Dawn's Rum Balls // Makes Approximately 1 Dozen / by Anthony Michael Contrino

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Dawn’s Rum Balls

4 ounces pecans (about 1 cup)

4 ounces Medjool dates, pitted (about 7 large)

1/8 teaspoon fine sea salt

1 tablespoon rum

1 cup sweetened shredded coconut

  1. In a food processor, pulse the pecans until they are coarsely chopped.

  2. Add the dates and pulse until they are coarsely chopped.

  3. Add the salt and rum and pulse until the mixture comes together and forms a chunky paste.

  4. Shape the mixture into small balls.

  5. Roll the balls in coconut.

  6. Store in the refrigerator for up to 1 week. Serve at room temperature.

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