Friday, December 5, 2014

Bundaberg Rum Balls "Mini Vegan Xmas Puddings"

Growing up, our Christmases were "Australian" traditional with an English influence, Would have been perfect if it would snow too! Though back then I didn't like rum balls, But as i grew i found i loved them.
This is my take on rum balls.

2x Boxes of 3pkt Oreos ...approx 205.5gms each pack (If you have more that's fine too)
4 Tbsp Cocoa Powder
4 Tbsp Icing Sugar
1 Tub Tofutti Cream Cheese
3/4 cup Desiccated Coconut (more if you desire a dryer mix)
1 small bottle Bundaberg Rum approx 50ml or (Essence to taste for a not so adult batch)
1/2 cup vegan white chocolate buttons
I used Sour Patch Kids for jellies

In a food processor add the cookies chop to a fine crumb, Add cream cheese, Cocoa, Rum and Icing Sugar mix well to combine, Tip out into a big bowl and add some coconut and stir add a little more and stir again till it comes together and isn't runny (should be a mouldable paste) form into even balls pop onto a tray in to the freezer to chill for an hour.
In a small ramekin add the chocolate buttons and put into microwave to melt for 1 min and stir, Drizzle the top of each ball so it looks like cream and add chopped jellies to make it look like mistletoe, while still warm so they stick, Pop back into the freezer to keep firm till serving, They don't last long sitting around in the warmer climates, Will last 3+weeks in freezer. Enjoy!  =)

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