So, New Year is coming up, and you’re looking for the perfect dessert for the party. Thing is, you’re kind of all baked-out, what with all the Thanksgiving and Christmas treats you’ve been making! And you’re still eating the leftovers of that chocolate cake you made for the Christmas party, anyway. Hey, why not take advantage of those leftovers and upcycle them into something even more amazing–Rum Balls! These slightly sweet bite size treats are bound to be a hit at any party. Back in the day, we always used to make them with the recipe from Australia Women’s Weekly magazine. Nowadays, it’s almost the same–except now we make sure all the ingredients are free of gluten, dairy, soy, corn, and nuts. You could even make it egg-free and vegan if you so desire.
- 4 cups fine cake crumbs (we prefer to use chocolate, but you can use whatever you have on hand. These are especially delicious with this chocolate cake as a base. Vanilla is also a classic option. Of course, you could use leftovers from a Little Aussie cake too!)
- ¼ cup cocoa
- ¼ cups apricot jam, warmed
- 4 tablespoons dark rum
- ⅔ cup shredded coconut of your choice of topping
- In a large bowl, combine crumbs and sifted cocoa.
- Strain jam and mix with rum. Add to crumb mixture. Mix well.
- Scoop out using a tablespoon and roll into balls
- Roll the balls into shredded coconut or your choice of topping.
- Refrigerate at least 2 hours.
- Serve and enjoy! Happy (non) baking!
Note: To lessen the alcohol percentage, use 2 tablespoons of rum and 2 tablespoons of water. Or use juice to make it completely alcohol-free.