These vegan chocolate rum balls are so easy to make and is nut free for those with allergies. Add as much or as little rum as you like and enjoy these straight from the fridge or freezer if not eating them straight away. For an extra festive touch, serve these with my vegan eggless nog. Enjoy!
1 1/2 cups rolled oats
1 cup dried apricots (or dates or raisins)
1 cup desiccated coconut
1/4 cup cocoa powder (or raw cacao powder)
2 pitted medjool dates
1/4 tsp coarse celtic sea salt
1 tsp vanilla extract or essence
1 tbsp maple syrup
1/2 cup plant based milk (I used soy milk, but you could use coconut, almond, oat etc)
1/4 cup flax meal
Rum to taste* (I ended up adding about 1/4 cup)
*If serving to children, you can use Rum essence for flavor instead
Add all of the ingredients to a food processor.
Press pulse button a few times to get the mixture going, then run your food processor for about 1 to 2 minutes until it looks like dough.
Turn food processor off and roll the mixture into small walnut sized balls using the mixture.
You can serve them as is, or coat in a light coating of cacao, flaked coconut or even some oat flakes.
Store your vegan chocolate rum balls in an airtight container for up to 1 week. Or freeze and serve straight from the freezer for up to 3 months.
👉 Want to learn more about plant based vegan cooking, check out my Meal Prep Made Easy Course!