1 cup tightly packed large medjool dates, pitted (around 16-18)
¾ cup dark spiced rum
¾ cup almond flour
¼ cup almond butter
¼ cup raw cacao (or roasted if unavailable)
2 tablespoons maple syrup
1 vanilla bean, seeds scraped and husk discarded (or 1 tsp pure vanilla extract)
Optional: a few extra spoonfuls of raw cacao for coating
DIRECTIONS:
Optional prep: soak the dates in the rum for a few hours up to overnight to get the rum flavour extra infused.
Pulse the dates and rum in a high speed blender or food processor a few times (alternatively, cut the dates finely then mash them with the rum) until it forms a paste then transfer to a medium pot and set it on the stove over medium heat. Stir often until the paste thickens and the sharpness of the rum cooks down and mellows out, around 5 minutes. Add in the other ingredients and fold with a sturdy spatula until it blends completely. Remove from heat and set aside until it cools, around 10-15 mins. Take 2 tablespoons at a time and roll it into balls then place in mini muffin cups and refrigerate until serving.
Optional last step: roll the balls in cacao powder until they are very lightly coated.
They will stay in an airtight container in the fridge for a couple weeks or the freezer for a couple months.
Recipe by Love from the Land at https://www.lovefromtheland.com/nutritious-rum-balls/