This holiday season, whip up a batch of rich, boozy Rum Balls using Goslings Black Seal Rum!
These no-bake treats combine the warmth of rum and biscoff with chocolate and nuts for a decadent, bite-sized indulgence.
Ingredients
1 and 1/4 cups pecans
38 Biscoff cookies
2 Tablespoons unsweetened cocoa powder
3/4 cup confectioners’ sugar
2 teaspoons pure vanilla extract
1/2 cup Goslings Black Seal rum
2 Tablespoons Bermuda honey
Coating (I like to so some in each coating!)
desiccated unsweetened coconut or finely chopped pecans or sprinkles or powdered sugar
Instructions
Place the pecans and Biscoff cookies in a food processor, and process until finely ground into crumbs.
Add confectioners’ sugar and cocoa powder, and pulse a few times until combined.
Transfer the mixture to a large bowl. (Do not do this step in the food processor.)
Add the spiced rum, vanilla, and honey. Stir with a spatula until completely combined into a wet dough.
Let sit for 10 minutes to give the crumbs time to absorb the liquid.
During that time, place your coatings of choice in small bowls, for rolling.
Scoop a Tablespoon of the mixture and roll into a ball. Mixture will be a little wet—that’s ok.
Roll the ball in coating and place on a lined baking sheet or tray. Repeat with remaining dough.
Refrigerate the rum balls for at least 2 hours and up to 5 days. I strongly recommend at least 1 day for best taste and texture.
If refrigerating for longer than a few hours, cover tightly. The rum balls are also fine at room temperature for a few days.
When serving, you can place the rum balls in mini baking cups to keep any loose coatings from getting too messy.
