Festive & Easy Rum Balls

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Sally’s

Total Time

2 hours, 45 minutes (includes refrigerating)

Prep Time

45 minutes

Cook Time

0 minutes

Rating

(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

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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.

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.

Categories

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Seasonal Recipes

Skill Level

other

Festive & Easy Rum Balls

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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