Small Batch Rum Balls
Rich, chocolatey rum balls with a hint of booze, perfect for sharing or enjoying in moderation. This easy no-bake treat is ideal for any occasion!
Servings: 6 rum balls
Equipment
Ingredients
- ½ cup plus 2 tablespoons crushed vanilla wafer cookies (approximately 22 cookies)
- ¼ cup ground nuts (use pecans, walnuts, cashews, or hazelnuts)
- ¼ cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons rum
- 1 tablespoon honey
- Optional for rolling: sprinkles, powdered sugar, cocoa powder, or chopped nuts
Instructions
- Add vanilla wafers to a food processor and pulse until they form fine crumbs, about 20 seconds. Transfer to a large mixing bowl.Note: No food processor? Place the cookies in a zip-top bag and crush them with a rolling pin.
- Process the nuts in the food processor until finely ground, then add them to the bowl with the cookie crumbs.Note: You can also finely chop the nuts by hand if you prefer.
- Sift the powdered sugar and cocoa powder into the bowl with the cookie and nut mixture. Stir until well combined.Tip: Use a fine mesh strainer to sift. Hold it in one hand and gently tap the side to evenly distribute the sugar and cocoa powder.
- In a small bowl, stir together the honey and rum until the honey dissolves completely.
- Pour the rum mixture into the dry ingredients and stir until the mixture comes together. If any dry spots remain, add a splash of rum.
- Scoop out portions of the mixture and roll into balls between your palms. Place the balls on wax paper, a plate, or a nonstick mat.Tip: While you can make them any size, 1-inch balls are a great bite-sized option.
- Roll the balls in your choice of sprinkles, powdered sugar, cocoa powder, or chopped nuts.Tip: Coat the rum balls right after shaping to ensure the toppings stick. If refrigerating, re-roll them in powdered sugar before serving to restore their sugary finish, as refrigeration can cause the sugar to absorb.
- Cover and store the rum balls in an airtight container at room temperature or in the refrigerator for up to 10 days.
Notes
- Read the Recipe First: Take a moment to read through the recipe and ingredient notes before you start to ensure a smooth process.
- Fixing Dough Texture: If the dough is tough to roll, chilling it briefly in the fridge can help. To prevent sticking, lightly coat your hands with cooking spray before rolling.
- Adjusting Rum Flavor: For a stronger rum flavor or if the dough feels dry, add a small splash of extra rum. If needed, balance the texture by mixing in a little more crushed cookie crumbs.
- Customizing Flavor: This recipe already has a bold rum flavor, but you can increase it if you like. Just remember that adding more rum may require a slight adjustment in cookie crumbs to keep the dough the right consistency.
- Short-Term Storage: Store rum balls in an airtight container for up to 10 days. Over time, the flavors deepen as the cookies absorb more of the rum.
- Room Temperature or Refrigeration: You can keep them at room temperature or in the fridge, but I recommend refrigeration for the best flavor infusion.
- Freezing for Long-Term Storage: To freeze, place the rum balls on a baking sheet and freeze for about 2 hours until solid. Transfer them to a freezer-safe bag, removing as much air as possible. They’ll stay fresh for up to 2 months. Thaw in the refrigerator until they’re soft enough to enjoy.
Nutrition
Serving: 1rum ball | Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 27mg | Potassium: 49mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.5mg
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