Rum balls with dates

Name: Rum balls with dates
Cook time: 30 min
Total time: 4 h 30 min
Yield: 35
Ingredients: 200 g dried dates without stone; 100 g kernel oat flakes (e.g. from Kölln); 3 TABLESPOONS Rum; 5 TABLESPOONS Cocoa Nibs; 50 g Coconut oil; 2 TABLESPOONS Baking cocoa; 2 TABLESPOONS Carob powder; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Without sugar: The sugar elves needed a break and sent their representatives, the date elves. They process sweet fruits, oatmeal and rum easily and quickly into healthy chocolates

COOK TIME
30 mins

TOTAL TIME
270 mins

Ingredients

Servings: 35

200 g dried dates without stone
100 g kernel oat flakes (e.g. from Kölln)
3 TABLESPOONS Rum
5 TABLESPOONS Cocoa Nibs
50 g Coconut oil
2 TABLESPOONS Baking cocoa
2 TABLESPOONS Carob powder
7-10 Tbsp Cling film

Directions

1
Roughly chop dates. Finely chop in portions with approx. 70 g oat flakes, rum and 3 tbsp. cocoa nibs in a universal chopper or blender. Decant and knead the rest of the flakes. Cover and chill for approx. 1 hour. Form date mixture into about 35 cherry-sized balls. Refrigerate again for about 1 hour.
2
Melt coconut oil, cocoa and carob in a small pot. Let it cool down until the icing is slightly creamy. Dribble some of the icing onto each ball. Add the remaining cocoa nibs. Leave to dry in a cool place. Keep cool for about 2 weeks.