Rum balls are the coveted dessert at the Venetian table. Now you can reproduce these traditional, moist, fudgy treats with this simple recipe. They are truly little balls of heaven!

Ingredients

½ cup raisins

cup dark rum

1 cup lightly toasted walnuts

or pecans

24 thin vanilla tea biscuits

1 cup nondairy chocolate chips

⅔ cup vegan butter substitute

⅔ cup powdered sugar, sifted

COATING

(choose 1or a combination)

½ cup powdered sugar, sifted

½ cup shredded dried coconut

(sweetened or unsweetened)

½ cup lightly toasted pecans

or walnuts, ground in a food

processor

1 tablespoon unsweetened

cocoa powder sifted with ½ cup

powdered sugar

Method

To make the balls, soak the raisins in the rum in a small bowl for 1 to 2 hours.

Process the walnuts in a food processor until just finely ground (take care that they do not become a paste).

Add the tea biscuits and the soaked raisins and rum to the walnuts in the food processor and process until finely ground. Transfer to a large bowl and set aside.

Melt the chocolate chips and vegan butter substitute in a double boiler over gently simmering water.

Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute.

Stir. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds.

Add the sugar and stir with a wooden spoon.

Add the chocolate mixture to the raisin mixture and stir with a wooden spoon until well blended.

Refrigerate for at least 1 hour, or until the mixture can be easily molded (not too soft, not too firm). Roll into 1-inch balls.

Place the coating of your choice on a plate or sheet of waxed paper on a flat surface and roll the balls in it until evenly covered.

Store the balls in a sealed container in the refrigerator. For the best flavor, serve at least 24 hours after making.

Notes and Tips

Add 1½ teaspoons instant espresso or coffee granules to the mixture before refrigerating it.