Dairy-Free Cocoa Rum Balls

Ingredients

• 12 ounces dairy-free vanilla wafer cookies (see Recipe Tips above)
• 1 1/2 cups chopped pecans or almonds
• 3/4 cup + 2 tablespoons powdered sugar (divided (see Recipe Tips above))
• 1/4 cup cocoa powder
• 1/2 cup + 1 shot vanilla or coconut rum (like Malibu, divided)
• 3 tablespoons non-GMO light corn syrup or agave nectar

Instructions

1. 1

   Put the cookies and nuts (unless you prefer the texture of coarse nuts) in your food processor, high-power blender, or spice grinder (in batches) and pulse until crushed into crumbs, or even powdered (depending on the consistency you prefer).

2. 2

   Pour the ground cookies and nuts into a large bowl. Add the 3/4 cup powdered sugar and cocoa powder and stir to combine. Add the 1/2 cup rum and liquid sweetener, and stir until evenly combined into a dough.

3. 3

   Have the shot of rum, because the bottle is now open and you deserve it. If it's morning, put it in your coffee, because ... you know.

4. 4

   Put the remaining 2 tablespoons powdered sugar in a shallow dish. Shape the dough into 1-inch balls and roll each ball in the powdered sugar to coat.

5. 5

   For the best flavor, store the rum balls in an airtight container for 2 to 3 days prior to serving. If desired, you can roll them again in powdered sugar before serving.