Chocolate-orange “Jaffa” Rum Balls


These Jaffa Rum Balls are incredible! More like a naughty truffle than a traditional ball. The chocolate orange flavour is brought to the next level intensity with the addition of rum. I’m salivating as I write this! Lucky I still have a few left in the fridge…

This recipe is adapted from Eat Drink Paleo for Thermomix-friendly instructions. Though I’ve also kept in instructions for a standard food processor.

Preparation time: 20 minutes


1 cup (110g) almond meal
30ml (30g) dark rum (about a shot glass)
6 tbsp (80g) coconut oil
3 tbsp (25g) cocoa powder
2 tbsp (40g) rice malt syrup or maple syrup ( you can also get away with just 1 tbsp if you like less sweetness)
1/2 cup (90g) sultanas
2 oranges, zested (see Step 1 if using a Thermomix)
1/2 cup (45g) desiccated coconut
Extra cocoa and desiccated coconut for dusting


  1.  Option 1 for thermomix: Peel orange using a vegetable peeler, to remove the zest without pith. Place in thermomix 20 seconds/speed 7.
  2. Place all of the ingredients in a food processor/ Thermomix. Puree and blend everything into a thick, doughy mixture. It should be coming off the sides and sticking together.
    About 30 seconds/speed 7.
  3. Roll into small balls (please note your hands will be oily from coconut oil inside which make it very easy to roll the balls without the mixture sticking to your fingers). Tip: if you live in a very warm climate, you may want to pop the mix into the fridge for 5 minutes first, to help firm it up. I like to do this as it also helps make the balls easier to roll.
  4. Dust finished balls with desiccated coconut and extra cocoa powder. Place on a plate and refrigerate covered with cling wrap.
  5. Store in a cool place, fridge if possible, before serving.

Number of servings: about 20 balls


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