These last few months have been a whirlwind so I have to admit I have not had the time to even glance at my little bloggy outlet. How shameful! This recipe has changed that though. I feel like anyone who has even been nervous to attempt vegan baking (or technically not baking as we have here..) needs to know this recipe. So here I am, back and messier than ever!
As a non-vegan, I have to admit I get a little nervy at the thought of sacrificing my sacred butter. However, when your vegan best friend is getting married and you’re throwing her bridal shower- you’ve got to learn fast! All in all I baked up vegan cupcakes, orange cake and these little guys- a nice addition for the dessert table amongst all the ‘standard’ baked-up treats.
I’m fussy though. When people hand me a slice of ground nut vegan cheesecake screaming ‘you’ll never know the difference’….man, I’m sorry but you can. I’m not saying it’s not delicious! There are some brilliant vegan recipes out there and I’m committed to trying as many as I can to find all these gems. BUT- it’s tricky to find them both budget friendly and a near perfect substitute for the non-dairy baking. These little balls of deliciousness are one of these gems! I definitely suggest giving them a go as man oh man, they are moreish.
The all important substitute; sweetened condensed coconut milk. By using this, along with a vegan cookie (stick to Nice biscuits by Arnott’s if you’re an Aussie) this is a really easy way to make a popular picnic bring-a-long vegan friendly.
1 can of sweetened condensed coconut milk
1 packet of Arnott’s Nice biscuits
3/4 cup desiccated coconut (+ additional 1 cup for rolling)
1/3 cup good quality dark rum
1/2 cup cocoa
- Blitz up your Nice biscuits in a food processor until they resemble fine crumbs. No food processor? Double bag the biscuits in paper bags and vent some anger on those bikkies with a rolling pin until you have fine crumbs. Be wary of splitting the bags though!
- Transfer the crumbs to a glass bowl and mix in the can of sweetened condensed coconut milk. I used the Pandan brand which you can find at Coles in the Asian grocery aisle. One note; this can be a little runnier than your typical sweetened condensed milk so expect your rum balls to be a little softer when molding than a usual recipe.
- Add your ¾ cup desiccated coconut, cocoa and rum and mix until well combined.
- Pour your 1 cup of remaining coconut onto a flat plate, ready for rolling. Prepare a baking tray with baking paper.
- With clean, cool hands form balls approximately the size of golf balls with the mixture. Working quickly, roll the balls in the plate of coconut to coat thoroughly.
Transfer onto your baking tray. Repeat until all the mixture is used up.
- Pop your baking tray into the fridge overnight to firm the rum balls up.
Then it’s guilt free, cruelty free, happy eating!
Happy baking lovelies.