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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups chocolate graham crackers, crushed into crumbs (about 1 1/2 sleeves of crackers)
1 cup finely ground nuts (I used mostly almonds and a few walnuts)
1/2 cup oats, ground fine in a food processor or chopper
1/2 cup dates, pitted and processed in a food processor until the dates form a paste
1/4 cup coconut rum
1/8 cup amaretto
1/8 cup coffee liqueur
1 Tablespoon vanilla
2 ounces dark chocolate, melted (I used half of a 4-oz. Ghirardelli 60% cocoa chocolate bar … if you want a less intense chocolate taste, use milk or semi-sweet chocolate.)
For topping: finely chopped nuts, raw (turbinado) sugar, powdered sugar, or melted white chocolate
In a large bowl, stir together the cracker crumbs, oats and nuts. Stir in the liquors, dates and vanilla. The dates will be tough to mix in, but break them into small bits and eventually they will. Add the melted chocolate, and stir until thoroughly combined.
Form the mixture into balls about 3/4 inch in diameter, and roll each ball in finely chopped nuts, raw sugar, powdered sugar, or drizzle them with melted white chocolate. If you do the chocolate drizzle, allow the chocolate to set, then store in an air-tight container or package in pretty tins for a lovely gift. Makes about 35 rum balls
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CHOCOLATE MOCHA AMARETTO RUM BALLS
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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups chocolate graham crackers, crushed into crumbs (about 1 1/2 sleeves of crackers)
1 cup finely ground nuts (I used mostly almonds and a few walnuts)
1/2 cup oats, ground fine in a food processor or chopper
1/2 cup dates, pitted and processed in a food processor until the dates form a paste
1/4 cup coconut rum
1/8 cup amaretto
1/8 cup coffee liqueur
1 Tablespoon vanilla
2 ounces dark chocolate, melted (I used half of a 4-oz. Ghirardelli 60% cocoa chocolate bar … if you want a less intense chocolate taste, use milk or semi-sweet chocolate.)
For topping: finely chopped nuts, raw (turbinado) sugar, powdered sugar, or melted white chocolate
In a large bowl, stir together the cracker crumbs, oats and nuts. Stir in the liquors, dates and vanilla. The dates will be tough to mix in, but break them into small bits and eventually they will. Add the melted chocolate, and stir until thoroughly combined.
Form the mixture into balls about 3/4 inch in diameter, and roll each ball in finely chopped nuts, raw sugar, powdered sugar, or drizzle them with melted white chocolate. If you do the chocolate drizzle, allow the chocolate to set, then store in an air-tight container or package in pretty tins for a lovely gift. Makes about 35 rum balls
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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