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!
Author: Alisa Fleming
Serves: about 24 servings
Ingredients
- 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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
Notes
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