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Ingredients

Units: 
Preperation
  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.

Servings: 30 balls

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

Units: 
Preperation
  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.

Servings: 30 balls

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

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