Vegan Rum Balls


Delicious and easy vegan rum balls- sweetened condensed coconut milk is the key to success here!

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


  1. 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!
  2. 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.
  3. Add your ¾ cup desiccated coconut, cocoa and rum and mix until well combined.
  4. Pour your 1 cup of remaining coconut onto a flat plate, ready for rolling. Prepare a baking tray with baking paper.
  5. 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.
  6. Pop your baking tray into the fridge overnight to firm the rum balls up.Then it’s guilt free, cruelty free, happy eating!

    Vegan rum balls among the chaos of party set up!

    Happy baking lovelies.

Snoz xx



Ginger Lovers Dream Fudge

Ginger is a pretty decisive flavour. And hey, I’m not just talking spice ginger. Ginger cats? Ginger guys? Decisive. Personally I happen to love all things ginger. From my darling ginger bear Conan to the super delicious red haired Outlander Jamie(Sam Heughan…I totally had to google that though), is definitely allllll good in my books.


I digress though. The ginger I’m talking about here is that refreshing, zingy spice and plant that everyone either seems to love or hate. My husband so kindly and eloquently stated that he wasn’t such a fan of the flavour as it’s “just a thing old people use to poop’. Yep, I kid you not. That was an actual conversation in our house this week. Personally, I’m a little concerned about his not so great medical knowledge, let alone his down right lack of tastebuds.

My close girlfriend is a huge ginger fan. In fact, for her 30th birthday this week our group of friends brought her an entire boxful of all the most delicious ginger treats we could find. Which, when you are shopping in a fancy gourmet super market turns out is quite a lot! As a little something extra from me, I decided that another ginger treat was needed….and so, here was born the “Ruth” fudge; or as it will hence forth be more colloquially called, Ginger Lovers Dream Fudge. We are talking a spiced gingerbread fudge with chopped dark chocolate glace ginger and crushed ginger nuts for a crunchy topping.


Ginger fudge all set and ready for gifting

This fudge is beyond easy. So easy that I could barely take any progress pics to give you, it’s pretty much; melt, stir, chop, chill and indulge! I’m pretty tempted to “Christmasify” (it’s a word…surely…nope? Oh well, it stays) the fudge as it borders on Christmas cookie territory and would be so super easy to make in bulk. I’ve adapted the recipe from so full props to them for such a simple and easy base recipe.



¾ cup sweetened condensed milk
340g white chocolate, chopped ( I used dream- steer away from the cheaper stuff for the best results)
2-3 tsp ginger
1 tsp cinnamon
½ tsp nutmeg
1tsp vanilla extract
½ packet of dark chocolate glace ginger
5 gingernut cookies, crushed into large pieces


  1. Combine the white chocolate and condensed milk in a microwave safe bowl and heat for 2-3 minutes, checking at the two minute mark. Heat until the white chocolate chips are almost completely melted. Be careful not to overheat; chocolate can burn so easily! Once removed from microwave, stir until completely blended, melted and smooth.
  2. Immediately add the spices and vanilla and combine.
  3. Transfer to a 8 x 8 inch baking pan, lined with baking paper. Roughly chop your choc coated ginger and scatter into the top of the fudge then sprinkle the entire top of the fudge with the crushed gingernuts.
  4. Pop into the fridge to cool. This sets quite rapidly and you can have ready to go in about 4 hours, I did leave mine to set overnight for good measure.Happy Baking!

Snoz xx