| 4 cups | vanilla wafers (makes about 2.25 cups wafer crumb) |
| ⅓ cup | cacao powder, high-fat |
| ½ cup | pecans or walnuts, finely chopped |
| ¾ cup | powdered sugar |
| ¼ cup | spiced rum |
| 3 tbsp | light corn syrup |
| 1 tbsp | vanilla extract |
| pinch | salt |
| Optional | |
|---|---|
| cacao powder, powder, high fat (20-22%) | |
| powdered sugar | |
| nuts, finely chopped | |
| shredded coconut | |
| sprinkles | |
| optional toppings | |
Put the wafers in a food processor and process until they are finely ground. Add the cacao, pecans, and powdered sugar, and pulse a few times to combine.
Add the rum, corn syrup, vanilla, and a pinch of salt, and process until it comes together into a ball.
Using a cookie scoop or a tablespoon, scoop and shape the mixture into balls about 1-1.5 inches in diameter. Then roll the rum balls in the toppings of your choice.
Serve chilled or at room temperature.
Store in an airtight container in the refrigerator up to 2 weeks.
The consistency should be like a thick cookie dough. If it’s too sticky and hard to work with, add more cacao, sugar, cookie crumbs, or nuts. If it’s too dry, add more corn syrup or rum to reach desired consistency.
