Whipped up these White Rum Balls for Josh’s birthday a few weeks back! (Big 3-1, if anyone wants to know!). They turned out beautifully!
This recipe is so easy, with only 6 ingredients, it’s quite quick to make, and the balls keep for a while in the fridge – in fact, they taste better after a few days, as the flavours of the alcohol really infuse.
I actually used Whiskey, not Rum, in these Rum Balls, because that’s what I had at home. They still tasted really good! You can use whatever you have on hand – even a nice liquor would work well. If you don’t drink, just leave it out, and they will still taste great!
I used Nature’s Charm Condensed Coconut Milk for this because it is amazing!! Love that stuff! I also used Leda Arrowroot biscuits, which taste amazing – and they’re gluten-free. You can use any vegan arrowroot biscuits you can find. Bear in mind that some cookies may be drier than others and you may need to add more moisture to the mix.
They are perfect for Christmas, Easter, or just a treat (they would go really well on a Vegan Cheese and Fruit Platter!)
If you love ball recipes (who doesn’t?) – try out our Pepita, Date & Spirulina Balls, or our White Chocolate Coconut Logs (that can also be made into balls).
Please share this recipe with your family and friends that you know love a good rum ball recipe!
- 1 pkt (205g) vegan arrowroot biscuits
- 1 1/2 cups desicatted coconut
- 1/2 cup vegan condensed coconut milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 - 2 Tbsp Rum or whiskey ( I used Jamisons irish whiskey)
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Process the biscuits first to make a fine crumb, then add coconut and process some more. Then add remaining ingredients and process until mixture is combined. Form into balls and roll in coconut. Makes 19 (ok, 20 if you don't eat some of the mixture!) Store in the fridge. They will taste better after a few days. Enjoy!
