Rum (see notes for non alcoholic rum extract substitute)
  • 1 teaspoon pure vanilla extract
  • 3-4 Tablespoons maple syrup
  • 1/2 teaspoon peppermint extract or oil
  • 4 to 5 ounces white chocolate, melted
  • 1-2 ounces melted dark chocolate to drizzle
  • Dye free sprinkles, sparkling cane sugar, and/or crushed peppermint candies for topping

Instruction

  • First, mash or grind gluten free graham crackers into crumbs. It doesn’t need to be very fine, just crushed by hand or in a food processor. Place crumbs in a large bowl.
  • Add the almond meal, coconut, and cocoa powder. Mix together.
  • Next add your rum, maple syrup (start off with 3 tbsp and add an additional if batter is too dry), extracts, and peppermint.
  • Mix together again. Place bowl/batter in fridge.Chill batter 30 minutes or long.
  • Once batter has chilled, roll into truffle size balls. A little smaller than golf ball size. You should get anywhere between 17-20 ball. Place on a cookie sheet.
  • Melt your white chocolate in on the stove or in a microwave safe bowl. If you are using microwave, simple melt the chocolate in 30 second intervals, stirring between.
  • Once the white chocolate is melted, dip the coconut rum balls in the white chocolate and place back on cookie sheet. Repeat until all the balls are coating.
  • Sprinkle crushed peppermint or red sprinkles on top before they set.
  • Place in freezer for about 10 minutes.
  • While the rum balls are setting, melted your dark chocolate. Similar to the white chocolate, simply melt on stove or microwave, stirring until melted.
  • Remove the rum balls from the freezer and drizzle the dark chocolate on top. I did this with a small whisk or fork.
  • Sprinkle sparkling cane sugar or more sprinkles on top if desired.
  • Place back in freezer or fridge until chocolate has harden. Store in fridge until ready to serve.