Chestnut-marzipan rum balls



35 min


1 h 35 min



Chestnut-marzipan rum balls

The flavours of chestnut and almond marry beautifully. A little flaky salt adds crunch and contrast.


  • 2 cups ground almonds
  • 1 cup icing sugar
  • 2 100-g pkgs roasted chestnuts , patted dry
  • 1 tbsp dark rum
  • 1/8 tsp salt
  • 225-g pkg semi-sweet chocolate , finely chopped
  • 1 tbsp refined coconut oil
  • 1/4 tsp flaked sea salt , such as Maldon


  • WHIRL almonds with icing sugar in a food processor until very finely ground. Add chestnuts, rum and salt. Whirl until mixture starts to come together. Scrape into a bowl. Cover and refrigerate until marzipan is not sticky to the touch.
  • LINE a baking sheet with parchment. Scoop out 2-tsp portions of marzipan mixture. Use lightly damp hands to roll into balls. Arrange 1 in. apart on prepared sheet. Freeze until firm, about
    1 hour.
  • MICROWAVE chocolate with coconut oil in a small bowl until almost melted, 1 min. Stir until smooth.
  • USING 2 forks to hold a ball, coat with chocolate. Let excess chocolate drip off, then return to baking sheet. Immediately sprinkle with a few flakes of salt (chocolate will firm up very quickly). Repeat with remaining balls. Serve immediately or refrigerate up to 5 days.

How to melt chocolate using a double-boiler

Nutrition (per serving)

  • Calories
  • 36,
  • Protein
  • 2 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 5 g,
  • Fibre
  • 1 g,
  • Sodium
  • 19 mg.
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