The best gluten free rum balls
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Christmas desserts should be three things: easy to make, delicious and just a little bit naughty.
While for some pavlova and rocky road may come to mind, in my house Christmas always means spending a night making fragrant rum-infused treats rolled in coconut.
It’s the perfect dessert for when you’re craving something sweet but small and the best part is you can make it gluten free so everyone (over the age of 18) can enjoy them.
With only five ingredients and three easy steps, you’ll be thanking me later. Just don’t eat and drive.
Ingredients
- 250g Free from Gluten Arrowroot Biscuits
- 1/2 tin of condensed milk
- 1 tablespoon cocoa
- 2 tablespoons of rum of choice
- Fine desiccated coconut
Directions
Process your Free from Gluten Arrowroot Biscuits into fine crumbs using a blender. Then place into a large bowl with the cocoa.
Open the rum and pour yourself a glass (to taste test of course). Add the rum (usually about two tablespoons but we don’t judge) and the condensed milk into the bowl and combine well. Add a splash more rum if desired or if mixture isn’t moist enough.
Form little balls and roll them in the coconut. Then place them in a container and refrigerate until firm.
Ta-da! You can store them in the fridge for up to three weeks, so if they’re not all devoured on Christmas day you’ll have the perfect boozy leftovers for New Years Eve.
