Coffee Vegan Balls

After making rum balls over Christmas time, I realized there was many possibilities to create vegan versions of the bite-sized treat. I found soy condensed milk at an online vegan grocery store and the recipe for my coffee vegan balls was born. I did stay within the rum ball tradition by adding some booze to the recipe, using my favorite liquor, Tia Maria. Adding a generous helping of desiccated coconut and some coffee soaked sultanas, these were a big hit with the whole family. To stay within my diet, I also used sugar-free vanilla gluten-free biscuits as the base of the recipe but you can use any plain vanilla biscuits you want.

Coffee Vegan Balls

Ingredients:

• 1 can of soy condensed milk
• 1 packet of plain vanilla biscuits
• 3 tablespoons of sugar-free chocolate coffee powder
• 1 tablespoon of dark cocoa powder
• 1/2 cup of sultanas, soaked in a shot of espresso or a coffee tea bag
• 1/4 cup of desiccated coconut, plus 1/2 cup for rolling
• 2 tablespoons of Tia Maria

Method:

1. Process the biscuits until crushed.
2. Add the condensed milk, coffee powder, cocoa powder, tia maria and coconut, mix until combined. Add in the sultanas. If the mixture seems to wet, add more coconut until the right consistency is achieved.
3. Refrigerate for 20 minutes or until cool enough to handle more easily.
4. Once cooled, use a tablespoon to spoon out the mixture and roll into balls. Coat the balls in coconut and place in a container to store. Either store in the freezer or fridge, depending how chilled you prefer them. Keep cool.