They're chocolatey, they're creamy, they're boozy - they're vegan rum balls! Such a phenomenal, flavor-packed treat that's perfect for the holidays. Made with real whole foods, gluten-free, without added oil or added refined sugar (just what's in the chocolate chips or bar). Not doing alcohol? No problem - there's an alcohol-free version included!
Prep Time15 minutesmins
Cook Time15 minutesmins
Soak Time2 hourshrs
Total Time2 hourshrs43 minutesmins
Course: Dessert
Cuisine: vegan
Keyword: balls, chocolate, gluten-free, holiday, rum
Servings: 12
Calories: 261.2kcal
Equipment
blender
Double-boiler or small pots and pans
Mixer (stand or hand)
Ingredients
½cupcashewsraw
¾cupwaterfiltered, to soak the cashews
½cupalmond flour
½cupoat flour
⅛teaspoonsaltpink or sea salt recommended
5.3ozbittersweet chocolate70%, or equivalent chocolate chips (about a half bag)
½cupwater
⅓cupmaple syrup
4tablespoonsalmond butter
7tablespoonsrumspiced dark recommended
3-5tablespoonscacao powder
For an alcohol-free version, replace the rum with the following:
½teaspoonvanilla extractif needed, use alcohol-free/vanilla powder
½teaspoonalmond extractif needed, use alcohol-free
7tablespoonsmaple syrupor ¼ cup + 3 tablespoons
Instructions
Soak cashews. Place the raw cashews in a jar or bowl with enough water to cover, about ¾ cup water. Cover and place in the fridge for at least 2 hours.
Dry ingredients. Place the almond and oat flours and salt in a large mixing bowl or the bowl of a stand mixer. With a fork or the paddle of the stand mixer, stir until mixed.
Chocolate. In a double boiler, melt the chocolate on medium-low. (Don't have one? You can make one with a small pan or pot sitting in another pan filled with about an inch of water.) Stir the chocolate until all is melted.
Wet ingredients. Strain the cashews and place them in a blender. Warm water in a teapot until steaming and add ½ cup to the cashews. Blend on high until creamy. Add the maple syrup and almond butter. If making an alcohol-free version, add the extra maple syrup and extracts now. Blend until well mixed.
Combine. Place the chocolate on top of the dry ingredients, using a spatula to get as much as possible out of the pan. Then pour the wet ingredients, with the help of a spatula, over the chocolate and stir with the stand mixer paddle or a hand mixer just until combined.
Add rum. Stir gently while adding the rum, just until well disbursed.
Refrigerate. Place the mixture in the fridge with a towel to cover. Let set overnight, at least 6 hours. The ganache should be firm enough to hold a ball form. If it warms up too much while working, stick it back in the fridge until it's firm again.
Cacao station. Pour a few tablespoons of cacao in the center of a large plate. Set it next to the ganache-filled mixing bowl.
Form the balls. Have a towel handy for your soon-to-be-chocolatey hands. Using a measuring tablespoon, scoop two tablespoons of ganache and form into a ball. Roll the ball in the cacao powder until covered. Drop the ball on a clean part of the plate a few times to remove excess powder. Set the finished ball on a serving plate or in a glass container to store in the fridge. Repeat until all the ganache has been used. Add more cacao powder to the cacao station if necessary.
Serve. Serve immediately or store in the fridge. Can be made a day or two ahead, but watch out - they may disappear before then.
Notes
Note: The time estimates above do not include refrigerating the mixture overnight or at least 6 hours.