If you’re a fan of festive treats, this rum ball recipe is one worth having up your sleeve. Filled with chocolate, cherry and coconut, it’s hard to stop at just one of these.
Serves3030
Cook time5 mins5 minutes
Prep time20 mins20 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
6 Coles Bakery Mini Choc Sponge Rolls, crumbled
2 x 52g Cherry Ripe chocolate bars, chopped
1/4 white coconut rum or coconut water
1/2 cup (40g) desiccated coconut
290g dark chocolate, melted
Shredded coconut, to decorate
Extra Cherry Ripe chocolate bar, thinly sliced, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the sponge roll, chopped Cherry Ripe, rum or coconut water, and the desiccated coconut in a bowl.
Step 2
Roll 2-tsp portions of the mixture into balls. Place on 2 lined baking trays and place in the fridge for 15 mins to chill.
Step 3
Use a fork to dip rum balls in melted chocolate, allowing excess to drip off. Place on lined trays and sprinkle with shredded coconut and sliced Cherry Ripe. Place in the fridge to set. Store in an airtight container in the fridge for up to 1 week.
Use a fork to dip rum balls in melted chocolate, allowing excess to drip off. Place on lined trays and sprinkle with shredded coconut and sliced Cherry Ripe. Place in the fridge to set. Store in an airtight container in the fridge for up to 1 week.
