Can I make them nonalcoholic?

You could replace the rum with half orange juice and half apple juice/cider, but obviously the taste will change. Or I recommend making these no-bake chocolate coconut snowballs instead!

Can I make these without a food processor?

You can use pecan meal (already-ground pecans) if you can find it in the store, and crush the cookies in a zip-top bag, using a rolling pin and some arm muscle. Use a whisk to combine all the dry ingredients.

Will rum balls get me drunk?

Because they're not baked, the alcohol does not cook off. But you'd have to eat A LOT of them to feel a strong alcohol effect, and these are a treat best enjoyed in moderation!

Can I make them nut-free?

While I have not tested this, you could likely just use more Biscoff cookie crumbs. See recipe Note below.

Can I use a different liquor instead of rum?

Yes. Bourbon is another popular choice.

Do I have to chill these before serving them?

No, but I highly recommend it for the best taste and texture.

Do rum balls taste boozy?

Right after making the rum balls, yes, they taste quite boozy. However, give them a day or 2 and then the Biscoff, cocoa powder, and pecan flavors really begin to shine. They are SO much tastier after the flavors mingle!

Festive & Easy Rum Balls - Sally's Baking Addiction

Description

Rum balls are a grownup-favorite festive treat that are easy to make and fun to gift. These no-bake, boozy rum balls taste even better after a day or two in the refrigerator, so I recommend making them in advance.

Ingredients

1 and 1/4 cups (150g) pecans
38 Biscoff cookies (300g) or Nilla Wafers (*see Note)
2 Tablespoons (10g) natural or dutch-process unsweetened cocoa powder*
3/4 cup (90g) confectioners’ sugar
2 teaspoons pure vanilla extract
1/2 cup (120ml) spiced rum
2 Tablespoons (30ml) honey

Coating (Choose Any)

1 cup desiccated unsweetened coconut (100g) OR finely chopped pecans (130g) (see Note)

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Instructions

Place the pecans and Biscoff cookies in a food processor, and process until finely ground into crumbs. Add confectioners’ sugar and cocoa powder, and pulse a few times until combined.
Transfer the mixture to a large bowl. (Do not do this step in the food processor.) Add the spiced rum, vanilla, and honey. Stir with a spatula until completely combined into a wet dough. Let sit for 10 minutes to give the crumbs time to absorb the liquid. During that time, place your coatings of choice in small bowls, for rolling.
Scoop a Tablespoon of the mixture (about 20g) and roll into a ball. Mixture will be a little wet—that’s ok. Roll the ball in coating and place on a lined baking sheet or tray. Repeat with remaining dough.
Refrigerate the rum balls for at least 2 hours and up to 5 days. I strongly recommend at least 1 day for best taste and texture. If refrigerating for longer than a few hours, cover tightly. The rum balls are also fine at room temperature for a few days.
When serving, you can place the rum balls in mini baking cups to keep any loose coatings from getting too messy.

Notes

Make Ahead & Freezing Instructions: These rum balls taste even better after a couple days in the refrigerator! To freeze: Place them in a freezer-friendly container or zip-top bag, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | Silicone Spatula | Baking Sheet (or similar tray) | Silicone Baking Mat or Parchment Paper Sheets | Mini Baking Cups
Nut-Free: For a nut-free version, I recommend skipping the pecans and adding 12–14 more Biscoff cookies (or about 90g).
Other Nuts: Feel free to replace the pecans with walnuts. I have not tested other nuts in this recipe, so let me know if you do!
Substituting Nilla Wafers for Biscoff: If you’d prefer to use Nilla Wafers instead of Biscoff, use one 11-ounce (311g) box to yield about 3 cups of crumbs. Keep in mind the rum balls will no longer be dairy- and egg-free if using Nilla Wafers.
Cocoa Powder: You can use either unsweetened natural or Dutch-processed cocoa powder. I recommend using a high-quality cocoa powder for best taste. I used high-quality Guittard brand dutched cocoa powder. This is not sponsored at all, but we really noticed a difference when using the high-quality stuff. See what your grocery store carries, and select a higher quality product if you can.
Rum: I love these with spiced rum, especially around the holidays, but you could also use dark rum or even coconut rum, whichever is your preference. I usually use Bacardi spiced rum.
Non-Alcoholic Version: You could replace the rum with half orange juice and half apple juice/cider (1/4 cup/60ml each), but obviously the taste will change. Or I recommend making these no-bake chocolate coconut snowballs instead!
COATINGS: For coatings, 1 cup (100g–130g) is usually enough for the whole batch of rum balls. Options for coatings include desiccated unsweetened coconut, finely chopped pecans/nuts, sprinkles, Biscoff cookie crumbs, confectioners’ sugar (the balls stay a little sticky when using confectioners’ sugar), or unsweetened cocoa powder (82g). You can also do a few different coatings in 1 batch, like the pictured rum balls. Use a smaller amount of each coating, such as 1/4 cup.