This easy Hazelnut Espresso No Bake Rum Balls recipe (or Bourbon Balls) is not only tasty, they’re easy to make and are perfect for your holiday cookie trays.
It’s that time of year that people can’t get enough of their sweet treats. The holiday season will do that to people.
These tasty rum balls are the perfect holiday treat and the best part is that you don’t need to bake them so, they’re ready quickly without a lot of dishes to wash.
Plus, they make great gifts because you can pack them in little boxes and gift them to neighbors, friends, family or coworkers.
These tasty treats are perfect to bring to cookie exchanges and holiday parties although you should label them that they contain alcohol and nuts. They’re also good to make for a special occasion like showers and birthday parties.
You can coat them in cocoa powder, powdered sugar, coconut flakes or ground hazelnuts too.
I had leftover Maria cookies from when I made Chocolate Salami so, I decided to make rum balls with them. They came out delicious and here is the recipe!
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
No Bake Rum Balls
Ingredients
The printable, full recipe is in the recipe card at the bottom of this post where you can adjust the servings.
- dark rum
- Maria cookies
- dry roasted unsalted hazelnuts
- powdered sugar
- honey
- vanilla
- cocoa powder
- espresso (brewed or instant)
- cinnamon
- nutmeg
- cloves
Instructions Summary
First, in a food processor, pulverize the Maria cookies followed by the hazelnuts and put the crumbs in a separate large bowl.
Next, heat the honey in the micowave or on the stove. Stir in the vanilla, rum and coffee. Add the warm honey mixture to the mixing bowl that contains the cookie crumbs and hazelnuts.
Add the powdered sugar, cocoa powder, cinnamon, nutmeg and cloves and combine with your hands. The dough should be somewhat moist and not crumbly. Below, see the dough ball for the consistency.
Next, form 1-inch balls in your hands and place them on a large cookie tray lined with wax paper or parchment paper.
Then, coat 1/3 of the rum balls with cocoa powder.
Then, coat 1/3 of the rum balls with powdered sugar.
Then, leave 1/3 uncoated or coat them with ground cinnamon, if you have extra.
Substitutions
- Use vanilla waffers, spiced waffers (ginger snaps) or graham crackers instead of Maria cookies.
- Use bourbon or white rum instead of dark rum.
- Use corn syrup (dark or light) instead of honey if that’s what you have on hand.
Storage
Store rum balls in an airtight container until ready to serve. They may be stored at room temperature however, to lengthen the freshness, you can refrigerate them.
These Hazelnut Espresso Rum Balls will be the star of your Christmas cookie tray. They’re the perfect gift for neighbors, coworkers or friends.
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I took this recipe to Weekend Potluck.
Easy Hazelnut Espresso No Bake Rum Balls Recipe
Ingredients
- 7 oz Maria cookies
- 1/2 cup powdered sugar
- 1/2 cup dry roasted hazelnuts
- 3 tbsp cocoa powder
- 5 tbsp honey
- 1/3 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/16 tsp ground cloves
- 2 tsp vanilla extract
- 1/4 cup dark rum
- 1 oz brewed espresso (at room temperature)
Toppings
- 1/4 cup powdered sugar
- 3 tbsp cocoa powder
Instructions
- First, in a food processor, pulverize the Maria cookies and put the crumbs in a separate large bowl.
- Then, put the roasted hazelnuts in the food processor and put on high on for 10- 30 seconds. The, pulse until they're minced. Add them to the mixing bowl with the cookie crumbs.
- Next, add the powdered sugar, cocoa powder, cinnamon, nutmeg and cloves and stir to combine.
- Next, heat the honey in the micowave (about 20 seconds) or on the stove. Stir in the vanilla, brewed espresso and rum. Add the warm honey mixture to the mixing bowl that contains the cookie crumbs and hazelnuts. Combine with your hands. The dough should be moist enough to handle.
- Then, using your hands, form 1-inch balls and place them on a large cookie tray lined with wax paper or parchment paper.
Topping
- Last, coat 1/3 of the rum balls with cocoa powder, 1/3 with powdered sugar, and leave 1/3 uncoated or coat them with remaining cocoa powder (or ground cinnamon) or powdered sugar and place them on the cookie sheet until ready to store.
Notes
Storage
Store rum balls in an airtight container until ready to serve. They will be fresh for several days but, will last longer if properly stored. They may be stored at room temperature however, to lengthen the freshness, you can refrigerate them.Did You Make This Recipe?
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