Healthy Rum Balls
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 30 minutes chilling time
Cooking time: 0 minutes
Serves: 15
- 80g/2.8ozs. almond meal
- 140g/5ozs. medjool dates, pitted weight
- 80g/2.8ozs desiccated coconut
- 70g/2.5ozs. honey or rice malt syrup
- 20g/0.7ozs. cocao powder
- 4-5 tablespoons/80-100ml/2.8-3.5flozs rum
- 2 teaspoons Rum flavouring
- 1 teaspoon vanilla bean paste
- 1/4 cup desiccated coconut extra for rolling
Step 1 - Place all of the ingredients except extra desiccated coconut in a high speed blender or food processor and blend until very smooth. Scoop out and place in the fridge for 30 minutes to an hour.
Step 2 -Spread coconut out on a shallow plate. Shape the mixture into walnut sized balls. Roll in the coconut and place on a plate and serve with tea or coffee. These can also keep in the fridge in an airtight container or in the fridge for 1-2 weeks.