Rumchata Rum Balls Recipe
These no-bake Rumchata Rum Balls are a festive holiday treat for adults! Made with vanilla wafers, pecans, and the creamy cinnamon flavor of Rumchata, these easy rum balls are perfect for holiday parties, cookie exchanges, and gift-giving.
Servings: 24 Makes about 24 rum balls
Calories: 148kcal
Ingredients
- 11 oz Vanilla wafers like Nilla wafers
- 1 1/2 cup chopped pecans
- 1 cup powdered sugar sifter
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp coarse salt
- 1 tsp vanilla extract
- 1/2 cup + 2 Tbsp Rumchata
- 3 tbsp maple syrup
Powdered Sugar Coating:
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
OR Granulated Sugar Coating:
- 1/4 cup white granulated sugar
- 1 tsp ground cinnamon
Instructions
Toast Your Nuts!
- Toasting nuts, especially in a no-bake dessert, will greatly enhance the flavor.
- Preheat oven to 350F° and spread chopped pecans on a baking sheet in one layer. (Don’t overcrowd them.) Bake them for 6-8 minutes, until browned and fragrant. (You will smell them!) Expert tip: Cool them down before adding to the food processor or they will clump.
Prepare the rum balls:
- Pulse vanilla wafers in a food processor until all crumbled and transfer crumbs into a large mixing bowl.
- Pulse cooled pecans in the food processor next, until all crushed and crumbled, and add them to the mixing bowl.
- Add the remaining dry ingredients and whisk it all together until evenly combined.
- Whisk together Rumchata, maple syrup and vanilla extract until smooth and pour all over the cookie mixture.
- Use a spatula to mix the dough together until completely and evenly combined.
- Scoop cookie dough with a cookie scoop and roll it into balls. (I use #40 (or 1½ Tbsp) size cookie scoop but you can use even smaller one to make more.)
- For optional toppings: whisk together the powdered sugar and cinnamon and the granulated sugar and cinnamon. Roll each ball in powdered sugar or granulated sugar topping.
Notes
Storage:
- - Room Temp: Up to 1 week closed air-tight, in a cool, dry place.
- - Refrigerate: Up to 1 month in an airtight container.
- - Freeze: Flash-freeze 2 hours, transfer into air-tight container, then freeze up to 3 months. Thaw in fridge overnight or on counter for 20 minutes.
Nutrition
Calories: 148kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 77mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.2mg