These easy dairy free rum balls are the classic Aussie Christmas treat, made with crushed biscuits, cocoa, coconut and a good splash of rum. They need just 5 ingredients and no baking, and they taste even better after a couple of days in the fridge.
⭐⭐⭐⭐⭐ love this recipe sooooo much! have been using it for the last two years and it’s so easy, and delicious. an absolute hit at our family christmas with all our vegan and non-vegan loved ones. thank you so so so sooooo much! – georgie
There is one food that you can count on being on the table at every Australian Christmas party and that’s the classic rum ball. Made with crushed sweet biscuits, cocoa powder, desiccated coconut mixed with condensed milk and flavoured with rum, these treats are one of the easiest things to make and are a total crowd pleaser.
Since I became dairy free I have spent many Christmas events unable to enjoy these delicious chocolate and coconut treats. I had completely given up on being able to enjoy treats that were made with sweetened condensed milk as nothing else really comes close to the flavour and texture. That was until I stumbled across a coconut milk version in the supermarket.
I first shared this recipe in 2020, and after more than 10 years of being dairy free, it’s still the first thing I make in December. It just doesn’t feel like Christmas until there’s a container of these in the fridge!
👉 Rum balls in Australia vs the US: If you’re in the US, you might know rum balls made with vanilla wafers, pecans and corn syrup. Aussie rum balls are a bit different, using condensed milk and coconut, which gives them a softer, fudgier centre that’s closer to a no bake chocolate truffle.
Key Ingredients
Rum balls use just 5 ingredients but all are essential to creating these delicious treats.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free plain sweet biscuits – traditionally Arnott’s brand milk arrowroot or marie biscuits are used. To keep this recipe dairy free I’ve always used digestives which work perfectly, however Arnott’s Marie biscuits no longer contain milk making them a great option.
- Desiccated coconut – some coconut is added to the balls themselves and then they are rolled in more coconut to finish. Make sure you are using desiccated coconut rather than shredded as it has additional moisture which will impact your end result.
- Cocoa powder – to give the rum balls a rich, chocolatey flavour. Any unsweetened cocoa powder is fine.
- Dairy free sweetened condensed milk – when I first created this recipe the only dairy free condensed milk available at the supermarket was the coconut version, however sometimes I can find the oat milk version which you can see in the photos. If you can’t find any, then you can use this recipe to make your own vegan condensed milk.
- Rum – use any rum you like. I usually prefer to use Kraken or a spiced rum for extra flavour but any will work.
You’ll Also Love: Vegan Chocolate Truffles
How to make rum balls
Step 1: Crush the biscuits into a fine crumb using a food processor. You want it fine like sand with no big chunks.
Tip the crumbs into a large bowl with the desiccated coconut and cocoa powder, and give it a stir.
Step 2: Pour in the condensed milk and rum and mix well until it’s thick and sticky with no dry bits left.
Pop the bowl in the fridge to chill for 30 minutes and make the balls easier to roll.
Step 3: Roll level tablespoons of the mixture into balls between your hands, then roll each one in the extra coconut until it’s coated all over.
Step 4: Place the rum balls on a plate or tray in a single layer and chill for another 30 minutes before transferring to an airtight container for storage.
👉 Tip! Rum balls are even better after a day or two in the fridge. The biscuit soaks up the rum and the flavour gets richer, so make them a couple of days before you need them if you can.
Sally’s Tips for the Best Rum Balls
- If the mixture is too sticky to roll, chill the mixture for another 15 minutes. Rolling with slightly damp hands helps too.
- Keep the balls evenly sized by using a small cookie scoop or a measuring tablespoon. You’ll get about 25 rum balls.
- For those hot Australian summers, store the rum balls in the fridge until just before serving so they don’t go soft on the table.
Kid Friendly Rum Balls (No Alcohol)
To make these without alcohol, leave out the rum and add 1 teaspoon of vanilla extract instead. The mixture will be a little drier without the rum, so you can skip the first chill and roll them straight away.
