These Weetbix Rum Balls are a no-bake Aussie classic made with pantry staples – and despite the name, they're completely kid-friendly with no actual rum involved.
They're a wholesome twist on the traditional rum balls recipe, using Weetbix instead of crushed biscuits as the base. The result? A chewy, chocolatey bite that's perfect for lunchboxes, after-school snacks, or Christmas platters.
Love no-bake treats? Be sure to check out my Chocolate Chia Bliss Balls, Peanut Butter Bliss Balls, or explore more in my No-Bake Desserts collection.
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Why You'll Love This Recipe
- Quick and easy – ready in under 30 minutes with no baking required.
- Made from 4 simple ingredients you probably already have on hand.
- Perfect for kids' lunchboxes.
- Freezer-friendly.
Recipe Ingredients
Here's what you'll need to make these Weetbix Balls: The full quantities are in the recipe card below.
- Weetbix – crushed to form the base of the mixture. They give a lovely light texture and wholesome flavour.
- Sweetened condensed milk - binds everything together and naturally sweetens the mixture without extra sugar.
- Desiccated coconut – used in the mixture and for rolling the balls.
- Unsweetened cocoa powder – unsweetened cocoa powder gives the rum balls their rich, chocolatey taste.
How to Make Weetbix Rum Balls
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Pop the Weetbix into a ziplock bag and crush them into fine crumbs with a rolling pin.
- Tip the crushed Weetbix into a large bowl along with the cocoa powder and desiccated coconut. Stir everything together.
- Pour in the sweetened condensed milk and mix well until everything is evenly combined.
- Transfer the bowl to the fridge for 15 minutes so the mixture can firm up slightly before rolling.
- Scoop out small amounts and roll into balls using your hands (about the size of a walnut). Coat each one in extra coconut or cocoa powder.
- Place the finished balls on a tray and refrigerate until set. Keep them in an airtight container in the fridge or pantry for up to a week.
Top Tips
- Consistency: If the mixture feels too wet, add an extra crushed Weetbix or more desiccated coconut.
- Uniform size: Use a small cookie scoop or tablespoon to ensure all balls are of equal size.
Recipe Variations
- Flavour enhancers: A teaspoon of vanilla extract or a pinch of cinnamon adds subtle warmth and a hint of spice.
- Coating options: Roll the rum balls in crushed nuts, cocoa powder, sprinkles, or even dip them in melted chocolate for a more indulgent treat.
Storage
Store the Weetbix Rum Balls in an airtight container in the pantry or fridge for up to a week. Store in the freezer for up to 2 months.
Common Questions
Yes, use gluten-free Weetbix as a substitute.
Absolutely! Add 2 tablespoons of your preferred rum to the mixture for an adult version. Adjust the amount of condensed milk accordingly to maintain the right consistency.
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📖 Recipe
Weetbix Rum Balls (Kid-Friendly)
Ingredients
- 8 Weetbix
- 20 g cocoa powder, unsweetened
- 60 g desiccated coconut
- 395 g tin sweetened condensed milk
Coating Ideas
- 40 g desiccated coconut, or shredded coconut
- cocoa powder
Instructions
- Crush the Weetbix: Place the Weetbix into a ziplock bag and crush them using a rolling pin until they resemble fine crumbs.
- Combine Dry Ingredients: Add the crushed Weetbix, cocoa powder, and desiccated coconut in a large mixing bowl. Stir until well combined.
- Add Condensed Milk: Pour the sweetened condensed milk into the dry ingredients. Mix thoroughly until all ingredients are fully incorporated. Transfer the bowl to the fridge for 15 minutes so the mixture can firm up slightly before rolling.
- Form the Balls: Once chilled, take small portions of the mixture and roll them into balls using your hands. Then, roll each ball in additional desiccated coconut or cocoa powder to coat. (see my notes below if the mixture is too sticky).
- Set and Store: Place the coated rum balls on a tray and refrigerate for another 30 minutes to set. Store the Weetbix Rum Balls in an airtight container in the fridge or pantry for up to one week.
Notes
- If the mixture feels too sticky to roll, chill it a little longer or mix in extra coconut or crushed Weetbix.
- Add 1–2 tablespoons of dark rum to make an adult version and slightly reduce the condensed milk.
- Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
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