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chocolate rum snowballs

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

These are such an amazing sweet treat! Very easy to make, it’s a delicious recipe to serve during the Holidays.

yield 30 snowballs
prep time 15 Min
cook time 8 Min
method Stove Top

Ingredients For chocolate rum snowballs

  • 3 c
    rolled oats
  • 2 c
    sweetened coconut flakes, divided
  • 1/8 tsp
    ground himalayan sea salt
  • 1/2 c
    butter
  • 1/2 c
    milk
  • 1 c
    granulated sugar
  • 1/3 c
    dark cocoa powder
  • 1 lg
    free-run egg
  • 1/4 c
    rum
  • 1/2 tsp
    pure vanilla extract

How To Make chocolate rum snowballs

  • 1
    In a large mixing bowl, combine oats, 1 cup coconut flakes and salt; mix and set aside.
  • 2
    In a medium saucepan over medium heat, add butter, milk, sugar, cocoa powder and egg. Whisk well and bring to a boil. When it gets there, stir vigorously for 30 seconds before removing from the heat. Pour in rum and vanilla extract; stir well.
  • 3
    Pour the cocoa mixture into the oat mixture and stir until well blended. Cover with plastic wrap, making sure it touches the surface, and chill for 2 hours or up to 24 hours.
  • 4
    Meanwhile, in the bowl of a food processor, add the remaining cup of coconut flakes and process until flakes are finer. Transfer to a pie plate and set aside.
  • 5
    Line a large baking sheet with parchment paper; set aside
  • 6
    Using a melon baller or a small 1-tablespoon ice cream scoop, form cocoa mixture into small balls before rolling them in fine coconut flakes. Place on prepared baking sheet and transfer to the fridge for at least 1 hour. Keep for 3 days covered at room temperature or fridge for 1 week
  • 7
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/zRUzJn1BEh0
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