I can't believe how easy this recipe is! It took about 10 minutes start to finish. These are the perfect little goodies to bring to a holiday party. You can make them way ahead, even freeze them for later!
The first time I ever ate "rum balls" was at a fancy Italian restaurant on Long Island. I think I was about 15 at the time. But those rum balls were made from some kind of sponge cake and literally dripping in rum and topped, of course, with a healthy dollop of whipped cream. These babies are just as flavorful and oh, so much healthier! Vegan. Raw. Doesn't get much better...
The first time I ever ate "rum balls" was at a fancy Italian restaurant on Long Island. I think I was about 15 at the time. But those rum balls were made from some kind of sponge cake and literally dripping in rum and topped, of course, with a healthy dollop of whipped cream. These babies are just as flavorful and oh, so much healthier! Vegan. Raw. Doesn't get much better...
Ingredients:
- 2 cups blanched almond flour
- 1 cup raw pecans
- ½ cup raw sunflower seeds
- 20 medjool dates, pitted
- 2 TBS dark rum (or ½ tsp rum extract to keep it non-alcoholic)
- 1 cup shredded coconut
Directions:
- Place all ingredients, except the coconut, in a food processor. Process until everything is combined. It will be sticky and hold together nicely.
- Using a 1" ice cream scoop (or your hands), create 1" balls.
- Roll in the shredded coconut.
- Done.
Makes 30 balls. Enjoy!
