Rum Balls (Dairy-Free)

An Australian Christmas treat, these traditional rum balls are made using dairy-free alternatives making them the perfect for everyone! Made with just 5 ingredients, these chocolate and coconut balls are the easiest dessert or snack to have on hand in December.

Course Dessert

Cuisine Australian

Cook Time 15

Chilling Time 30

Total Time 45

Servings balls

Calories 125kcal

Author Sally

Ingredients

250 grams dairy-free plain sweet biscuits such as digestives
1 cup desiccated coconut
¼ cup cocoa powder
320 gram can sweetened condensed coconut milk
¼ cup rum
½ cup desiccated coconut extra for rolling

Instructions

Using a food processor, crush the biscuits into a fine crumb.
Add the biscuits to a large mixing bowl with the coconut and cocoa powder and mix together. Add in the sweetened condensed coconut milk and rum and mix together. Place mixture in the fridge for 30 minutes to make the balls easier to roll.
Scoop tablespoons of mixture and roll into balls between your hands before rolling them in the extra coconut to coat the outside. Place the rum balls on a plate in a layer in the fridge to firm up, before placing them in an airtight container. Rum balls will last 2 weeks in the fridge or 2 months in the freezer.

Notes

Traditionally, rum balls use milk arrowroot or arnott's marie biscuits, however as these contain milk products I used digestives instead. Any plain sweet biscuit (or cookie if you’re in the US) will work here.

If you don’t have a food processor, you can crush the biscuits by placing them in a large ziplock bag and carefully banging the biscuits with a rolling pin, moving them around inside the bag, until they resemble a fine crumb.

I used a dark, spiced rum for these which gives a delicious and rich flavour but any dark rum will work.

Nutrition