Festive & Easy Rum Balls
Total Time
2 hours, 45 minutes (includes refrigerating)
Prep Time
45 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(13)
Ingredients
30–36
- 1 and 1/4 cups (150g) pecans
- 38 Biscoff cookies (300g) or Nilla Wafers
- 2 Tablespoons (10g) natural or dutch-process unsweetened cocoa powder
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) spiced rum
- 2 Tablespoons (30ml) honey
- 1 cup desiccated unsweetened coconut (100g) OR finely chopped pecans (130g)
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Preparation
Step 1
Place the pecans and Biscoff cookies in a food processor, and process until finely ground into crumbs. Add confectioners’ sugar and cocoa powder, and pulse a few times until combined.
Step 2
Transfer the mixture to a large bowl. (Do not do this step in the food processor.) Add the spiced rum, vanilla, and honey. Stir with a spatula until completely combined into a wet dough. Let sit for 10 minutes to give the crumbs time to absorb the liquid. During that time, place your coatings of choice in small bowls, for rolling.
Step 3
Scoop a Tablespoon of the mixture (about 20g) and roll into a ball. Mixture will be a little wet—that’s ok. Roll the ball in coating and place on a lined baking sheet or tray. Repeat with remaining dough.
Step 4
Refrigerate the rum balls for at least 2 hours and up to 5 days. I strongly recommend at least 1 day for best taste and texture. If refrigerating for longer than a few hours, cover tightly. The rum balls are also fine at room temperature for a few days.
Step 5
When serving, you can place the rum balls in mini baking cups to keep any loose coatings from getting too messy.
Step 6
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Chef's notes
Make Ahead & Freezing Instructions:
These rum balls taste even better after a couple days in the refrigerator! To freeze
Special Tools:
Food Processor, Glass Mixing Bowls, Silicone Spatula, Baking Sheet (or similar tray), Silicone Baking Mat or Parchment Paper Sheets, Mini Baking Cups.
Nut-Free:
For a nut-free version, use 12–14 more Biscoff cookies (or about 90g) instead of pecans.
Other Nuts:
You can use walnuts instead of pecans.
Substituting Nilla Wafers for Biscoff:
Use one 11-ounce (311g) box to yield about 3 cups of crumbs. Note that Nilla Wafers are not dairy- and egg-free.
Cocoa Powder:
Use either unsweetened natural or Dutch-processed cocoa powder. High-quality cocoa powder recommended.
Rum:
Can use dark or coconut rum instead of spiced rum.
