- 1 1/2 cups (180 g) raw pecans (or almonds)
- 1 1/2 cups (300 g) packed, pitted soft dates
- 2 1/2 tbsp rum extract (see notes)
- 1 tsp pure vanilla extract
- 1/3 cup (35 g) cacao powder
- 2 tbsp (15 mL) pure maple syrup
- 2 tbsp (30 g) almond butter
- heaping 1/3 cup (3/4 of a bar, 75 g) roughly chopped dark chocolate
- optional: shredded coconut or cacao powder for rolling
- Place the pecans in a food processor or high-powered blender and process until they form a fine flour.
- Add the dates, rum extract, cacao powder and vanilla extract and mix to combine.
- Melt the dark chocolate, almond butter and maple syrup together in the microwave or in a small saucepan on the stovetop until smooth then pour over the rest of the ingredients.
- Process until it forms a thick dough.
- Roll into approximately 22 balls (if it’s too sticky, place the dough in the fridge for 20 minutes before rolling).
- Roll the balls in shredded coconut or cacao powder, if desired.
- Place in the freezer for 3 hours to set.
- Serve or store in the fridge for up to 1 week or freezer for up to 3 months. I like them straight from the freezer best.
- I could only find imitation rum extract in my local store and it required quite a bit to get the rum flavour to come through. Natural rum flavour (also called essence or extract) would be preferable as it has a much stronger, richer flavour. If you’re using natural rum extract, start with 1 tbsp and add more to taste.
- If you prefer, you can use dark rum instead of rum extract. Start with 2 tbsp and add more to taste. If the dough becomes to wet, add extra cocoa powder.
- To make these sweeter, use dairy-free chocolate chips instead of dark chocolate.
- It’s important to use soft, fresh dates in no-bake recipes. If your dates are hard and dry, soak them in hot water for 15 minutes and drain well before using.
- It’s not necessary to refrigerate the dough before rolling but I found it to be less messy and sticky if I let it firm up a bit first.