Vegan Rum Balls (Easy No-Bake Holiday Treat)
These no-bake Vegan Rum Balls are rich, fudgy, and spiked with spiced rum for the ultimate holiday party treat, or make them alcohol-free for a family-friendly version everyone can enjoy. Rolled in your choice of coconut, cookie crumbs, or sprinkles, they’re easy to prepare, customizable, and actually taste better after a day or two in the fridge, perfect for gifting or entertaining.
Servings: - 36 rum balls
Ingredients
- 1 ¼ cup(s) pecans or walnuts
- 38 Biscoff cookies (10.6 oz / 300 g, or substitute another crisp vegan cookie)
- ¾ cup(s) powdered sugar
- 2 tablespoon(s) cocoa powder
- ½ cup(s) spiced rum (or dark rum or coconut rum, or see notes for alcohol-free version)
- 2 tablespoon(s) maple syrup or agave
- 2 teaspoon(s) vanilla extract
- 1 cup(s) shredded coconut, finely chopped pecans or walnuts, Biscoff crumbs, sprinkles, powdered sugar, or cocoa powder for coating
Instructions
- Make the crumb base: In a food processor, pulse the pecans and Biscoff cookies until finely ground. Add the powdered sugar and cocoa powder, and pulse to combine.
- Add the liquids: In a small bowl or measuring glass, whisk together the rum, maple syrup, and vanilla. Pour into the processor and pulse a few times until a moist dough forms. Let sit for 10 minutes so the crumbs absorb the liquid.
- Shape: Scoop about 1 tablespoon (20 g) of dough and roll into balls.The mixture will feel slightly sticky, that’s exactly what you want. Place the balls on a plate or parchment-lined baking sheet.
- Coat: Roll each ball in your choice of coating, then return to the plate or parchment-lined baking sheet.
- Chill: Refrigerate for at least 2 hours before serving (24 hours gives the best flavor). Store covered in the fridge for up to 5 days, or freeze and enjoy straight from the freezer (my favorite).
Notes
Non-Alcoholic: Replace the rum with ½ cup (120 mL) sweet apple cider (not apple cider vinegar), or apple juice in a pinch.
Non–Food Processor Method: Place cookies in a zip-top bag and crush with a rolling pin until finely ground. Chop nuts very finely with a sharp knife. Mix both in a large bowl with powdered sugar and cocoa. Stir in the rum mixture until a dough forms, then continue with shaping and coating.
Nut-Free: Omit the pecans and add 12–14 more Biscoff cookies (about 90 g).
Make-Ahead: Best after 1–2 days as the flavors meld. Ideal for gifting!
Freezing: Freeze coated or uncoated rum balls in an airtight container for up to 3 months.
For Gifting: Place rum balls in mini cupcake liners inside a tin or box for a festive presentation.
Nutrition
Serving: 1rum ball (recipe makes 34) | Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 33mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg
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