After my family's wild and crazy vegan festivities of the New Year's Eve, our fridge was stocked with all sorts of vegan leftovers. Everything was quickly eaten; everything except for five or six squares of rather dry vegan brownies. For some reason my friends and I had decided to bake a low-fat version of vegan brownies, with only applesauce as the binding ingredient. Unfortunately, the brownies were dry and uneventful- the one leftover that my family refrained from.
A few days passed by and the applesauce brownies continued to dry out. I decided to experiment and make rum balls out of them. However, I didn't have chocolate chips or cream to melt together and add to the brownie crumbs. Instead, I omitted the melted chocolate, threw in a couple of hefty tablespoons of cocoa powder, generous splashes of rum and a spoon or two of jam. Although it tasted great, the batter was far too wet to be shaped into balls. I threw in some chopped walnuts, but they didn't help much. I then realized we had a handful of Italian butter cookies and almond macaroons leftover from the holidays. I crumbled the macaroons and butter cookies and threw them into the bowl. The mixture became dry enough to handle and the results were delicious!
The rum balls had a decidedly almond flavor and a slight crunch. I even rolled them in pistachios because I ran out of walnuts. The bright green of the pistachios against the deep color of the chocolate added a festive touch to a revisited favorite.
Experiment with your rum balls and see what you come up with. You really can't go wrong.
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