Dairy-Free Cocoa Rum Balls
Prep time
Total time
These festive treats can be enjoyed the same day, but are best when made a couple of days in advance. This gives the flavors time to develop. The Prep time noted is hands-on time only!
Serves: about 24 servings
  • 12 ounces dairy-free vanilla wafer cookies (see Recipe Tips above)
  • 1 ½ cups chopped pecans or almonds
  • ¾ cup + 2 tablespoons powdered sugar, divided (see Recipe Tips above)
  • ¼ cup cocoa powder
  • ½ cup + 1 shot vanilla or coconut rum (like Malibu), divided
  • 3 tablespoons non-GMO light corn syrup or agave nectar
  1. Put the cookies and nuts (unless you prefer the texture of coarse nuts) in your food processor, high-power blender, or spice grinder (in batches) and pulse until crushed into crumbs, or even powdered (depending on the consistency you prefer).
  2. Pour the ground cookies and nuts into a large bowl. Add the ¾ cup powdered sugar and cocoa powder and stir to combine. Add the ½ cup rum and liquid sweetener, and stir until evenly combined into a dough.
  3. Have the shot of rum, because the bottle is now open and you deserve it. If it's morning, put it in your coffee, because ... you know.
  4. Put the remaining 2 tablespoons powdered sugar in a shallow dish. Shape the dough into 1-inch balls and roll each ball in the powdered sugar to coat.
  5. For the best flavor, store the rum balls in an airtight container for 2 to 3 days prior to serving. If desired, you can roll them again in powdered sugar before serving.
Non-Alcoholic Option: Substitute ½ cup orange juice and 1 teaspoon orange zest for the rum.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/cocoa-rum-balls