Thursday, December 22, 2011

"Drunken" Rum Balls

Just wanted to wish everyone Happy Holidays!  My husband and I will be heading down to San Diego for a week and we're looking forward to warmer weather and spending time at the beach.  I'll be back in the New Year with really healthy and nutritious recipes that will definitely help shed all the unwanted excess from the past two months!  Until then, I wish you and yours a safe and wonderful holiday, wherever your travels take you.

The reason why I call these rum balls "drunken" is because if you were to eat more than one and drive and a police officer pulled you over--you would probably fail a breathalyzer.  So not advisable.  

Rum balls are usually made with finely ground vanilla wafers, but I made a small batch of vegan snickerdoodle cookies and used them for the base.  Other ingredients that I used were the usual...dark rum, toasted pecans, unsweetened cocoa powder, confectioner's sugar, agave syrup (instead of corn syrup) and vanilla extract.  To garnish I rolled them in finely ground pistachios, powdered sugar and cocoa powder--but they are also good dipped in dark chocolate and sprinkled with toasted coconut!    

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