Cocoa Rum Balls



Yield: 48 Rum Balls


  • 1-12 ounce package vanilla wafers (such as Country Choice), crushed
  • 1 ½ cups chopped nuts
  • ¾ cup powdered sugar
  • ¼ cup unsweetened cocoa
  • ½ cup light rum
  • 3 Tablespoons light corn syrup
  • 1/8 cup powdered sugar


In a large bowl, combine vanilla wafer crumbs, chopped nuts, the ¾ cup powdered sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1-inch balls; roll in powdered sugar.
Store rum balls in an airtight container for 2 to 3 days prior to serving for best flavor. If desired, roll them again in powdered sugar before serving.


  • Non-Alcoholic – Substitute ½ cup orange juice and 1 teaspoon grated orange peel for the rum.
  • Coconut – Use coconut rum in place of the light rum, and roll in grated coconut.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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