Dec 13, 2012

Vegan Rum Balls. Raw.


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…

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:
  1. Place all ingredients, except the coconut, in a food processor. Process until everything is combined. It will be sticky and hold together nicely.
  2. Using a 1″ ice cream scoop (or your hands), create 1″ balls.
  3. Roll in the shredded coconut.
  4. Done.
Makes 30 balls. Enjoy!

Healthy trails!


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