Vegan Gingersnap Rum Balls Recipes

VEGAN GINGERSNAP RUM BALLS

Steps:

• If the power's on: Use a food processor to process the gingersnaps and walnuts until finely ground. Then add the ½ cup confectioners' sugar, rum, and maple syrup and process until well mixed.
• If you're unplugged: Combine the crushed cookie crumbs and walnuts in a bowl with ½ cup of the confectioners' sugar, rum, and maple syrup. Mix thoroughly until the mixture holds together.
• To assemble: Shape the mixture into 1-inch balls. Roll the balls in the remaining ¼ cup of confectioners' sugar and arrange them on a plate.
• Cover the gingersnap rum balls with plastic film wrap and let them sit for several hours or overnight to allow the flavors to develop. If using an alcohol-free version, it's best to refrigerate them.

GINGERBREAD RUM BALLS

Steps:

• In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
• In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
• Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.

GINGERSNAP RUM BALLS

Steps:

• 1. take a rolling pin and crush gingersnaps in plastic bag, then add rest of ingredients, form into balls, place in tin can, and let sit for 2 days, then enjoy!!

NO-BAKE GINGERSNAP BALLS

Steps:

• In a medium-sized mixing bowl, stir together the crushed cookies, pecans and icing sugar. Stir in corn syrup and bourbon, and mix until combined.
• With lightly moistened hands, shape the mixture into 1-inch balls, then roll in powdered sugar to coat. Transfer to an airtight container and chill for at least 2-3 days before serving.

CRISPY VEGAN GINGERSNAPS

Steps:

• Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
• Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
• Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.