Who doesn’t love rum balls?! Combining rum and chocolate is like the ultimate dessert, right? These vegan rum balls were actually inspired by a complete failure in the kitchen I experienced last weekend. We’ve been watching the olympics the past few weeks and I was inspired to try to make a traditional brazilian dessert, brigadeiros (but make them vegan). They are usually made with butter, sweetened condensed milk and cocoa powder. I recently found vegan sweetened condensed coconut milk in Sprout’s and really wanted to use it in a new recipe. Brigadeiros just seemed perfect.
Well take one was a complete fail. I ended up over reducing the “dough” and when I poured it onto a greased ceramic plate it hardened into a rock (and even cracked the plate nearly in half, ha).
Eric mentioned that they looked like the rum balls his mom makes in December (her rum balls are to die for) and that we should make some. And this is the evolution of these rum balls.
I first made a vegan pound cake, which actually turned out quite great. I think I’ll be able to use this recipe for many other things in the future.
I then crumbled the pound cake in a mixing bowl along with rum (of course), cocoa powder and melted chocolate chips.
Mix it up, roll into balls, and dip in sprinkles. Easy as pie.