Using our first batch of native stingless bee honey to make Vegan Rumballs!
We are travelling home today from our annual family getaway and by the time we get home, unpack and prep for a busy week ahead, there won’t be much time for making. So I thought I would share something I made on Thursday. It is no secret that I am not, at this stage of my life, an overly enthusiastic cook. At our place, the kitchen is really Maurice’s domain. But I wanted to make a dessert for dinner for our first night at Rainbow Beach (we use roster system on our family hols and Maurice and I were on roster that night.)
Our son, Dave, and his wife, Mary, are vegan so it needed to be vegan friendly. I found a vegan rum ball recipe and it sounded divine (and they were very yummy, l’m pleased to say!!) The recipe called for maple syrup but we didn’t have any, so I substituted honey from our native stingless beehive. Here is the recipe if you would like to try it.
- 2/3 cup shredded or desiccated coconut
- 1 cup almonds
- 10 medjool dates, pitted
- ¼ cup coconut oil
- ½ cup cacao powder and extra for rolling
- 2 tbs maple syrup
- 1.5 tbs rum flavouring or to taste (I used real rum!!)
Place all ingredients in food processor using an S blade and blend until the mixture comes together. It should stick together well when you pinch it between your fingers.
Roll into 22 bite sized balls coating with raw cacao powder. Place in the fridge to chill. The recipe says that they are awesome after they’ve been in the freezer and then left out on the bench for about 5 minutes…. nice and chewy!!!