FRUIT’N NUT RUM BALLS

For the Fruit'n Nut Rum Balls

1. In a food processor or blender container, process nuts until finely ground. Add dates, coconut oil, cocoa and rum. Process until smooth.
2. Using a small scoop, 1 tbsp (15 mL), shape mix into balls. Refrigerate 30 minutes or until hardened.
3. Meanwhile, heat chocolate until just melted.
4. Dip tops of rum balls in chocolate; sprinkle with Le Saunier de Camargue Fleur de Sel. Keep refrigerated in a sealed container.

Per 1 rum ball (20 g)  |  Calories 110  |  Fat 7 g  |  Carbohydrate 11 g  |  Protein 2 g