Make Ahead and Storage Instructions
Rum balls are the perfect make ahead Christmas treat. Keep them in an airtight container in the fridge for up to 2 weeks, so the weekend before Christmas is a great time to make them.
To freeze, pop them in an airtight container for up to 2 months. When you want them, move them to the fridge to thaw.
Recipe FAQs
The rum isn’t cooked, so the alcohol stays in. The whole batch has ¼ cup (60ml) of rum, which is about 2 standard drinks spread across 25 balls. That’s a small amount in each one, but they’re still an adults only treat.
Yes. They hold their shape best cold and soften quickly in the heat, especially in an Australian summer.
Yes, as written they’re vegan as well as dairy free, as long as you use plain digestives and a plant based condensed milk.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Christmas sweets:
Chocolate Coated Honeycomb
Vegan Ferrero Rocher
Vegan Biscoff Fudge
Easy Rocky Road
Rum Balls (Dairy Free)
Ingredients
- 250 grams (9 oz) dairy free plain sweet biscuits such as digestives or Arnott's Marie biscuits
- 90 grams (1 cup) desiccated coconut
- 25 grams (¼ cup) cocoa powder
- 320 gram can (11.25 oz) sweetened condensed coconut milk or homemade dairy free condensed milk
- 60 ml (¼ cup) rum
- ½ cup desiccated coconut extra for rolling
Instructions
- Crush the 250 grams dairy free plain sweet biscuits into a fine crumb using a food processor, or in a zip lock bag with a rolling pin.
- Add the crumbs to a large mixing bowl with the 90 grams desiccated coconut and 25 grams cocoa powder and stir to combine.
- Add the 320 gram can sweetened condensed coconut milk and 60 ml rum and mix until thick, sticky and well combined.
- Refrigerate the mixture for 30 minutes to make it easier to roll.
- Roll level tablespoons of mixture into balls, then roll in the extra ½ cup desiccated coconut to coat.
- Place on a plate or tray in a single layer and refrigerate for another 30 minutes to firm up, then transfer to an airtight container and keep in the fridge.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This post was originally published on the 3rd December 2020. It has been updated to include better instructions, more helpful information and new photos.
Fi says
Do you think you could make these ahead of time and freeze?
Or how long do they last in the fridge. Thanks 😊
Sally says
Yes you can freeze them! When you want to enjoy them, just pop them in the fridge to defrost. But they will keep for around 2 weeks fine in an airtight container in the fridge.
Heather says
Arnott’s Marie biscuits are now vegan 🙂
Sally says
Really?! That’s great news!!
Courteney Boulter says
Hi Sally, any tips on replacements if not using rum?
Sally says
Hi Courteney! You can use a teaspoon of vanilla extract or to taste as a replacement. Your mixture will be a little dryer so you can simple roll into balls straight away rather than needing to chill first. Hope you enjoy them!
Elizabeth Gill says
Love this easy recipe. I used Bacardi Rum which gave a milder flavour. Putting it in the fridge before rolling was a great tip, it was very hot in the kitchen 😁. Thanks.
mim mckay says
I absolutely adore this simple but delicious recipe. It’s a firm favorite with all of my friends vegan or not. I certainly don’t wait for Xmas to make them, an all year round favorite.
Thanks so much for sharing😋😋😋
Sally says
Love this! Thanks for your comment and so glad you enjoy them year round!
Frances Frederic says
Perfect for my vegan friend. Made them with vanilla. Best after a couple of days in the fridge. 💕
Sally says
Fantastic, thanks for sharing Frances!
Georgie says
Love this recipe sooooo much! Have been using it for the last two years and it’s so easy, and delicious 🥹
An absolute hit at our family Christmas with all our vegan and non-vegan loved ones. Thank you so so so sooooo much!
Ps. Can absolutely make this with a little more rum (I used Kraken Spiced Rum) for extra kick 😅
Sally says
Thanks so much Georgie! Glad you and your family enjoyed them! And yes, I also use Kraken – it’s the best!