How fast has this year flown? I can’t remember where the months went after about July and now here we are in December again. Being right on the home stretch now for the big day, you’ve probably already attended your fair share of Christmas parties. I’ve had a fair few, all fun and full of classic festive sweets and treats, one of my favourites being the rum ball.
I hosted a Christmas dinner a few weeks ago, and became determined to develop a vegan rum ball recipes so that all of us could enjoy them. Browsing the internet, I realised that it was very difficult to replicate that fudgy texture without the inclusion of condensed milk. One recipe website I read included a comment from somebody asking what they could replace it with, to which the author replied – ‘nothing. You can’t make rum balls without condensed milk, it is a key ingredient’. How disheartening.
Anyway, after much experimenting, I came up with a vegan alternative for the condensed milk – tahini and some kind of sweetener (I used Natvia natural sweetener). The tahini creates this squishy, fudgy texture we all know and love, and the Natvia is the substitute for the sweetness. I also subbed out the biscuits for almond meal, so this recipe is in fact gluten free as well.
You can also easily substitute the rum for rum flavouring or extract, if you’d like to keep this recipe alcohol free as well.
Merry Christmas everyone!
PrintVegan Rum Balls
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 20 balls 1x
- Category: Dessert
Ingredients
- 10 medjool dates
- 200 g almond meal
- ⅓ cup tahini
- 2 tbsp cocoa powder
- 1 tbsp Natvia natural sweetener
- 1 cup desiccated coconut (, plus extra for rolling)
- ¼ cup rum
Instructions
- Place all ingredients into a food processor and blitz until a stick dough is formed.
- Roll into bite-sized balls and coat in extra desiccated coconut. Chill for at least 30 minutes in the fridge before serving.
Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!
This recipe is in collaboration with Natvia.
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