- Prep Time
- 5 mins
- Total Time
- 1 h 20 m
- Makes
- 22 mini rum balls
Ingredients
- 1 cup
- pecans, toasted
- 250 mL
- 2 cups
- lightly crushed vanilla wafer cookies
- 500 mL
- ¾ cup
- icing sugar, divided
- 175 mL
- 2 tbsp
- unsweetened cocoa powder
- 30 mL
- ¼ cup
- brown rice syrup
- 60 mL
- 2 tbsp
- rum
- 30 mL
- 1 tsp
- vanilla extract
- 5 mL
Directions
Step 1
In food processor, combine pecans and vanilla wafer cookies. Pulse until finely chopped. Add 1/2 cup (125 mL) icing sugar, cocoa powder, brown rice syrup, rum and vanilla extract. Pulse about 1 min., or until thoroughly combined. Transfer cookie mixture to bowl.
Step 2
Roll 1 level tbsp (15 mL) portions of cookie mixture into balls. Place in wax paper-lined sealed container; chill 1 hr., or overnight. Roll balls in remaining icing sugar before serving.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1 mini rum ball):
- Calories:
- 100
- Fat:
- 4 g
- Carbs:
- 18 g
- Fibre:
- 1 g
- Sugar:
- 11 g
- Protein:
- 1 g
- Sodium:
- 50 mg
