Easy Nutella Rum Balls potsandplanes.com
RECIPES,  Sweet Tooth

Easy Nutella Rum Balls

Who likes rum balls?


Especially the big, boozy ones they used to sell in bakeries years ago.

But, honestly, I can’t remember the last time I saw them for sale anywhere. Where did they go? I guess they lost their popularity.

In a lunchroom conversation recently, a friend (I’ll call her Mara…haha) shared this easy recipe that her family used to make a batch of rum balls.

They had me at Nutella of course! I just love that stuff!

I gave the recipe a try, and let me tell you that these little gems are darn delicious. They sure satisfied that rum ball carving I was having.

Never one to follow a recipe to a T however, I did make some small changes to the instructions I was given.

First of all I added some finely chopped walnuts to the mix (reminiscent of the rum balls of my youth). Also, I also added the cocoa to the mix rather than rolling the balls in it and I chose to make the rum balls bite size.

They make a great little sweet treat…it’s hard to have just one though, be warned.

Make a batch, put them in a pretty box, tie it up with a bow…and you’ve got yourself a great little gift…perhaps even for Mother’s day.

Here’s my adapted recipe…enjoy!


easy nutella rum balls potsandplans.com
easy nutella rum balls potsandplanes.com
easy nutella rum balls potsandplanes.com
Easy Nutella Rum Balls potsandplanes.com
Print Recipe
5 from 2 votes

Easy Nutella Rum Balls

Servings: 20


  • 1 cup ground almonds
  • 4 tbsp Nutella generous ones!
  • 1 oz Rum
  • 1 tsp cocoa powder optional
  • 1/4 cup finely chopped walnuts
  • 1/4 cup decorating sugar or sprinkles


  • In a medium bowl mix all ingredients (except decorating sugar) together, until well combined, and form into a ball.
  • Using a small teaspoon, cut off small chunks of dough and roll between the palms of your clean hands, setting them aside on a plate.
    Repeat with remaining dough.
  • Add some sugar or sprinkles to a small plate.
    Roll balls in the sugar to coat, and place them on a tray or in individual mini cupcake liners.


*store in a covered container, or in fridge/ freezer if making ahead and you want them to last a long time.
*this recipe can be doubled for a larger batch, by simply doubling all ingredients

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