Ingredients
- 1 tsp Queen Vanilla Bean Paste
- 1 tsp orange zest
- 2 tbsp (40ml) dark rum
- 1 ½ tbsp Queen Sugar Free Maple Flavoured Syrup
- 1 can (395g) sweetened condensed milk
- 250g plain sweet biscuits (such as Milk Arrowroot, Marie)
- 1/3 cup (40g) cocoa powder, sifted
- 1 cup (90g) desiccated coconut
- 1/2 tsp ground cinnamon
- ½ cup (45g) desiccated coconut, extra
Method
-
1
In a small bowl, combine, Vanilla Bean Paste, orange zest, rum, Maple Flavoured Syrup and condensed milk. Set aside.
-
2
Finely crush biscuits using a food processor. Combine crushed biscuits, cocoa, cinnamon and coconut in a large bowl, mixing to combine.
-
3
Pour condensed milk mixture into biscuit mixture and mix thoroughly until mixture comes together.
-
4
Scoop heaped teaspoons of mixture and roll into balls. Roll in additional coconut and store in an airtight container in the fridge.
Recipe Tips:
If your mixture isn’t firm enough to roll, refrigerate for 30 minutes.
If you do not have a food processor, place biscuits in a plastic bag and crush with a rolling pin.
Prep ahead:
Rum balls can be kept in the fridge for up to a week and in the freezer for up to a month.
Comments & Reviews