I've adapted this recipe from one I found on
http://clevercook.net.au/2013/12/10/another-festive-kitchen-gift/ and they're superb!
MJ's Rum Balls
These are very rich, so make the balls small.
Drain Chickpeas at least two to three hours before use so they are quite dry. Soak raisins at the same time.
100g cacao wafers (or use 70% chocolate and leave out the maple syrup and coconut oil)
2 tsp coconut oil
3 Tbsp maple syrup
70g raisins, soaked in 3 Tbs Rum or other liqueur, depending on flavour choices
70g almonds, pecans or hazelnuts (or a mixture of all)
400g can chickpeas, rinsed and drained well
30g coconut
50g rapadura sugar
Melt wafers, coconut oil and maple syrup for 5 minutes/sp 1 - 2 /37ºC, scraping down occasionally. Add the almonds, rapadura and soaked fruit and blend on 5 seconds/sp 6 - 7 Scrape down and repeat. Add the rest of the ingredients and blend on speed 6 until the mixture comes together. Refrigerate for 5 minutes or so until firm enough to roll.
Roll into balls and coat in cocoa, coconut or crushed nuts of choice.
Flavourings
Orange – grated rind of one orange, add Tbsp of the juice to 2 Tbsp Cointreau
Hazelnut – use hazelnuts instead of almonds and use Hazelnut Liqueur
Cherry – use glace cherries instead of raisins and soak in Cherry Liqueur or Cherry Brandy
Cinnamon – add 1 tsp cinnamon
For nut free, use sunflower and pumpkin seeds instead of nuts.
The next lot I make, I'm going use hazelnut liqueur and roll them around a roasted hazelnut and coat in crushed hazelnuts for a Ferrero flavour.
