Chestnut-Marzipan Rum Balls


  • Prep Time35 mins
  • Total Time1 hr 35 mins
  • Makes30
Chestnut-Marzipan Rum Balls
Chatelaine Triple Tested


  • 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.

Nutrition (per serving)

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

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