These delicious rum balls are the ultimate boozy adults-only treat. Here, the Country Women's Association prove just how easy it is to make this nostalgic sweet snack, and why they make the best gift idea for your grown up loved ones. Transportable, fuss-free and completely indulgent, this CWA rum ball recipe will be your next go-to.

What you need to know before you start

You’ll need to set aside 2 hours to make these rum balls from start to finish. However, the recipe requires only 20 minutes of hands-on cooking time – the mixture and the rolled balls are chilled in the fridge for at least 1 hour and 30 minutes. 

These no-bake edible balls require basic cooking equipment. We used a food processor to crush the biscuits, however, you can easily place the biscuits in a plastic bag and crush using a rolling pin or the base of a saucepan. You’ll also need a microplane if you’re adding the orange zest. The rum balls are chilled on a baking tray, so be sure you’ve cleared out some space in your refrigerator to accommodate. If you’re short on space, you can also use several smaller plates. 

Why is this the best rum balls recipe?

The Country Women's Association of Victoria is famous for its sweet goods – and once you try this recipe, it's not hard to see why. Made with only a handful of ingredients, this traditional rum ball recipe is delicious. It’s unctuous and the perfect balance of booze, citrus and sweetness. We love that they’re easy to make and store well. Whip up a batch and have them ready for impromptu holiday guests, take them to parties during the silly season or wrap them up as edible gifts.

What is a rum ball?

Rum balls were originally a no-waste Danish recipe for bakers to use up their unsold cakes. They would crumble the cake and mix with rum and cocoa before rolling into balls and coating in coconut.

The beauty of rum balls is that you can easily adapt the recipe to make it your own. Choose your favourite biscuits to crumble, and choose your favourite tipple to add with whatever spices or flavourings you have on hand, like citrus or vanilla. Just remember that whatever fillings you decide to add, they must be small enough to be able to be rolled into balls. So if adding nuts, toast and crush beforehand.

Why are my rum balls dry and crumbly?

Crumbly Christmas balls and truffles are a result of a dry mixture. Simply add more moisture by slowly stirring in an extra 1 teaspoon of rum. See how it feels before adding more, until you achieve the right consistency. If you have the opposite issue and your mixture is too wet, add a little more desiccated coconut to absorb the excess moisture.

Can rum balls make you drunk?

As the recipe name suggests, these sweet edible balls do contain rum. However, it is such a small amount that you’d need to eat a large number before feeling tipsy. In saying that, little kids should steer clear. Feel free to make this recipe kid-friendly by substituting rum with orange juice. Don’t skip this liquid component, as the moisture helps to bind the mixture together. 

What ingredients you’ll need:

Plain biscuits: We use Marie biscuits, however any neutral sweet biscuits will work. They provide a crunchy base for the balls while helping to absorb moisture and bind the ingredients together. 

Sweetened condensed milk: This acts as a binding agent and adds a rich, creamy sweetness to create a smooth texture.

Desiccated coconut: Coconut is used in both the ball mixture and as a coating to add a chewy bite and a subtle nutty flavour. 

Dutch cocoa powder: Cocoa powder imparts a luscious chocolate flavour while balancing the sweetness from the condensed milk and coconut. 

Rum: A key ingredient in this recipe, rum imparts a distinctive, warming flavour, adding a depth of richness and complexity. 

Orange zest (optional): Orange zest imparts a citrus freshness to the balls. 

How to prepare rum balls

This recipe makes 24 rum balls. They’re easy to prepare and don’t require the oven or stovetop. Begin by combining all the ingredients in a bowl. If you’re using orange zest, use a microplane or the fine grater on your box grater. The finer the zest, the better it will mix and infuse with your rum balls. 

Once well combined, allow the coconut and cocoa to absorb any moisture so the mixture is firm enough to roll into balls by placing it in the fridge for at least 1 hour. To make quick work of rolling, we recommend portioning out the mixture before rolling into individual balls. Make sure your hands are cold and dry. If they start to get sticky, wash your hands, finishing with cold water, and dry well before continuing. Chilling the balls again after rolling will firm up the mixture and help the toasted coconut adhere. 

How to store rum balls

Rum balls will keep in an airtight container in the fridge for up to 1 week. Alternatively you can freeze for up to 3 months. When you’re ready to eat, thaw and reroll any balls that have become misshapen before serving. 

What to serve with rum balls

The beauty of rum balls is they can be enjoyed as is! Enjoy them as a post-dinner treat or with a cuppa with afternoon tea. For an elevated dining experience, arrange rum balls on a dessert platter alongside other festive bites like White Christmas slice, chocolate peppermint fudge or hazelnut biscotti.   

If you love this Country Women’s Association rum balls recipe, try this 

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• Victoria sponge cake
• Carrot cake