Rum Balls Recipe – Vegan

Rum ballsWho 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.Pound Cake

I then crumbled the pound cake in a mixing bowl along with rum (of course), cocoa powder and melted chocolate chips. Rum Ball Dough

Mix it up, roll into balls, and dip in sprinkles. Easy as pie.

Beaker Rum Balls

 

Vegan Rum Balls
Print Recipe
Chocolate rum balls made with vegan pound cake rolled in sprinkles.
Servings Prep Time
40 rum balls 20 minutes
Cook Time
1 hour
Servings Prep Time
40 rum balls 20 minutes
Cook Time
1 hour
Vegan Rum Balls
Print Recipe
Chocolate rum balls made with vegan pound cake rolled in sprinkles.
Servings Prep Time
40 rum balls 20 minutes
Cook Time
1 hour
Servings Prep Time
40 rum balls 20 minutes
Cook Time
1 hour
Ingredients
For the pound cake
For the rum balls
Servings: rum balls
Instructions
For the pound cake
  1. Preheat the oven to 350 F and line a loaf pan with parchment paper.
  2. In a large mixing bowl whip the butter and sugar until light and fluffy.
  3. Add the vegan sour cream, almond milk, vanilla extract and almond extra. Mix until well combined.
  4. In a separate bowl combine the flour, baking powder, baking soda and salt.
  5. While mixing, slowly pour the dry mixture into the wet mixture until a batter forms.
  6. Pour the batter into the lined loaf pan and bake at 350 F for 50-60 minutes (until toothpick comes out clean).
  7. Allow the pound cake to cool completely to room temperature.
For the rum balls
  1. Crumble the pound cake into a mixing bowl along with the sugar and cocoa powder.
  2. Melt the chocolate chips along with the coconut oil in the microwave.
  3. Pour the chocolate chip mixture over the pound cake while mixing with the paddle attachment.
  4. While still mixing pour the rum into the rum ball mixture and keep mixing until the dough comes together.
  5. Pinch off about 1 tbsp of dough and roll into a ball.
  6. Roll the rum ball in sprinkles and set on a cutting board lined with parchment paper.
  7. Store in the refrigerator until ready to serve.
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