Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Rum Ball Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 105 reviews
  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 8 minutes (for toasting nuts)
  • Total Time: 48 minutes
  • Yield: About 20 rum balls depending on size 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These Best Rum Balls are a delightful no-bake treat combining vanilla wafers, toasted nuts, cocoa, and a hint of cinnamon all brought together with dark rum and honey. Perfect for holiday parties or as a sweet snack, these bite-sized balls are coated with your choice of powdered sugar, cocoa powder, or crushed nuts for a delicious finish.

Ingredients

Scale

Main Ingredients

  • 11 oz vanilla wafers
  • 1 cup crushed pecans (can also use walnuts, almonds, or hazelnuts)
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1/2 cup dark rum (can also use 151 rum or gold rum)
  • 3 tbsp honey

Toppings

  • powdered sugar
  • unsweetened cocoa powder
  • crushed pecans

Instructions

  1. Toast Nuts (Optional but Recommended): Preheat your oven to 350°F (175°C). Spread the pecans or your choice of nuts evenly on a baking sheet. Bake for 6-8 minutes until they become brown and fragrant. Allow them to cool before processing.
  2. Process Vanilla Wafers: Pulse the vanilla wafers in a food processor until completely crumbled. Transfer the crumbs into a large mixing bowl.
  3. Process Nuts: Using the food processor, pulse the toasted nuts until finely crushed, then add them to the mixing bowl with the vanilla wafer crumbs.
  4. Combine Dry Ingredients: Add powdered sugar, unsweetened cocoa powder, and ground cinnamon into the mixing bowl. Whisk or stir these dry ingredients together until evenly combined.
  5. Mix Wet Ingredients: In a separate bowl, whisk together the dark rum and honey until smooth.
  6. Form Dough: Pour the rum and honey mixture into the dry ingredients. Use a spatula to mix everything thoroughly into a cohesive dough. If the dough is warm or sticky, refrigerate it for about 30 minutes to firm up for easier rolling.
  7. Shape Rum Balls: Using a cookie scoop (#40 or #50 recommended), scoop the dough and roll it between your palms to form smooth balls.
  8. Coat the Rum Balls: Roll each ball in powdered sugar, unsweetened cocoa powder, or crushed pecans. You can use one coating type or a variety for assortment.

Notes

  • Gluten Free Notes: Substitute vanilla wafers with gluten-free graham crackers, shortbread, or sugar cookies ensuring they are firm and filling-free. Confirm rum is gluten-free.
  • Nut Options: Pecans, walnuts, almonds, or hazelnuts can all be used according to preference.
  • Rum Options: Preferably use dark or spiced rum for better flavor. 151 rum can be used for stronger alcohol content.
  • Alcohol-Free Version: Replace rum with 1-2 teaspoons of rum extract plus enough water or apple juice to reach ½ cup of liquid.
  • Storage: Keep rum balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
  • Make-Ahead: Flavors improve after 2-3 days, making these perfect for early holiday preparation.

Nutrition

  • Serving Size: 1 rum ball (approx. 20g)
  • Calories: 110
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/easy-rum-ball-recipe/