Small Batch Rum Balls
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Six no-bake rum balls are made from crushed vanilla wafers, ground nuts, cocoa, and honey, then rolled in sprinkles or sugar.
Ingredients
- ½ cup plus 2 tablespoons crushed vanilla wafer cookies (around 22 cookies)
- ¼ cup ground nuts (pecans, walnuts, cashews or hazelnuts)
- ¼ cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons rum
- 1 tablespoon honey
- Optional coatings: sprinkles, powdered sugar, cocoa or minced nuts
Equipment
- food processor
- mixing bowl
- whisk
- fine sieve
Directions
- Grind the vanilla wafers into fine crumbs in a mini food processor, about 20 seconds. Move them to a bowl.
- Grind the nuts finely and mix them into the cookie crumbs.
- Sift the powdered sugar and cocoa into the bowl and mix well. In a small bowl, whisk the rum and honey until the honey dissolves.
- Stir the rum mixture into the crumbs until you have a dough you can shape. Add a tiny bit more rum only if it is too dry.
- Roll the dough into 6 balls about 1 inch wide and set them on wax paper. Roll each ball in the coating you like.
Notes
Store airtight at room temperature or in the refrigerator for up to 10 days. If the balls take on moisture, roll them in powdered sugar again before serving.
Nutrition
Serving: 29g | Calories: 121kcal | Carbohydrates: 17g | Protein: 1.4g | Fat: 4.7g | Saturated Fat: 0.7g | Trans Fat: 0.1g | Cholesterol: 0.9mg | Sodium: 34mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 rum balls; ½ cup plus 2 tablespoons crushed vanilla wafer cookies counted as vanilla wafers (a cup of crumbs 100 g), ¼ cup ground nuts (pecans (the first choice counted), rum counted as distilled spirit 80 proof. Brands and portions vary, so use it only as an approximation.