Total Time
35mins
Prep 35 mins
Cook 0 mins

I was missing one of my favorite Holiday treats due to it usually being made with vanilla wafers which contain Gluten and I can't have that so I tinkered around with my recipe and came up with these. They taste wonderful and none of my family guessed they were Gluten Free! Just make sure you add the Rum a little at a time, you don't want your dough to be too runny. I'm going to try dipping some in chocolate too.

Ingredients Nutrition

  • 2 cups gluten-free vanilla shortbread, crumbs (Just whirl the Gluten Free shortbread around in your food processor until it is reduced to fine crum)
  • 3 cups powdered sugar (you may need more)
  • 1 cup walnuts, reduced to crumbs in the food processor
  • 12 cup almonds, reduced to crumbs in the food processor
  • 14 cup good quality unsweetened cocoa powder
  • 14 cup good quality dark rum
  • 12 cup semi-sweet chocolate chips
  • 13 cup canned milk
  • 2 teaspoons rum extract
  • powdered sugar, for rolling the rum balls

Directions

  1. Melt semisweet chips along with canned milk in the microwave on low-med or setting 5 for approximately 45 seconds or until chips can be gently stirred into the milk. set aside.
  2. Mix all the dry ingredients together well.
  3. add the rum a little at a time until everything makes a stiff dough.
  4. You may need more rum, just add until it's the right consistency. Like play dough.
  5. Add melted chocolate mixture and rum extract and mix well.
  6. Rum Ball dough should be stiff yet pliable.
  7. Roll into teaspoon sized balls and coat with powdered sugar. put into small papers and store covered in the fridge for at least 3 days to let flavors mellow, then just before serving, roll in more powdered sugar.
  8. These freeze well. Just freeze on a cookie sheet and store in a freezer bag for up to 4 weeks.