Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavored with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. This cookie is especially popular during the holiday season.

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It’s not quite the holiday season yet, thus we are “redefining” these gorgeous dark chocolate pecan truffle balls here today – into boozy, woozy, balls of deliciousness.
No coconut, no chocolate sprinkles, but plenty of rum…all for fun!

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Rum Balls Redefined

2 1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup powdered sugar
2 Tbs. + 2 tsp. unsweetened cocoa
1/4 cup rum (save plenty for your Mai Tai in an hour or two)
3 Tbs. light honey (as in, light in color)
2 Tbs. water
additional powdered sugar or crushed vanilla wafers

Mix together wafer crumbs, pecans, powdered sugar, and cocoa. Combine rum, honey and water. Stir into crumb mixture. Shape into 1-in. balls. Roll in additional powdered sugar or wafer crumbs.

Store in an airtight container. 

Wham, Bam, Boozy Balls, YUM!

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