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Gluten free
Vegan
Ingredients:
- 250 g vanilla biscuits
- 400 g condensed milk
- 3 teaspoons of rum
- 1 teaspoon BAM vanilla paste
- 65 g BAM cocoa powder
- 50 g coconut flour
- pinch of salt
- coconut flour
Rum balls made from leftover sponge cake
-
Preparation time:
30 min -
Difficulty:
-
Number of ingredients:
8
Instructions:
1. Step
Prepare a work surface where you will crumble the biscuits. If you have a dedicated machine, you can crush them with that. If you don't have one, we suggest using a plastic bag. Place the biscuits and some coconut flour in a plastic bag. Seal it all together and roll the bag with a rolling pin. Keep doing this until the biscuits turn into crumbs. If you are using ready-made biscuits as a mixture, add three tablespoons of rum and stir until you have a thick mixture. If it is too thick, you can add a tablespoon or two of milk.
2. Step
If you don't have a prepared sponge cake, add the crumbled biscuits, the remaining coconut, BAM cocoa powder, condensed milk, rum and vanilla paste to a large bowl. Mix the ingredients well, first with a wooden spoon and then with your hands. If the mixture is too thick, stir in 1-2 tablespoons of milk.
3. Step
The dough is ready to form into balls. Prepare evenly sized balls, somewhere between 20-25 g. Place the coconut flour in a separate bowl and roll each of the prepared balls around the bowl. The balls are ready to chill, so leave them in a cool place for a couple of hours. Once completely cooled, serve.
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