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+ servings

Rum balls

These easy no bake rum balls have a wonderful chocolatey rum-infused flavor that you'll just love!
Course Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings 50 balls
Calories 50kcal


  • 1 cup confectioners' sugar plus 1/4 cup for rolling
  • 2 tbsp cocoa powder plus 1/4 cup for rolling
  • 1/3 cup dark rum
  • 2 tbsp honey
  • 1/2 tsp sea salt
  • 2 cups vanilla wafers finely crushed, plus 1/4 cup for rolling
  • 1 cup pecans toasted, finely chopped


  • Toast the pecans on a baking sheet at 350F for about 10 minutes. Move the pecans around on the baking sheet halfway through. Set aside to cool.
  • Add the cookies to the bowl of your food processor and pulse until crushed. (you'll use about 2/3 a box if you're using Nilla Wafers. Transfer to a large bowl.
  • Add the cooled toasted pecans to the bowl of your processor and pulse until finely chopped but not pulverized. If you go to far you'll have pecan butter. Transfer pecans to the same bowl. Remember to reserve 1/4 cup for rolling.
  • Sift the powdered sugar, salt and cocoa powder into the bowl of dry ingredients and whisk together.
  • In a small bowl mix the rum and honey together until the honey is completely dissolved.
  • Add the rum mixture to the dry ingredients and mix together with a spatula. If there's any dry pocket just pour a splash or rum in and mix.
  • Add about 1/4 cup of crushed cookies, cocoa powder, and powdered sugar to three small bowls for rolling the balls.
  • Use a tablespoon to scoop out enough of the mixture to make a ball that's just over an inch in diameter. Roll out in the palms of your clean hands and then roll the balls in the crushed cookies, powdered sugar and/or cocoa powder.



  • You can add two extra tablespoons of rum for an extra kick and to help bring the dough together if they're bit dry.
  • It's best to roll the balls in whatever coating you're using just after they're formed. If the outside dries they will not pick up as much material.
  • These can be chocolate-dipped rub balls quite easily. Melt 1/2 cup chocolate with a teaspoon of coconut oil (optional). Use a toothpick to dip the balls in the chocolate, tap the excess off and allow to set on a 
  • Sub the rum out for bourbon to make Bourbon Balls!
  • Light corn syrup and agave nectar can be used in place of the honey if desired.
  • You can use this recipe as an amazing sub in for cookie crusts. This could be the base for an amazing cheesecake!



Serving: 1g | Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg