Ingredients
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1 tsp Queen Vanilla Bean Paste
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1 tsp orange zest
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2 tbsp (40ml) dark rum
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1 ½ tbsp Queen Sugar Free Maple Flavoured Syrup
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1 can (395g) sweetened condensed milk
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250g plain sweet biscuits (such as Milk Arrowroot, Marie)
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1/3 cup (40g) cocoa powder, sifted
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1 cup (90g) desiccated coconut
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1/2 tsp ground cinnamon
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½ cup (45g) desiccated coconut, extra
Method
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1
In a small bowl, combine, Vanilla Bean Paste, orange zest, rum, Maple Flavoured Syrup and condensed milk. Set aside.
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2
Finely crush biscuits using a food processor. Combine crushed biscuits, cocoa, cinnamon and coconut in a large bowl, mixing to combine.
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3
Pour condensed milk mixture into biscuit mixture and mix thoroughly until mixture comes together.
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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
Really like this recipe. Didn’t have any orange zest or maple flavoured sugarless syrup so left them out as I really wanted to try this recipe. Still turned out yummy.
Barbara
This recipe was delicious – loved the hint of orange!
Katie