Description
This is the one holiday treat that’s always gone first at a party, yet requires absolutely no baking! This no-bake recipe creates a fudgy, rich, and decadent treat with a lovely, warm kick of rum. They are incredibly simple to make, perfect for making ahead of time, and taste even better after a day or two!
Ingredients
Units
Scale
- 250 g Plain biscuits (e.g., Arrowroot, Marie, Rich Tea)
- 395 g (one can) Sweetened condensed milk
- 80 g (about 1 cup) Finely desiccated coconut
- 40 g (about 1/3 cup) Rich cocoa powder (unsweetened)
- 1/4 cup Dark or spiced rum
- Extra desiccated coconut or sprinkles, for coating
Instructions
- Crush the Biscuits: Place the entire packet of biscuits into a food processor. Process until they are finely crushed, resembling fine breadcrumbs. (See Notes for no-food-processor method).
- Combine All Ingredients: Transfer your finely crushed biscuits to a large mixing bowl. Add the sweetened condensed milk, 80g desiccated coconut, cocoa powder, and rum. Use a wooden spoon or spatula to mix well until a thick, sticky “dough” forms.
- Roll the Rum Balls: Use a cookie scoop or a tablespoon to scoop out even portions of the mixture. Roll each portion between your hands to create a smooth, round ball. (See Notes if mixture is too sticky).
- Coat the Rum Balls: Place your extra desiccated coconut or sprinkles in a shallow bowl or plate. Roll each freshly-rolled rum ball in the coconut until it’s evenly coated.
- Chill and Store: Place the finished rum balls in a single layer in an airtight container. Store them in the fridge for at least 30 minutes to firm up before serving.
Thermomix Method:
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Place the biscuits in the Thermomix bowl. Crush for 5 seconds / speed 8.
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Add the condensed milk, desiccated coconut, cocoa powder, and rum. Mix for 30 seconds / speed 6.
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Scrape down the sides and repeat if needed.
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Proceed with Steps 3, 4, and 5 above to scoop, roll, coat, and chill.
Notes
- No Food Processor? No Problem: You can use the classic “Ziploc bag” method. Place the biscuits in a large, sealed plastic bag, lay it flat, and use a rolling pin to crush them until they are very fine.
- Sticky Mixture: The mixture will be sticky! If it’s sticking to your hands, try lightly dampening your palms with water or chilling the bowl of mixture in the fridge for 15-20 minutes before rolling.
- Storage: These rum balls are ideal for making ahead. Store them in an airtight container in the refrigerator. They taste even better after a day or two as the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Treat, No-Bake
- Method: No-Bake, Mixing, Chilling
- Cuisine: Australian, American
Nutrition
- Serving Size: 1 rum ball
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
