What happens when you add alcohol to a raw vegan recipe? Adding spirits to raw recipes is not in the true spirit of raw… but it sure is delicious. I’ve never been a drinker but I do like a tiny bit in a few desserts, and my mom loves rumballs so I figured I’d go for it.
This is one of those a little of this, a little of that recipes. My kind of recipe. Go with the flow and use your instincts. If you’re organized enough, soak your coconut and raisins in rum in advance. If you’d like to keep these alcohol free, just skip that step and I’m sure it would be delicious. You probably won’t need the coconut flour in that case since the recipe won’t be so wet.
Raw Vegan Rumballs
- 1 cup pre-soaked unsweetened, dry coconut. Soaked in about a quarter cup of rum for 24 to 48 hours.
- .25 cup pre-soaked raisings. Also soaked in about a quarter cup of rum for 24 to 48 hours.
- 2 cups raw almonds
- 1.5 cup dates
- 3 tbsp cocoa or cacao powder
- pinch of pink Himalayan salt
- .5 tsp maca, optional
- .5 tsp mesquite, optional
- .25 cup agave or yacon syrup or to taste
- Raw coconut flour or almond meal to use if needed, maybe a quarter cup.
- Unsweetened coconut for rolling.
- Blitz almonds and dates in the food processor until they make a very smooth dough. Temporarily remove from food processor and set aside.
- Blitz the rum coconuts and raisins until smooth. Add cocoa, salt, maca and mesquite and blend. Add some agave to taste. Keep in mind that when you add the date/almond mixture it will add additional sweetness.
- Return almond/date mixture to the food processor and blend with the coconut/raisin/rum. Blend until it comes together. At this point, decide if you’d like it to be sweeter and add more agave if needed. If the recipe is too wet, add some raw coconut flour or almond meal a very small amount at a time, blending in between.
- Once you reach the desired consistency, roll into balls and then roll in coconut.
- Share with friends and family so that you don’t get drunk!