How to Make Vegan Rum Balls

Instructions

• 1

  Take three cups of dried dates, chop them coarsely and put them in the bowl of the food processor.
• 2

  Add four tablespoons of white rum and one teaspoon of vanilla extract to the food processor.
• 3

  Then, add all the nuts and cashews (half cup raw walnuts, one cup raw brazil nuts and half cup of cashews) to the processor.
• 4

  Cover the food processor with its lid and pulse on low for 30 to 40 seconds. Then, increase the speed of the food processor to medium and pulse for another half minute. Finally, turn the processor to high and process the dates and nuts for 30 seconds. Do not over work the nuts and dates, and make sure they are just roughly chopped when you are done pulsing.
• 5

  Then, put 100 grams of dark chocolate in a microwave safe bowl, and heat it in the microwave until it is thoroughly melted. Stir the chocolate with a rubber spatula every 20 seconds.
• 6

  Pour the melted chocolate into the food processor with the chopped dates and nuts, and pulse for a few seconds, until the ingredients are finely chopped and everything is evenly combined.
• 7

  Spoon the processed mixture out into a clean medium sized bowl.
• 8

  Pour two cups of desiccated coconut over the rum ball mixture and use your hands to thoroughly incorporate it, mixing it up with the chopped nuts and fruit.
• 9

  Once you have thoroughly combined the rum ball mixture and coconut, it is the time to make the rum balls. Dampen your hands slightly with water and roll a heaped tablespoon of the mixture between the palms of your hand to shape it into a smooth, bite sized ball.
• 10

  Roll the ball in a small bowl of desiccated coconut to cover it completely with the coconut, and then put it aside. Repeat the process until all the mixture is gone. The given amount of ingredients should make around 40 rum balls.
• 11

  Refrigerate your vegan rum balls for an hour or more, to allow them to harden before you serve them.