A Christmas classic recipe, rum balls made simple with just five ingredients.
Dairy-free and vegan this traditional Australian treat will surely be a crowd pleaser this December.
Rum balls have never missed a Christmas in my family. This recipe, made with crushed Weet-Bix and coconut has been a crowd pleaser since way back. In fact this was my Nanna's recipe, who pasted it onto my mum and now, myself.
Since switching to a plant-based lifestyle in xxxx I was on a mission to adapt this classic recipe to a plant-based (vegan) version. This was made simple when I stumbled upon the coconut condensed milk alternative in my local supermarket.
You can find this delightful creation in the international aisle at your local Woolworths.
The second key ingredient is the Weet-Bix. Low cost and usually a pantry staple, these are the perfect base for our rum balls. High in fibre and low in sugar its incomparable to other rum ball recipes based on biscuits.
Our other key ingredients include coconut, rum (of course) and cacao powder. I switched out the traditional cocoa powder for cacao powder (yes, there is a difference - read about it here). But trust me when I say you won't notice a difference in flavour. The sweetness of the coconut condensed milk balances out the bitterness of the cacao powder.
Now down to the good stuff...the rum. I typically have on hand a Bundaberg rum. However this year I have opted for a local rum, by Beenleigh Artisan Distillers. I was pleasantly surprised by this rum, it has been hidden in my own backyard for many years.
Let's Get Rum-Balling...
These rum balls are a simple and quick recipe that you can whip up in 5 minutes. However, you will need to set this mixture in the fridge overnight. Right, let's get to it!
Start by crushing your Weet-Bix into a fine crumb, leaving some little chunky bits for texture and crunch. The easiest way to do this is by hand. However you could opt for a food processor here, just be careful not to over-blend them.
Add in the coconut and cacao powder, and mix until combined. Next pour in the coconut condensed milk and rum. Mix together until a sticky chocolate mixture is formed.
Now this is it important bit...in order to roll this mix into ball you must refrigerate this mix. So pour this mixture into an air-tight container and store in your fridge overnight or for a minimum of 4 hours.
Once refrigerated you will notice the coconut condensed milk has hardened and created the perfect consistency for rolling. I hope you aren't afraid of getting your hands dirty!
Press together 2 tablespoon of mixure between your hands and begin to roll into a ball. Lastly, coat in fine coconut. This recipe typically makes 16 balls, depending on how large or small they are made.
Store these rum balls in your fridge for up to 2 weeks. But let's be honest...they won't last that long... ;)
Rum Balls (vegan & dairy-free)
- 8 Weet-Bix
- 1 cup coconut
- 2 heaped spoons of cocoa/cacao
- 1 can of coconut condensed milk
- 2 tbsp - 1/4 cup of rum (depending on how strong you like them 😉
- Crush Weet-Bix with hands until fine with some chunks.
- Add in coconut and cacao powder, mix until combined.
- Add coconut condensed milk and rum, mix until combined
- Refrigerate overnight.
- Roll and dust with fine coconut.