Clementine Rum Balls
Here are three reasons to add these fabulous Clementine Rum balls to your cookie collection this holiday season. One, they are made with graham crackers, instead of “Nilla Wafers.” [I like the New Morning brand of Honey Grahams because I'm a total label reader, and they pass my tests.] Two, they are different from any old rum ball recipes that have been passed around since the ’60s because these are flavored with clementines and toasted pecans. Three, they’re no-bake so they are simple as can be.
I roll half of them in unsweetened coconut and the other half in cocoa powder and then package them up in tins. I keep them in the freezer.
Beware, these are boozy!
Store in the freezer for up to one month.
Ingredients
- 1 14.5-ounce box graham crackers (makes about 3 1/2 cups crumbs)
- 1 1/2 cup confectioners sugar
- 1 cup pecans, toasted and cooled (4 ounces)
- 1/2 cup cocoa powder, sifted and divided
- 1/2 cup dark or black rum
- 1 tablespoon clementine zest, plus 1/2 cup clementine juice
- 1 tablespoon vanilla extract
- 1/2 cup finely shredded unsweetened coconut
Instructions
- Break grahams into pieces and process in two batches in food processor until fine crumbs form. Transfer to a large bowl. Place confectioners sugar and pecans in the food processor and process until the nuts are finely ground. Transfer to the bowl with the graham crumbs. Add 1/4 cup cocoa powder and stir thouroughly. Mix rum, clementine zest, clementine juice and vanilla extract in a small bowl. Pour over the crumb mixture and stir to form a sticky dough. Let sit 10 minutes in the fridge to firm up.
- Meanwhile, place the remaining 1/4 cup cocoa powder on a plate or shallow dish. Place the coconut on another plate or dish.
- Roll 1 tablespoon portions of the crumb dough into balls. Roll half of the balls, one at a time, into the cocoa powder. Roll the other half of the balls into the coconut. [You may need to put a little coconut into your hands to press the coconut into the dough as you roll to get it to stick.]
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