Indulge in the delightful world of indulgence with these Rum Balls. These delectable treats are a testament to the power of plant-based creativity. These no-bake wonders are so easy to make in 3 different ways!
These rum balls are absolutely delicious!
Fact: They are absolutely delicious, and well you know, rummy.
Even though I used cocoa powder, shredded coconut and rainbow sprinkles to roll these in, the varieties are endless.
Does it taste good and sweet? Roll rum balls in it. That’s basically your lesson of the week. Use it well, okay?
By the way, these are very much loaded with alcohol. But it’s such a typical Christmas treat, I’ve included a kid-friendly version.
Tips for Success:
- Rum Flavor : Adjust the amount of rum to your liking. Some prefer a stronger rum flavor, while others may prefer a milder taste.
- Storage : Store the rum balls in an airtight container in the refrigerator. They can also be frozen for longer shelf life.
- Kid-Friendly : To make these suitable for kids or those avoiding alcohol, simply replace the dark rum with your favorite non-dairy milk. It’s a win-win for everyone at the table!
Ingredients
- 250 g plain sweet biscuits processed into crumbs , such as graham crackers
- 4 tablespoons good quality cocoa powder , approx 30g, sifted
- 1 cup dessicated coconut , approx 85g
- 1 14 oz. can non-dairy sweetened condensed milk
- 2 1/2 tablespoons dark rum to taste , Replace with non dairy milk for kid-friendly version
- Extra sweetened cocoa , sifted, shredded coconut, and rainbow sprinkles to roll the balls in.
Instructions
- Place biscuit crumbs, cocoa powder and dessicated coconut in a bowl and give it a quick stir to combine. Add condensed milk and rum and stir with wooden spoon until it comes together in a dough. Chill in the freezer for about 5 minutes if it has softened.
- Roll into small balls with your hands and roll in cocoa powder or decoration of your choice. Place on a baking paper lined baking tray or plate and chill if serving on the day. If it starts to get sticky and melty as you’re rolling, store it in the fridge to firm it up.
- Serve and enjoy!
- If you are preparing these in advance, place the baking tray of formed rum balls in the freezer. When frozen, store them in an airtight container in the freezer. They will last a few weeks so you can prepare them ahead of Christmas Day.
Notes
Rum Balls 3 Ways
Ingredients
- 250 g plain sweet biscuits processed into crumbs such as graham crackers
- 4 tablespoons good quality cocoa powder approx 30g, sifted
- 1 cup dessicated coconut approx 85g
- 1 14 oz. can non-dairy sweetened condensed milk
- 2 1/2 tablespoons dark rum to taste Replace with non dairy milk for kid-friendly version
- Extra sweetened cocoa sifted, shredded coconut, and rainbow sprinkles to roll the balls in.
Instructions
- Place biscuit crumbs, cocoa powder and dessicated coconut in a bowl and give it a quick stir to combine. Add condensed milk and rum and stir with wooden spoon until it comes together in a dough. Chill in the freezer for about 5 minutes if it has softened.
- Roll into small balls with your hands and roll in cocoa powder or decoration of your choice. Place on a baking paper lined baking tray or plate and chill if serving on the day. If it starts to get sticky and melty as you’re rolling, store it in the fridge to firm it up.
- Serve and enjoy!
- If you are preparing these in advance, place the baking tray of formed rum balls in the freezer. When frozen, store them in an airtight container in the freezer. They will last a few weeks so you can prepare them ahead of Christmas Day.
Notes
Nutrition
Rum Balls 3 Ways https://jessicainthekitchen.com/rum-balls/ December 9, 2012
<img loading=“lazy” src=“https://jessicainthekitchen.com/wp-content/uploads/2013/01/2013-01-28-06.04.40.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Chip with Super Bowl Sunday Ready Buffalo Chicken “Crack” Dip on it. - 3”>
After seeing many blog posts from over the years on vegan chicken dip aka vegan buffalo chicken dip, I decided to finally give it a try. What could possibly be bad about (plant based) cream cheese, blue cheese, plant based chicken and most importantly hot sauce?
I kid you not: seconds after this came out of the oven a certain greedy foodie grabbed for a cracker and dipped. And smiled. And completely burned her mouth. Then took another piece. And blew…and got burnt again. Don’t worry, I didn’t repeat this.
But this buffalo chicken dip is all sorts of amazing. I’m throwing all legal grammar out the window to say: YOU GOTTA MAKE THIS. I’m not sure what happened…I woke up from a daze and realized I had eaten way too much (after it cooled down a little). Rave reviews all around, and a pack of crackers later, I would give this 5 stars.
Let’s talk about the ingredients for buffalo chicken dip. The plant based chicken is so easy to shred – all you need is tear it with a fork or your hands. Voila. The mixes of vegan cheeses are the best combination and you will thank yourself for buying that vegan blue cheese.
The hot sauce. Do NOT put less than the 10 ounces. I used about 5 ounces saying oh come on 10 ounces is ridiculous. The dip was slightly spicy. For Sunday, I will be ouncing-it-up insert lame smile here. The combination is great. I also broiled the top of mine so I got a nice bubbly and brown cheesy top. I have no regrets from making this beauty.
Got a Super Bowl party? This is a staple that is needed. I will definitely be remaking buffalo chicken dip for the Super Bowl party I’m attending.
Ingredients
- 1 pound vegan chicken , homemade or store-bought
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon seasoned salt
- 2 tablespoons vegan unsalted butter
- 8 ounces vegan cream cheese
- 2.5 oz crumbled vegan blue cheese
- 1 cup vegan shredded Sharp cheddar cheese
- 5 to 10 ounces Hot Sauce**
Instructions
- Tear your vegan chicken intro shreds. Set aside.
- In a saucepan over low heat, melt the garlic powder, cayenne, seasoned salt, vegan cream cheese, vegan butter, and vegan blue cheese together until melted.
- Stir in the vegan chicken, 1/2 cup of the shredded cheese and the hot sauce.
- Pour into a greased baking dish and top with remaining cheese.
- Bake at 400F/200C until nice and bubbly and hot for 15-20 minutes, and the cheese is all melted. Broiling is optional.
- Serve with chips, crackers and celery.
