Christmas Rum Balls

Christmas Rum Balls

What you will need:

Dry Ingredients:

  • 2 cups nuts almonds
  • 1/2 cup rolled oats
  • 1 tsp dried ginger
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp cacao powder
  • 2 tbsp chia seeds

Wet Ingredients:

  • 7 medjool dates pitted
  • 1/3 cup dark rum
  • 3 tbsp honey or maple syrup
  • 1/2 tsp pure vanilla extract


  • Cacao powder for coating


  1. Add nuts to a non-stick ceramic skillet and cook on medium heat for about 4 minutes or until fragrant, stirring occasionally. Transfer to a food processor with remaining Dry Ingredients and process until small crumbs form. Do not over process, especially softer nuts like pecans, otherwise nut butter will start forming.
  2. Add Wet Ingredients and process for a few more seconds just until well combined. Place the bowl of a food processor in a freezer for about 30 minutes.
  3. In a large Ziplock bag or on a large dinner plate, add cacao powder. Form golf size balls and coat/roll in cacao powder.

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