Rum Balls
Indulge in the delightful world of indulgence with these Rum Balls. These delectable treats are a testament to the power of plant-based creativity. These no-bake wonders are so easy to make in 3 different ways!
These rum balls are absolutely delicious!
Fact: They are absolutely delicious, and well you know, rummy.
Even though I used cocoa powder, shredded coconut and rainbow sprinkles to roll these in, the varieties are endless.
Does it taste good and sweet? Roll rum balls in it. That’s basically your lesson of the week. Use it well, okay?
By the way, these are very much loaded with alcohol. But it’s such a typical Christmas treat, I’ve included a kid-friendly version.
Tips for Success:
- Rum Flavor: Adjust the amount of rum to your liking. Some prefer a stronger rum flavor, while others may prefer a milder taste.
- Storage: Store the rum balls in an airtight container in the refrigerator. They can also be frozen for longer shelf life.
- Kid-Friendly: To make these suitable for kids or those avoiding alcohol, simply replace the dark rum with your favorite non-dairy milk. It’s a win-win for everyone at the table!
Rum Balls 3 Ways
Ingredients
- 8.8 oz plain sweet biscuits, such as graham crackers, processed into crumbs, 250g
- 4 tablespoons good quality cocoa powder, sifted, approx 30g
- 1 cup desiccated coconut, approx 85g
- 1 can non-dairy sweetened condensed milk (14 ounces), 397g
- 2 ½ tablespoons dark rum to taste, replace with non-dairy milk for a kid-friendly version, 37.5ml
- Extra sweetened cocoa, sifted, shredded coconut, and rainbow sprinkles to roll the balls in.
Instructions
- Place biscuit crumbs, cocoa powder, and desiccated coconut in a bowl and give it a quick stir to combine. Add condensed milk and rum, and stir with a wooden spoon until it comes together into a dough. Chill in the freezer for about 5 minutes if it has softened.
- Roll into small balls with your hands and roll in cocoa powder or decoration of your choice. Place on a baking paper-lined baking tray or plate and chill if serving on the day. If it starts to get sticky and melty as you're rolling, store it in the fridge to firm it up.
- Serve and enjoy!
Notes
- Fine, even crumbs. When crumbling your biscuits, aim for a fine, even texture. Finer crumbs will hold together better, and making sure they are even will produce a more appealing texture.
- Sift the cocoa powder. Sift the cocoa powder to avoid any clumps.
- Keep the dough cold. Give the dough some time (roughly 5 minutes) in the freezer before you roll it into balls. This will make it easier to work with. If it becomes too sticky as you roll, you can return it to the freezer for a few minutes.
- Rum adjustment. If you prefer a stronger rum flavour, add more rum (you might need to add more biscuit crumbs, too, to balance the extra moisture). If you want to tone down the rum flavour, swap some of it for plant milk.
- Storage. When stored in an airtight container, these rum balls will keep in the fridge for up to 1 week. You can also flash freeze them, load them into a freezer bag, and freeze for up to 5 weeks. Let the rum balls thaw for a little bit on the counter before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
