Chocolate Coconut Rum Balls – snockered snowmen!

Are you ready to rummmmmball?!

I don’t know about you, but I had one crazy good weekend. I was looking forward to a long awaited girls night, with friends I hadn’t seen in far too long, when it dawned on me that – duh! – I should have something tasty to bring to the party. Clearly, my first thought was chocolate. And my second thought, booze.

Rum balls not only fit both categories, but are so incredibly easy to make it was an instant no-brainer. Plus, they’re vegan… just in case I was forgetting any dietary needs.

Feeling inspired by the (very late) winter – snow falling in great cotton-ball flakes all over the yard – I decided to add a bit of whimsy to the scene and make them into snowmen. Wee, drunken snowmen. Seriously, how cute are they?

Chocolate Coconut Rum Balls
(Adapted from The Mother)

1 1/2 cups animal crackers or vanilla wafers
1 1/2 cups walnuts, toasted (or almonds, pecans, hazelnuts…)
3/4 cup sweetened shredded coconut
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup agave, brown rice syrup, or corn syrup
1/4 cup rum (or other liquor – Amaretto or bourbon would work well)
Optional: 1/8th tsp. coconut flavoring (or other extract)

More coconut, powdered sugar, chocolate, or chopped nuts for coating

Method:

In a dry skillet over medium heat, toast the nuts until fragrant and flavorful. Add animal crackers (or wafers), nuts, and coconut to the bowl of a food processor and pulse until finely ground. Or, if you don’t have a food processor, crush/shop finely.
Combine all ingredients in a bowl, and chill 5-10 minutes in the fridge. Scoop about 1 TBSP and shape into a ball, then roll in whatever coating you like. I used coconut and powdered sugar for my snowmen.
Store in an airtight container for up to a week or two. These are best enjoyed 1-2 days after making, to allow the rum to really soak in.