Easy No-Bake Rum Balls: Your Festive Holiday Treat
A simple, no-bake recipe for festive rum balls, perfect for holidays, made with vanilla wafers, cocoa, and rum.
Equipment
- Food Processor
- Ziploc bag
- Rolling Pin
- Teaspoon or #100 scoop
- Plate or shallow tupperware
- Airtight storage container
Ingredients
Main Ingredients
Rum Ball Mixture
- 1 and 1/4 cups 150g pecans
- 38 Biscoff cookies 300g or Nilla Wafers
- 2 Tablespoons 10g natural or Dutch-process unsweetened cocoa powder
- 3/4 cup 90g confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup 120ml spiced rum
- 2 Tablespoons 30ml honey
Coating (Choose Any)
- 1 cup desiccated unsweetened coconut 100g
- OR
- Finely chopped pecans 130g
Instructions
Make the crumbs:
- Place the pecans and Biscoff cookies in a food processor. Process until they are finely ground into crumbs. Add the confectioners’ sugar and cocoa powder, then pulse a few times until fully combined.
Mix the dough:
- Transfer the crumb mixture to a large bowl (do not add the liquids in the food processor). Add the spiced rum, vanilla extract, and honey. Stir with a spatula until the mixture forms a moist, sticky dough.
Rest the dough:
- Let the mixture sit for 10 minutes so the crumbs can absorb the liquid. Meanwhile, place your chosen coatings in separate small bowls.
Shape the rum balls:
- Scoop about 1 tablespoon (20g) of the dough and roll it into a ball with your hands. The mixture will feel slightly wet—this is normal. Roll each ball in your preferred coating, then place it on a lined baking sheet or tray. Repeat with the remaining mixture.
Chill:
- Refrigerate the rum balls for at least 2 hours, and up to 5 days. For the best flavor and texture, chill them for 1 full day. If chilling for more than a few hours, cover the tray tightly.
Serve:
- When serving, place each rum ball in a mini baking cup to help contain any loose coatings.
Notes
Store at room temperature for up to a week or freeze for up to 3 months. Bring to room temperature briefly before serving.