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Prep Time
5 mins
Total Time
1 h 20 m
Makes
22 mini rum balls

Ingredients

1 cup
pecans, toasted
250 mL
2 cups
lightly crushed vanilla wafer cookies
500 mL
¾ cup
icing sugar, divided
175 mL
2 tbsp
unsweetened cocoa powder
30 mL
¼ cup
brown rice syrup
60 mL
2 tbsp
rum
30 mL
1 tsp
vanilla extract
5 mL

Method

Step 1
In food processor, combine pecans and vanilla wafer cookies. Pulse until finely chopped. Add 1/2 cup (125 mL) icing sugar, cocoa powder, brown rice syrup, rum and vanilla extract. Pulse about 1 min., or until thoroughly combined. Transfer cookie mixture to bowl.
Step 2
Roll 1 level tbsp (15 mL) portions of cookie mixture into balls. Place in wax paper-lined sealed container; chill 1 hr., or overnight. Roll balls in remaining icing sugar before serving.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 mini rum ball):
Calories:
100
Fat:
4 g
Carbs:
18 g
Fibre:
1 g
Sugar:
11 g
Protein:
1 g
Sodium:
50 mg