Vegan Gingersnap Rum Balls
Prep time
Total time
If you’re “unplugged” (or don’t have a food processor), you can crush the gingersnaps and walnuts by enclosing them in a plastic bag and gently rolling over them several times with a rolling pin or wine bottle. If you’re not a fan of gingersnaps, substitute vanilla wafers. (Please note that the Prep time s hands-on time only. This is a make-ahead recipe.)
Recipe type: Dessert
Cuisine: Danish
Serves: 18 rum balls
  • 1 cup finely crushed vegan gingersnap crumbs (can sub gluten-free, if needed)
  • ¼ cup finely crushed walnuts
  • ½ cup plus ¼ cup powdered confectioners’ sugar, divided
  • 2 tablespoons dark rum (can sub apple juice for alcohol-free)
  • 2 tablespoons maple syrup
  1. If the power’s on: Use a food processor to process the gingersnaps and walnuts until finely ground. Then add the ½ cup confectioners’ sugar, rum, and maple syrup and process until well mixed.
  2. If you’re unplugged: Combine the crushed cookie crumbs and walnuts in a bowl with ½ cup of the confectioners' sugar, rum, and maple syrup. Mix thoroughly until the mixture holds together.
  3. To assemble: Shape the mixture into 1-inch balls. Roll the balls in the remaining ¼ cup of confectioners' sugar and arrange them on a plate.
  4. Cover the gingersnap rum balls with plastic film wrap and let them sit for several hours or overnight to allow the flavors to develop. If using an alcohol-free version, it’s best to refrigerate them.
This recipe is reprinted with permissions from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson.
Recipe by Go Dairy Free at