Dark Rum & Bourbon Ball Recipe (GF & DF)
These delectable holiday treats are gluten-free, grain-free, and vegan. They are almost refined sugar-free as well, if you switch out the powdered sugar on the outside! The rum and bourbon will give you a good kick though!
Print Recipe
Ingredients
- 2 boxes Simple Mills Pecan Almond Flour Crunchy Cookies
- 16 oz Pecans
- 1/3 cup dark rum
- 1/3 cup bourbon
- 1/2 cup honey
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- Powdered sugar for dipping if sugar-free, use Monkfruit sweetener powdered sugar from Whole Foods or roll the balls in pecans, cookie crumbs, or coconut flakes.***
Instructions
- Using a food processor, blitz Simple Mills cookies until they are a cookie crumb texture. Place into a large bowl.
- Blitz the pecans in the food processor until crumb sized. Make sure not to overmix or the pecans will become sticky and cakey. Place into large bowl with cookie crumbs.
- Add the dark rum, bourbon, honey, cocoa powder and vanilla in a separate bowl, then mix all these ingredients into the large bowl containing the crumb mixture. Combine until well mixed.
- Set out about 1-2 cups of powdered sugar in a bowl to use for rolling (or pureed pecans or cookie crumbs, whatever you prefer). Using hands, roll balls of your size choice (usually 1/2" is good) and dip into the powdered sugar until completely covered. Keep in the fridge for up to 2 weeks. When re-serving, sprinkle more powdered sugar over the bourbon balls to refresh the powder coating.
Notes
As mentioned, you can use pecan crumbs, cookie crumbs, or Monkfruit powdered sugar from Whole Foods to roll the balls into. However, because Simple Mills cookies are much less sweet due to their use of coconut sugar instead of refined cane sugar, make sure to taste the finished batter for sweetness levels. You may find you need to add a little more sweetness to the batter if using cookies crumbs, pecan pieces, or coconut flakes.