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Rum Squares

While a bit on the labor-intensive side, these rum squares are well worth the effort.

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Servings
4 squares
Calories Cholesterol Sat Fat Carbs
261 0mg 6g 31g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.8 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
33.8 Methane (gallons) not created by animals
413.5 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 20 minutes
Ingredients
For the squares:
  • 1/4 C buttery spread
  • 1/4 C brown sugar (packed)
  • 1/2 egg replacer
  • 1/2 tsp vanilla
  • 1 C graham crackers (crumbled)
  • 1/2 C coconut (flaked)
  • 1/4 C walnuts (chopped)
For the rum filling:
  • 1/4 C buttery spread
  • 1/2 Tbsp rum (dark)
  • 1 C powdered sugar
For the frosting:
  • 6 oz chocolate chips (semi-sweet)
  • 1 Tbsp buttery spread
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 45 minutes
Cook Time 20 minutes
Ingredients
For the squares:
  • 1/4 C buttery spread
  • 1/4 C brown sugar (packed)
  • 1/2 egg replacer
  • 1/2 tsp vanilla
  • 1 C graham crackers (crumbled)
  • 1/2 C coconut (flaked)
  • 1/4 C walnuts (chopped)
For the rum filling:
  • 1/4 C buttery spread
  • 1/2 Tbsp rum (dark)
  • 1 C powdered sugar
For the frosting:
  • 6 oz chocolate chips (semi-sweet)
  • 1 Tbsp buttery spread
Servings
4 squares
Calories Cholesterol Sat Fat Carbs
261 0mg 6g 31g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.8 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
33.8 Methane (gallons) not created by animals
413.5 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, mix together the buttery spread and brown sugar at medium to high speed until fluffy.
    In a large bowl, mix together the buttery spread and brown sugar at medium to high speed until fluffy.
  2. Add the egg replacer; stir in the vanilla, graham cracker crumbs, coconut and walnuts.
    Add the egg replacer; stir in the vanilla, graham cracker crumbs, coconut and walnuts.
  3. Press the mixture into an 8 x 8-inch baking pan (greased) until smooth and firm; bake at 350 degrees for 15 to 20 minutes or until lightly browned on the bottom. Cool.
    Press the mixture into an 8 x 8-inch baking pan (greased) until smooth and firm; bake at 350 degrees for 15 to 20 minutes or until lightly browned on the bottom. Cool.
  4. For the rum filling, mix the buttery spread, rum and powdered sugar; spread on top of the cooled crust.
    For the rum filling, mix the buttery spread, rum and powdered sugar; spread on top of the cooled crust.
  5. For the frosting, melt the chocolate chips and buttery spread at the top of a double boiler; spread the chocolate frosting over the top of the rum filling. Chill and cut into 1-inch squares.
    For the frosting, melt the chocolate chips and buttery spread at the top of a double boiler; spread the chocolate frosting over the top of the rum filling. Chill and cut into 1-inch squares.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or a cool location.

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