Rum Balls
These no-bake easy rum balls are rich, chocolatey, and spiked with just the right amount of dark rum. Perfect for holiday parties, edible gifts, or a festive make-ahead dessert!
Equipment
- Food processor
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheet
- Parchment paper
- Tablespoon or small cookie scoop
- Microwave-safe bowl or double boiler
- Fork or skewer
- Sieve or sifter
Ingredients
- 1 ¾ cups 200 g finely crushed chocolate cookies or graham crackers
- 1 cup 100 g finely ground pecans or walnuts
- 1 cup 120 g powdered sugar (plus extra for dusting)
- 2 tablespoons unsweetened cocoa powder
- ¼ cup 60 ml dark rum
- 2 tablespoons light honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Line your baking sheet with parchment paper.
- In a food processor pulse cookies set aside then pulse the pecans or walnuts.
- In a large mixing bowl, combine the crushed cookies, ground nuts, powdered sugar, and cocoa powder. Stir until well blended.
- In a small bowl combine rum, honey or (maple syrup), and vanilla extract. Mix until the ingredients form a moist, cohesive dough.
- Scoop out small portions of the mixture (about 1 tablespoon each) and roll them into smooth balls. Place the balls on a parchment-lined tray.
- Refrigerate the shaped balls for at least 30 minutes to firm up.
Notes
Coat with chocolate, nuts, sprinkles, or cookies.
The calorie count does not include coating with chocolate or any other coatings.