How Do You Make Vegan Rum Balls?
These rum balls are a wonderful treat – with a kick! They are stored in the refrigerator and should be made two to three days ahead of time, so that they have time to “cure.” Serve them on a pretty platter or in a bowl at your next party! Since they are vegan, they are naturally cholesterol-free. Crush the graham crackers with a rolling pin, in a blender or food processor, until very fine and almost powdery. Very finely chop the almonds with a knife or in a blender or food processor. They should be in small, coarse bits. Mix all dry ingredients, including the graham crackers, powdered sugar, cocoa powder, and almonds. Add liqueur and corn syrup and stir until well mixed. The dough should be stiff and sticky and hold its form when rolled into a ball. Form dough into 1-inch balls, rolling with the (washed, please!) palms of your hand. Roll each ball in granulated sugar, coating well. (See tip below for alternative coatings.) Line bottom of covered container with wax paper and place the b
