I hope everyone in the path of the hurricane is safe. Since so many people are without power, I thought I’d post a recipe from Vegan Unplugged to help make like a little sweeter. These little rum balls were a tasty treat that was one of our favorites when we were frequently without power in Virginia Beach.
The best thing about this recipe, in addition to getting to drink the leftover rum, is that no cooking, baking, or refrigeration is needed to make them. In fact, they’re even better when allowed to sit out at room temperature! If you’re not a fan of ginger snaps, substitute another type of cookie. To finely crush the walnuts (and cookies) enclose them in plastic bags and gently roll over them several times with a rolling pin or wine bottle – or use a rubber mallet. (When you’ve got power, you can use a food processor to make your cookie crumbs and ground walnuts!)
For a non-alcoholic version, use apple juice in place of the rum.
P.S. You don’t need a hurricane to make these — they’re great anytime!
Ginger-Walnut Rum Balls
This recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson © 2010.
1 cup finely crushed vegan gingersnap crumbs
1/2 cup plus 1/4 cup confectioners’ sugar
1/4 cup finely crushed walnuts
2 tablespoons dark rum
2 tablespoons maple syrup
In a bowl, combine the cookie crumbs, 1/2 cup of the confectioners’ sugar, the ground nuts, rum, and maple syrup. Use your hands to mix together thoroughly until the mixture holds together.
Shape the mixture into 1-inch balls. Roll the balls in the remaining 1/4 cup confectioners’ sugar and arrange on a plate. Cover with plastic wrap and let sit for several hours or overnight at room temperature to allow the flavors to develop.