Rum balls would have to be one of my favourite desserts of all time. If a cafe offers rum balls, I will always pick them.
However not many cafes or restaurants do them anymore, or for some reason, they have something in them that’s not vegan-friendly— it usually’s biscuits.
When we were in Zagreb last year in a vegan cafe, they had rum balls in their display window. My jaw dropped, they looked terrific. They were pretty massive, looked like a big scoop of ice cream—they called it a choco-rum bomb. It was so rich and so amazing that I came back again to order it the next day. It has inspired me to make a slightly healthier version of the ones that I ate and others that you can find around.
While travelling, I’ve also been inspired to recreate a few old classics like tiramisu, sacher torte, vanilla slice and strudel with cherries and cream cheese (which can also be with either poppy seeds or walnuts).
Hope you enjoy this recipe and that it takes you back to a nice warm fuzzy feeling 🙂
- 2/3 cup shredded or desiccated coconut
- 1 cup almonds
- 10 medjool dates, pitted
- ¼ cup coconut oil
- ½ cup cacao powder and extra for rolling
- 2 tbs maple syrup
- 1.5 tbs rum flavouring or to taste
- Place all ingredients in food processor using and S blade and blend until the mixture come together. It should stick together well when you pinch it between your fingers.
- Roll into 22 bite sized balls coating with raw cacao powder.
- I like mine after they've been in the freezer and sat out for about 5 minutes. They are nice and chewy.