I just love this healthy version of the Australian Christmas classic! High in protein, magnesium, antioxidants and liver detoxifying nutrients (just enough to offset the inclusion of rum!)

Allergens: GF / DF / NF

Ingredients;

• 1.5 cups cooked quinoa

• 2 tbsp cacao + additional for coating

• 3/4 cup sultanas

• 1 cup desiccated coconut

• 1/4 cup tahini

• 3 tbsp rice malt syrup

• 1 tsp vanilla essence

• Approx 1 cup of Rum (white or dark)

Method;

Soak the sultanas in the rum (just enough to cover the sultanas) for at least an hour.

Meanwhile, cook the quinoa according to packet instructions and add to a separate bowl with all other ingredients. NB: you may need to soften the tahini over the stove if it’s a hard consistency or stored in the fridge.

Discard the excess rum once the sultanas are nice and plump with rum, then add to the rum ball mixture.

Place the extra cacao on a plate. Wash your hands then roll the mixture into small balls, covering them with the extra cacao & beetroot before setting aside in an airtight container. Once finished, place the airtight container in the fridge to allow them to firm up before serving.

Makes approximately 15 balls.