These rum balls, while traditionally made around the holidays, are a perfect "adult" treat for Easter - if you're feeling particularly grown-up you could even dip them in dark chocolate. This recipe is easily adaptable if rum isn't your thing, though coconut rum sounds perfect for Easter!
~* Gluten-Free Rum Balls *~
Dairy-Free, Gluten-Free, Vegan
A food processor is the quick way to go here, but if you don't have one you could try crushing the cookies/nuts with a mallet.
Best made a couple days in advance.
- 1 cup gluten-free wafers (or other crisp gf cookie)
- 3/4 cup walnuts
- 1 tbsp light corn syrup
- 3/4 cup powdered sugar, plus sugar for coating
- 1/3 cup rum (spiced, coconut, etc.)
I doubled the recipe, hence 2 cups of crumbs
Once your cookies and walnuts are ready, assemble them in a separate bowl (again, if you process everything together it's quicker but you run the risk of chopping everything too finely); add powdered sugar.
Pour in corn syrup, and slowly mix in rum, taking care that the mixture does not become too wet or sticky. (Conversely, if it's too dry you can add more rum.) Using a teaspoon or small ice cream scoop, form the batter into small balls and roll in powdered sugar. Let sit on parchment paper to set. If you're having trouble working with the dough, set it in the fridge until if firms up a bit.
Place rum balls in a parchment-lined cookie tin or container and - here's the hard part - let sit for a few days for the best flavor. If you like a very firm rum ball, you can keep them in the fridge, though honestly they get better with time if they sit out on the counter.
How many is too many? Up to you!
If you're making Easter eggs, roll balls into egg-shapes and decorate with chocolate. You can also add cocoa powder for extra chocolate flavor!