Chocolate Rum Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup pecans, chopped
1/3 cup unsweetened dried shredded coconut
1/2 cup Splenda granular (sugar substitute)
1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons butter
1 tablespoon rum (or rum extract)
1 teaspoon egg white powder
1 tablespoon warm water (to dissolve egg white powder)
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Directions: |
Directions:Preheat the oven to 350°F.
Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
Set aside to cool.
Combine coconut, Splenda® and cocoa in a large mixing bowl.
When the pecans have cooled a little, coarsely chop them in a
Add the pecans to the coconut
Melt the butter.
Mix the rum with the melted butter and stir into the combined ingredients.
Place egg white powder in a small bowl and add the warm water.
Beat with a whisk for 2 minutes, until frothy and dissolved.
Mix the egg whites into the combined ingredients.
Form the mixture into little balls.
Leave the candies on a baking sheet for about an hour to dry.
Store in an airtight container.
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Number Of
Servings: |
Number Of
Servings:18 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Sugar free/low carb
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