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

clementine rum balls

  • Prep Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 60 1x

Description

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


Scale

Ingredients

  • 1 14.5- ounce 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.


Nutrition

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

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