Kid Friendly Rum Balls
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These Kid Friendly Rum Balls are made without rum and are so simple to make with only 4 ingredients. A great alternative to traditional rum balls and suitable for the little ones!
Kid Friendly Rum Balls Recipe
Kid friendly rum balls are no-bake chocolate, crushed biscuit and coconut balls made without rum and, in my humble opinion, one of the best-tasting treats, ever!
It’s old school flare of using condensed milk to bind the ingredients together is timeless.
Here’s my recipe for traditional rum balls if you’re looking for the old-fashioned kind!
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Can I add rum for the adults?
Yes! You can easily add a splash of rum to this recipe for an adult twist, or make my traditional rum balls recipe. The rum adds a rich, indulgent flavor that pairs wonderfully with the chocolate and coconut.
I don’t have a food processor, what else can I use?
No food processor? No problem! You can place the biscuits in a zip-lock bag and crush them with a rolling pin until fine crumbs form. This method works just as well!
Can these rum balls be made in advance?
Yes! These rum balls are perfect for make-ahead preparation. Store them in the fridge for up to a week or freeze them for up to 2 months.
How to store kid-friendly rum balls
Store: Keep the rum balls in an airtight container in the fridge for 1 week to 10 days. If preparing in advance, store them for 5-7 days in the refrigerator in an airtight container.
Freeze: For longer storage, freeze the rum balls in a freezer-safe zip-lock bag or container for up to 2 months. Be sure to remove any excess air and label with the date. To thaw, leave them in the fridge overnight or at room temperature for a few hours.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Kid Friendly Rum Balls
Ingredients
Balls
- 250 g (8.9 oz.) Marie biscuits, or Arrowroot or Plain Digestive biscuits
- 1 cup unsweetened desiccated coconut
- 1/4 cup unsweetened cocoa powder
- 395 g (1 tin) full-fat sweetened condensed milk
Coating
- 1/3 cup unsweetened desiccated coconut
Instructions
- Process Biscuits: In a high-speed food processor, crush biscuits into a fine crumb. Transfer the crumbs to a large mixing bowl.
- Add Dry Ingredients: Stir in the coconut and cocoa powder until well combined.
- Mix in Condensed Milk: Pour in the condensed milk and mix thoroughly until all dry ingredients are coated. Tip: Use your hands for easier mixing!
- Prepare for Coating: Place extra coconut for the coating in a small bowl and set aside.
- Form Balls: Scoop 1 tablespoon of mixture, roll into a ball, then roll in coconut until coated. Place balls directly into an airtight container or on a lined baking sheet.
- Repeat: Continue the process with the remaining mixture.
- Chill: Refrigerate rum balls for 1 hour until firm. Enjoy!
I love this recipe, so versatile, before I start rolling, I divide the mixture in half and add 1 crushed Peppermint crisp and then roll in chocolate sprinkles. Two flavours for the time of one. And they freeze well too, but, Never have any left for freezing
Hi Carol, I love your twist on the recipe! Adding crushed a peppermint crisp sounds just delicious! And I completely agree—these rum balls are so good, they never last long enough to freeze! Thanks for sharing your fun variation, and I’m glad to hear the recipe works well for freezing when you do manage to save some ;). Kindest, Sam
Thank you for sharing your recipes. I really like the gluten free slices and cakes as I can’t get enough of these recipes
Hi Suz! I’m absolutely delighted to hear you’re a fan of the gluten-free slices and cakes, there’s plenty more to come! Thanks Suz, have a wonderful day 🙂 Kindest Sam x