I have put my hand up to make the rum balls at work this year. I always get teased by my so-called friends because even though I've been making what I've been calling rum balls since I was able to use a spoon, my family's recipe is quite deadly. I have since (as in, today) discovered that what I was making was in fact, rum butter. Rum butter is delicious! It's icing sugar, rum and veggie butter mixed together and rolled into balls. We put these on our fruit mince pies and devour. But... anyway.
These rum balls I have made here are the more traditional ones that we are all used to. They are actually freaking delicious. I have them sitting in the fridge now and I can't wait to eat more of them. These rum balls are super easy to make, too. This would be a good one to get the kids involved with.
Time: 15 Minutes.
- One packet of vegan sweet biscuits.
- 3 Tablespoons of cocoa.
- 1 Cup of currants.
- 1 Teaspoon of vanilla.
- 2 Teaspoons of rum.
- 2 Teaspoons of raw sugar.
- One third of a cup of veggie milk (I used almond milk).
- A cup of shredded coconut.
Place the sugar and the milk in a saucepan and bring to the boil, stirring the whole time. As soon as the sugar has dissolved, removed from heat.
Place all of the other ingredients in a blender and blend until the mix is crumbly. Keep blending and slowly add the milk. If the mix is not dry enough, add some coconut until the mix is dry enough to form into balls.
Scoop out heaped teaspoons of the mixture and roll in coconut until you have used all the mixture.
Store in the fridge.
Have a Merry Christmas, guys! :) xx