Gluten Free Rum Balls

Gluten Free Rum Balls - known as Rumkugeln in Austria - are a classic holiday treat everyone looks forward to. These no-bake chocolate rum balls are rich, a little boozy, and incredibly easy to make. Made with dark chocolate, almond flour, and plenty of rum, then rolled in cocoa powder or desiccated coconut, they’re the perfect Christmas dessert for anyone who loves chocolate.

They’re also a fantastic edible gift. Gluten Free Rumkugeln pack beautifully in small bags with a festive ribbon, making them a thoughtful homemade holiday gift. And trust me - just ask my stepdad, who waits all year for my mom’s first batch - they never make it to Christmas Day.

How to make Gluten Free Rum Balls

There are two ways to make Rum Balls - you can either place all the ingredients in the bowl of your food processor or mix them by hand in a mixing bowl.

1. This might be the most labor intense part of this recipe. I like to wear gloves while doing this. Using the coarse side of a box grater carefully grate the dark chocolate on a piece of parchment paper. This way you can transfer the grated chocolate easily to a mixing bowl.
2. In a mixing bowl combine the grated chocolate, almond meal, powdered sugar (also known as confectioners’ sugar) and kosher salt. With a spatula or spoon mix until evenly combined.
3. In a separate bowl combine the aquafaba, rum, water, and vanilla extract. Make a small well in the center of the bowl with the dry ingredients and add the wet ingredients to it.
4. Using a spatula mix or clean hands, stir everything together until a soft dough forms.
5. Cover the bowl with Rum Kugel dough mixture with a lid or some plastic wrap and place in the fridge for at least 45 minutes. This way the dough can absorb all the liquids and will be easier to shape.

How to roll and shape Gluten Free Rum Kugeln

Once the mixture for the rum balls has rested, it's time to shape and roll them. I like to use a small cookie scoop to portion out the mixture into around 20-gram balls. Using clean hands, roll them into smooth, small balls. Toss each rum ball in your favorite coatings like unsweetened cocoa powder, chocolate jimmies or coconut flakes.

Transfer the coated rum balls to a parchment-lined air-tight container and store in the refrigerator for up to 3 weeks. The Rum Kugeln will develop more flavors if you allow for them to sit in the refrigerator for a few days before serving.

Storage & Freezing

Gluten Free Rum Balls are the perfect treats to make ahead of time to Christmas and New Year's Eve. As long as they are stored in an airtight container in the refrigerator, they will be good for 3+ weeks. Since they are egg free and dairy-free, they may be stored at room temperature for a few days but for an extended period of time I highly recommend refrigerating them. You can also place them in the freezer if you like.

Do rum balls contain egg?

My Mom's original Rum Ball recipe does contain raw egg whites. Since they can cause some concerns regarding food born illnesses, I replaced them with aquafaba, the liquid found in canned chickpeas. If you want to use pasteurized egg whites instead, please feel free to do so.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.