These No-Bake Clementine Rum Balls are the perfect easy and unexpected addition to your Christmas cookie collection this holiday season. They take just minutes to make and can be frozen too. Not to mention they’re plant-based so everyone can enjoy them.

Clementine Rum Balls in two bowls

Our Favorite Rum Balls Recipe With Clementines

I make these Clementine Rum Balls almost every year at Christmas time, and have since I first shared them here on the blog back in 2010. They are so easy to make, and they are so different from everything else on the cookie platter, you really get a lot of bang for your effort.

Here are three reasons to add these fabulous Clementine Rum Balls to your cookie collection this holiday season.

Recipe Highlights

  • They are different from any old rum ball recipes that have been passed around since the ’60s because these are flavored with clementines and toasted pecans.
  • They’re no-bake so they are simple as can be.
  • I roll half of them in unsweetened coconut and the other half in cocoa powder. So you can easily vary the way they look on your cookie platterwith one simple step.
close-up of the rum balls on a wooden board

Ingredients Used in Rum Balls

the ingredients on a wooden board
  • Graham Crackers: These are made with graham crackers, instead of “Nilla Wafers.”Try to find a brand that doesn’t have trans fat.]
  • Confectioners sugar: This adds additional sweetness to the cookie with the inherently sweet graham crackers and give it the right texture.
  • Toasted pecans: These get ground up and add flavor and texture to the rum ball “dough”.
  • Cocoa powder: This goes in the mix and issued to roll on the outside of the rum balls.
  • Dark or black rum: to give these rum balls a traditional boozy kick we prefer dark or black rum over white rum. Our favorite is Gosselins Black Seal Rum (we keep it on hand for our favorite Dark Rum cocktails.
  • Clementine zest plus 1/2 cup clementine juice: This is the key to making these stand out in a crowd, though of course orange zest would be fine too.
  • Vanilla extract
  • Finely shredded unsweetened coconut: For coating the outside. Use all cocoa if you do not care for coconut.
Clementine Rum Balls | Healthy Seasonal Recipes by Katie Webster | No-Bake and Vegan!

How To Make Clementine Rum Balls

Step 1: Grind Crackers and Nuts For Dry Mix

Break graham crackers into pieces and process in two batches in food processor until fine crumbs form. Transfer to a large bowl.

Place confectioners sugar and pecans in the food processor and process until the nuts are finely ground. Transfer to the bowl with the graham crumbs. Add 1/4 cup cocoa powder and stir thoroughly.

Step 2: Make Wet Mix and Combine With Dry

Mix rum, clementine zest, clementine juice and vanilla extract in a small bowl. Pour over the crumb mixture and stir to form a sticky dough. Let sit 10 minutes in the fridge to firm up.

Meanwhile, place the remaining 1/4 cup cocoa powder on a plate or shallow dish. Place the coconut on another plate or dish.

Step 3: Roll Dough Into Balls And Add Coating

Roll 1 tablespoon of portions of the crumb dough into balls. Roll half of the balls, one at a time, into the cocoa powder. Roll the other half of the balls into the coconut. [You may need to put a little coconut into your hands to press the coconut into the dough as you roll to get it to stick.]

Storage Tip

Before storage it is best to chill the rum balls for 15 to 20 minutes to firm them up and make sure they are not sticky at all. Then package them up into cookie tins or resealable containers.  Layer the tins with parchment paper, wax paper or tissue paper.

Freeze for one month or longer.

the rum balls in a red tin

More Christmas Treats and Cookies

These goodies and sweet treats would be great paired with Clementine Rum Balls on a holiday cookie platter!

Clementine Rum Balls | Healthy Seasonal Recipes by Katie Webster | No-Bake and Vegan!

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Clementine Rum Balls | Healthy Seasonal Recipes by Katie Webster | No-Bake and Vegan!

Holiday Rum Ball Recipe with Clementines


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5 from 5 reviews

Description

Clementine Rum Balls. These Vegan and No-Bake Christmas cookies are such a yummy and unexpected addition to your holiday cookie collection!


Ingredients

Units Scale
  • 1 14.5ounce box graham crackers makes about 3 1/2 cups crumbs
  • 1 1/2 cup confectioners sugar
  • 1 cup pecans toasted and cooled (4 ounces)
  • 1/2 cup cocoa powder sifted and divided
  • 1/2 cup dark or black rum
  • 1 tablespoon clementine zest plus 1/2 cup clementine juice
  • 1 tablespoon vanilla extract
  • 1/2 cup finely shredded unsweetened coconut

Instructions

  1. Break grahams into pieces and process in two batches in food processor until fine crumbs form. Transfer to a large bowl. Place confectioners sugar and pecans in the food processor and process until the nuts are finely ground. Transfer to the bowl with the graham crumbs. Add 1/4 cup cocoa powder and stir thouroughly. Mix rum, clementine zest, clementine juice and vanilla extract in a small bowl. Pour over the crumb mixture and stir to form a sticky dough. Let sit 10 minutes in the fridge to firm up.
  2. Meanwhile, place the remaining 1/4 cup cocoa powder on a plate or shallow dish. Place the coconut on another plate or dish.
  3. Roll 1 tablespoon portions of the crumb dough into balls. Roll half of the balls, one at a time, into the cocoa powder. Roll the other half of the balls into the coconut. [You may need to put a little coconut into your hands to press the coconut into the dough as you roll to get it to stick.]

Notes

Store in the freezer for up to one month.

  • Prep Time: 45 minutes
  • Category: Dessert
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 ball
  • Calories: 45
  • Sugar: 4 g
  • Sodium: 17 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 0 g