Easy Dairy-Free Rum Balls Without Rum Recipe

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by Maggie Turansky


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You will be hard-pressed to find a holiday sweet treat more delicious and satisfying than rum balls. But if you are avoiding alcohol for whatever reason, you may be wondering if it’s possible to make these chewy, sweet orbs without actually using rum (or any other kind of booze). And the answer would be yes!

While rum can add a nice touch and complexity to the finished product, it’s not altogether necessary for a delicious “rum” ball. And this recipe exemplifies this! So whether you’re after a kid-friendly version of this holiday favourite or prefer not to use alcohol when you cook, this is a great option for you.

This recipe also doesn’t use any corn syrup but the end product still has a wonderful, chewy texture that’s making my mouth water right now just writing about it!

Dairy-Free Rum Balls (No Rum!)
Dairy-Free Rum Balls (No Rum!)

How to Make Alcohol-Free Rum Balls

This is technically a no-bake recipe, however, I do recommend using your oven for just a few minutes to toast your coconut – it really amplifies the flavour and makes it taste a bit more complex. If you’re really averse to using the oven, you can also do this on the stovetop.

But I like to spread my unsweetened desiccated coconut over a rimmed baking sheet and then pop it into a 180°C/350°F oven for 3-5 minutes, just until it’s golden and fragrant. Set the coconut aside until you need it.

Ingredients for this recipe
Ingredients for this recipe

Now it’s time to grind your biscuits. You really can use any kind of crisp biscuit you’d like (think the kind you like to dip in your tea), but I personally like Lotus Biscoff biscuits and developed the recipe to use an entire (250g) package of them.

You can make quick work of grinding up the biscuits in a food processor, but you can also put them in a plastic bag and bash them with a rolling pin or the bottom of the pan. You just want a fine consistency of sand no matter how you go about getting there.

Finely grinding the biscuits
Finely grinding the biscuits

Add the ground biscuits to a large mixing bowl. To the bowl, also add in your toasted coconut, some cocoa powder, a good amount of vanilla paste or extract, a pinch of salt to counter the sweetness and some sweetened condensed coconut milk.

The last ingredient is available in the international aisle at well-stocked supermarkets, however, it’s also really simple to make at home if you can’t find it. I’ve outlined how to do in my coconut macaroon recipe.

Basically, all you need to do is cook down a regular sized can of full-fat coconut milk with some sugar until it’s reduced and thick.

Making the rum ball mixture
Making the rum ball mixture

Stir all of this to combine and then cover the bowl with plastic and refrigerate for at least 30 minutes, just to allow the mixture to hydrate and firm up a bit – this makes it much easier to roll into balls.

After it has chilled, use a spoon or a cookie scoop to portion out sixteen balls of the mixture. Roll each ball in a bit more desiccated coconut and use your hands to coax it into a sphere.

At this point, your rum balls are done! You can eat them right away, but we have found them to be at their best after an overnight rest in the fridge.

And if you’re looking for more no-bake desserts, check out my recipe for rice krispie treats!

Coating the balls in coconut
Coating the balls in coconut
Rum Balls Without Rum

Rum Balls Without Rum

These classic "rum" balls are made without any alcohol – but they leave absolutely nothing to be desired!
Tried This? Rate It!
5 from 1 vote
Servings 16
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes

Ingredients
 

Instructions
 

  • Preheat oven to 180°C/350°F. Add the coconut to a rimmed baking sheet and toast in the oven for 3-5 minutes, or until golden and fragrant. Set aside.
    Toasting the coconut
  • Add the biscuits to a large plastic bag, seal it and beat with a rolling pin or small pan until finely ground. Alternatively, grind the biscuits with a few pulses in a food processor.
    Finely grinding the biscuits
  • Add the biscuit crumbs to a large mixing bowl along with the toasted coconut, sweetened condensed coconut milk, cocoa powder, vanilla and salt. Stir until thoroughly combined, cover with plastic and move to the refrigerator to chill for at least 30 minutes.
    Making the rum ball mixture
  • Pour some more desiccated coconut into a shallow dish. Remove the rum ball mixture from the fridge. Using a 30ml (2oz) scoop or a large kitchen spoon, scoop out 16 evenly sized balls, rolling each in coconut and then rolling into a sphere with your hands. Move to the fridge to firm up more, or serve immediately.
    Coating the balls in coconut

Notes

  1. Sweetened condensed coconut milk is available in the international section of well-stocked supermarkets. If you cannot find it, follow the instructions for coconut syrup in my coconut macaroon recipe and make it yourself. Alternatively, you can use a standard can of regular sweetened condensed milk.
  2. Use the weight measurement of salt rather than the volumetric measurement if at all possible. Different brands and types of salt can vary, so going by weight is going to be the most consistent option.

Nutrition

Calories: 158kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 56mg | Fiber: 1g | Sugar: 16g | Vitamin A: 62IU | Vitamin C: 0.04mg | Calcium: 78mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!

These rum balls are absolutely delicious and you don’t even miss the booze. They have an addictive, chewy texture and make the perfect sweet treat to include in a Christmas gift box or at a holiday party.

Are you after some alcohol-free rum balls? Have questions about this recipe? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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