250g packet plain gluten-free biscuits (I used Leda's arrowroot biscuits, which are also lactose-free)
1 cup desiccated coconut
half cup cocoa powder
half cup caster sugar
2 tablespoons apricot jam
extra coconut for rolling
- Put sultanas and half the rum in a sealed container, shake, refrigerate for at least a week, shaking from time to time, so until all the rum is absorbed.
- Crush the biscuits (either in a food processor, or place in a plastic bag and crush with a rolling pin.)
- Place crushed, biscuits, 1 cup coconut, cocoa, and sugar in a bowl, with soaked sultanas, the rest of the rum, and the jam.
- Mix the ingredients together, then take spoonfuls of the mixture and form into balls. Roll each ball in extra coconut and refrigerate.
Recipe makes about 30.
Recipe is gluten-free, (lactose free, vegan friendly depend on the type of biscuits used).
These rum balls are very rich.