Another Christmas get-together and another excuse to make something totally vegan but so wicked-rich and yummy.
These are not healthy by any means, but since when have Christmas parties been "healthy"? (Yeah, I know, a nice thought...).
Not a recipe I share with The Sprouts either, since it does contain a bit of rum.... such a party-pooper I am.
Cocoa Rum Balls
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar (Florida Crystals makes organic, non-bone-char powdered sugar, as do a couple other companies)
3 cups vanilla wafers (or any vegan crisp-biscuit-type cookie), crushed or ground in food processor
4 tablespoons dark corn syrup (or maple syrup or agave nectar, which will give it a milder flavor)
1/2 cup dark rum - I use Capt'n Morgan's (more or less, depending on personal tastes - bwa-ha-ha-ha)
extra cocoa, powdered sugar or ground chocolate, to roll the rum balls in
In a large bowl, sift together the cocoa and confectioners' sugar. In a food processor or blender crush/crumble the vanilla wafers or cookies. Add the crushed cookies to the sugar mixture and combine. Add the remaining ingredients. Form the mixture into 1 inch balls with your hands.
The balls should hold together easily and retain their shape.
If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
Sprinkle the powdered sugar, extra cocoa or ground chocolate on a plate and roll the balls in to coat. Store in a sealed container. Best if allowed to "age" for a week or so, if you can stand it.
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