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Vegan Planet: Pina Colada Balls

Thursday, February 2, 2012

 

Pina Colada Balls


For someone who doesn't have much of a sweet tooth, I've certainly been on a roll lately with dessert recipes. After a sweet ride with Carrot Cupcakes, Pumpkin Tiramisu, Eggnog Cupcakes, and Tiramisu for Two, I had planned to go down a more savory path. That's when I became obsessed with making an easy and efffortless dessert that tasted like pina coladas.

I blame my obsession on the gray winter days and the fact that I just bought a container of dried pineapple.  With unsweetened coconut and dark rum in the house, my fate was sealed.  I daresay these pina colada balls are one of the best things I've ever tasted in the category of "small bite desserts."  The flavor is so decadent, that I'd rather call them "truffles" than "balls" but they're not technically truffles.  So balls it is!  You could even shape them into little footballs and serve them on Super Bowl Sunday (the rum gives these beauties a manly kick).  Or make them for Valentine's Day.  Or even better:  make them TODAY!!!


Here's the recipe:


Pina Colada Balls
These balls aren't too sweet as is, but be sure to use unsweetened coconut or they may become too sweet.  If you don't want to use confectioner's sugar, then substitute 2 to 3 tablespoons of sweetened coconut for part of the unsweetened coconut and omit the confectioner's sugar. If you don't have dark rum, you can use 1/2 to 1 teaspoon rum extract and make up the rest of the liquid (to equal the 1 tablespoon) with pineapple juice or a little water or almond milk. Also, be sure you use dried pineapple pieces (not fresh or canned -- they will be too wet!)

1 cup dried pineapple pieces
1/2 cup raw cashews or slivered almonds
1/2 cup old-fashioned (rolled) oats
1/2 cup unsweetened shredded coconut, plus more to coat
1 tablespoon confectioner’s sugar
1 tablespoon Myers dark rum

Combine all the ingredients (except the additional coconut) in a food processor and pulse to chop, then process until finely chopped and well combined.  The mixture should hold together easily.  Roll the mixture into 1-inch balls.  Roll the balls in additional unsweetened shredded coconut to coat.  Arrange the balls on a plate to serve.  They can be eaten right away but taste even better if allowed to sit at room temperature for a few hours to let the flavors meld.

Makes about 20

Recipe by Robin Robertson (c) 2012.

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Comments:
Oh my goodness! Those sound soooo good! And hubby would really like these too. Since we're Canadian, I'll shape them like hockey pucks. LOL!!
 
Robin:

Pray tell us where you got the AWESOME mug? Love it.
 
Carrie, Hockey puck shapes sound great. These balls would taste good in any shape, I think!

Whuteva, I got the mug in Kennett Square PA, at a mushroom store/museum. (I got lots of great dried mushrooms there too). Here's the link:
http://www.themushroomcap.com/index.htm
 
These look amazing...hope to give them a try in the near future.
 
I hope you like them as much as we do, Lyndsay. Let me know if you make them!
 
Those look very yum.

Also, Best. Coffee. Mug. Ever.
 
Thanks Karen!
 
This is what you see after applying through a job site of any Hotel company dont worry learn from your experience make the next one better
 
So great! Love the mug. :)
 
Thanks, Sally!
 
OK, I just made these and they are fantastic! They are so fun to make and are addictively tasty. You are a genius. I need to give these to numerous people. I think I'll be making many more batches. Thanks!
 
Yay, Eve. Glad you're enjoying these. The really are addictive!
 
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