Gluten-Free Rum Balls Recipe

Gluten Free Rum Balls — known as Rumkugeln in Austria — are a timeless holiday confection. These no-bake chocolate rum balls are rich, slightly boozy, and simple to prepare. They’re made from dark chocolate, almond flour, and a splash of rum, then rolled in cocoa powder, shredded coconut, or chocolate sprinkles. The result is a dense, chocolate-forward bite that’s perfect for holiday dessert platters or edible gifts.

Rumkugeln travel well and make wonderful homemade presents: pack a few in a small box or cellophane bag, tie with a ribbon, and you have an elegant, personal gift. They’re also great to prepare ahead of holiday gatherings since the flavors deepen after a few days of resting in the refrigerator.

Recipe Ingredient Note

Dark chocolate: Use a quality dark chocolate bar, ideally 60% cocoa or higher, for the best flavor and texture. Chocolate chips won’t grate properly, so choose a bar that can be coarsely grated or finely chopped.

Almond flour: Almond flour (blanched) provides structure and a pleasant nutty background. You can substitute hazelnut or walnut flour for a different flavor profile or mix nut flours if preferred.

Aquafaba: Traditional rumkugeln often use raw egg whites. To avoid raw eggs, aquafaba (the liquid from a canned chickpea) replaces the whites here. It binds the mixture without imparting a bean flavor.

Rum: Light, dark, spiced rum, or bourbon all work in this recipe. Spiced rum adds warm holiday notes and pairs especially well with chocolate. If you prefer not to use alcohol, see the FAQ below for suitable alternatives.

Toppings: For finishing, consider dutch-process cocoa powder, unsweetened shredded coconut, or chocolate sprinkles. These provide texture contrast and make the rum balls look attractive on a plate.

How to make Gluten Free Rum Balls

You can make these rum balls either in a food processor or by hand in a mixing bowl. Both methods work well; the processor yields a very even texture, while hand mixing gives you more control over consistency.

1. Grate the dark chocolate using the coarse side of a box grater onto a sheet of parchment paper. Grating on parchment makes it easy to gather and transfer the chocolate to the mixing bowl.
2. In a mixing bowl, combine the grated chocolate, almond flour, powdered sugar (confectioners’ sugar), and kosher salt. Stir until evenly distributed.
3. In a separate small bowl, mix aquafaba, rum, water, and vanilla extract. Make a shallow well in the dry ingredients and pour the wet mixture into it.
4. Mix with a spatula or clean hands until a soft dough forms. If it feels too loose, chill briefly; if too dry, add a teaspoon of water or rum at a time until it comes together.
5. Cover the bowl and refrigerate for at least 45 minutes. Chilling firms the mixture and makes it easier to shape.

How to roll and shape Gluten Free Rum Kugeln

After chilling, portion and shape the dough into bite-sized balls and coat them in your desired finishing. A small cookie scoop helps keep portions consistent.

• Portion the dough into roughly 20-gram pieces using a small cookie scoop or measuring spoon.
• Roll each portion between your palms to form a smooth ball, then immediately roll in cocoa powder, shredded coconut, or sprinkles to coat evenly.
• Arrange finished rum balls on parchment paper and transfer to an airtight container. Store in the refrigerator for up to three weeks. Allowing them to rest a day or two in the fridge will meld and deepen the flavors.

Storage & Freezing

Rumkugeln keep very well and are an excellent make-ahead treat for holidays. Store them in an airtight container in the refrigerator for up to three weeks. Because they are egg-free and dairy-free, they can sit at room temperature for a day or two, but refrigeration is recommended for longer storage.

You can freeze rum balls for longer keeping: place them on a tray to freeze solid, then transfer to a freezer-safe container or bag. Thaw in the refrigerator before serving.

Do rum balls contain egg?

The traditional Austrian version often uses raw egg whites. This recipe replaces them with aquafaba for food-safety reasons. If you prefer, pasteurized egg whites can be used as a substitute.

Note about salt in recipes

Different salts vary in grain size and salinity. If you swap types of kosher or table salt, adjust the amount to taste. When following recipes, be mindful that brands like Morton’s have finer grains and may deliver more salt per measured teaspoon than coarse crystal salts.

Baking in grams

Baking by weight is more accurate than measuring by volume. Using a kitchen scale improves consistency, especially for gluten-free recipes where flour weights differ from wheat flours. For best results, weigh key ingredients like flour and sugars.

Substitutions and Modifications

Substituting ingredients can change texture and flavor. If you replace almond flour with another nut flour or omit the alcohol, expect subtle differences in density and taste. Adjust liquids and chilling time as needed to achieve a scoopable, moldable dough.