Tasty Tuesday - Dairy Free Rumballs

I've held up posting any Christmas related recipes until now. I didn't want to bombard you too early with Christmas cheer. I know I hate it when Christmas carols start playing early in the shops and Christmas decorations come out after the september school holidays. It's just plain madness. Anyway I hope you will forgive me for posting this recipe late in November because it is something you will want to make... especially if you have a dairy intolerance/allergy such as myself.


 You won't know how excited I was when I finally cracked how to make dairy free rumballs. For four years I have not been able to eat any of these delicous balls of chocolate and rum because of the condensed milk and milk powder that they contained. I have been researching over the years an alternative to condensed milk and milk powder that will still give the same effect and flavour to these yule tide favourites. Recently I discovered you can purchase soy condensed milk but unfortuantly I am allergic to soy so I still had to come up with an alternative, however if your fine with soy simply use this in replacement of the "condensed milk" I have in the recipe below.

For the milk powder I replaced it with coconut cream powder which I found in the Asian section of the IGA supermarket. I wasn't able to find it in woolworths so if your searching for it look in IGA near the tinned coconut milks. I would love to hear any feedback from those who made it - good and bad! So dairy free sufferers make sure you whip a batch of these up and have an extra Merry Christmas! There is a possibility of gluten intolerant people also making these by simply replacing the flour in the sweet biscuit base with gluten free SR flour. Let me know if the gluten free version turns out if you make it that way!

Dairy Free Rumballs
Makes approx 32
Condensed Milk:
4 cups rice or soy milk
¾ cup white sugar
1 tsp vanilla extract
Pinch salt

Sweet Biscuit Base: *Or use Arnott’s Nice Biscuits*
5 tbsp nuttelex (or other dairy free spread)
1 egg
Pinch salt
1 cup sugar
2 cup spelt flour
¼ tsp Bicarb soda

Rumball Mix:
220g sweet biscuit base (above) *or use Arnott’s Nice Biscuits*
2 tbsp cocoa
½ cup coconut
½ cup coconut cream powder *available in the Asian section of IGA supermarket*
400ml condensed rice/soy milk (above)
3-4 tbsp Rum
Extra coconut for rolling


1.Condensed Milk

In a medium saucepan add the soy or rice milk and sugar. Cook over a medium –low heat, stirring constantly, until the volume of the liquid has reduced to a thick and syrupy liquid similar to condensed milk. This may take between 25-35 minutes. Cool and pour into a container and cool overnight in fridge.

2.Sweet Biscuit Base

Preheat oven to 180 degrees and line and grease a slice tray.
In an electric mixer bowl place the sugar and butter and beat until pale and creamy. Add the egg and beat until combined. Sift the flour, and salt and mix slowly until it forms soft dough. Place in dough into slice tray and spread out evenly. Bake in over for 15-20 minutes until golden brown. Remove from oven and cool completely.

3.Rumball Mix

In an electric blender or food processor, place the sweet biscuit base and blend until a fine bread crumb consistency is formed. Place biscuit crumbs into a large bowl. Add the remaining ingredients and stir until combined and firm dough is formed. If the mixture is still a bit runny add some more coconut or leftover sweet biscuit base.

Place a ½ cup of extra coconut into a bowl.  Roll mixture into balls and place into extra coconut rolling until covered. Repeat until all mixture is used. Place rum balls into freezer and remove 5 min prior to serving.

These rumballs are best served chilled to keep their firmness.

Mmm try stopping at one... I know I couldn't!

Also don't forget the Australian Good Taste ENTERTAIN! giveaway.... entries close wednesday the 23thd November! Be in it to win it! Simply leave a comment on the post to win.

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