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Dairy Free Rum Balls

Dairy Free Rum Balls

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Published by Melissa Darr

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Categories:Types, Recipes/Menus
Published by: Melissa Darr on Nov 22, 2011
Copyright:Attribution Non-commercial

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04/02/2013

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Dairy Free RumballsDairy Free RumballsDairy Free RumballsDairy Free Rumballs
Makes approx 32Makes approx 32Makes approx 32Makes approx 32Ingredients:Ingredients:Ingredients:Ingredients:
 
Condensed Milk:4 cups rice or soy milk ¾ cup white sugar 1 tsp vanilla extractPinch saltSweet Biscuit Base: *Or use Arnott’s Nice Biscuits*5 tbsp nuttelex (or other dairy free spread)1 eggPinch salt1 cup sugar 2 cup spelt flour ¼ tsp Bicarb sodaRumball Mix:220g sweet biscuit base (above) *or use Arnott’s Nice Biscuits*2 tbsp cocoa½ cup coconut½ cup coconut cream powder *available in the Asian section of IGA supermarket*400ml condensed rice/soy milk (above)3-4 tbsp RumExtra coconut for rolling
Method:Method:Method:Method:
Condensed Milk In a medium saucepan add the soy or rice milk and sugar. Cook over a medium –lowheat, stirring constantly, until the volume of the liquid has reduced to a thick and syrupyliquid similar to condensed milk. This may take between 25-35 minutes. Cool and pour into a container and cool overnight in fridge.Sweet Biscuit BasePreheat 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. Addthe egg and beat until combined. Sift the flour, and salt and mix slowly until it forms softdough. Place in dough into slice tray and spread out evenly. Bake in over for 15-20minutes until golden brown. Remove from oven and cool completely.

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