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Looking for an easy holiday treat that doesn’t need an oven? These no-bake rum balls are your answer! They’re basically Christmas in bite-sized form, perfect for parties, gift-giving, or when you need a little sweet pick-me-up during the busy holiday season. Made with simple ingredients you probably already have in your pantry, these rum balls come together in just minutes. Fair warning though – they tend to disappear just as quickly as they’re made!
Possible Ingredient Alternatives
Nilla wafers can be replaced with graham crackers or digestive biscuits for a similar texture and flavor profile. Crush them to the same consistency as you would the wafers. For a gluten-free option, use almond flour or crushed gluten-free cookies.
Dark rum can be substituted with rum extract mixed with water for an alcohol-free version. Use 1 tablespoon of rum extract mixed with 3 tablespoons of water to replace the 1/3 cup of rum. For a different flavor profile, try bourbon or brandy in equal amounts.
Maple syrup can be swapped with honey or agave nectar. Use slightly less honey or agave as they are sweeter than maple syrup. For a lower-sugar option, consider using a sugar-free syrup made with stevia or monk fruit. Adjust the quantity to taste, as these alternatives may have different sweetness levels.
| Preparation Time | 20-30 minutes |
| Cooking Time | 0 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 10-15 g
- Fat: 60-70 g
- Carbohydrates: 180-200 g
Ingredients
- 1 package nilla wafers
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark chocolate chips
- 1/4 cup maple syrup
- 1/3 cup dark rum
- Sweetened shredded coconut (for coating)
- White chocolate (for coating)
Step 1: Prepare the Dry Ingredients
Begin by adding one package of Nilla wafers to the bowl of a food processor.
To this, add a small amount of powdered sugar, high-quality unsweetened cocoa powder, and mini dark chocolate chips or chopped bar chocolate.
Pulse the mixture on and off until it is finely ground and well combined.
Step 2: Incorporate the Wet Ingredients
With the dry mixture still in the food processor, add maple syrup and just over a third of a cup of dark rum.
Pulse the mixture again until it reaches a relatively stiff but moldable texture.
Step 3: Form the Rum Balls
Transfer the mixture from the food processor to a bowl.
Scoop out portions of the mixture and roll them into smooth balls using your hands.
Once all the rum balls are formed, arrange them on a tray and chill in the refrigerator for a while to firm up.
Step 4: Finish and Decorate the Rum Balls
For the first finishing method, toss the chilled rum balls in powdered sugar until they are coated to your desired level.
For the second finishing method, melt white chocolate in a bowl over hot water or in the microwave.
Dip each rum ball into the melted white chocolate using forks to ensure they receive an even coat.
Immediately transfer the coated rum balls into finely shredded coconut, pressing gently to shape.
Step 5: Present and Store
Place the finished rum balls on a plate or platter.
For an optional touch, dust the presentation with powdered sugar to give a frosty appearance.
Store the rum balls in the refrigerator until you are ready to serve them.
