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.)
Author: Jon Robertson
Recipe type: Dessert
Cuisine: Danish
Serves: 18 rum balls
Ingredients
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
Instructions
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.
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.
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.
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.