Name: Danish Rum Balls, The Plant Paradox Way
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: about 6 cups of roughly chopped leftover cakes (see the picture, my processor is 7 cups and it was almost full); 2 – 3 tbsp of home made berry jam (I used organic strawberry jam, see above in the text how I made it); 3 – 4 tbsp pure raw cacao powder (some of my cakes, the Lamingtons, already had some chocolate in the mix, so 3 tbsp was enough for me); 3 – 4 tsp rum (if you use rum essence be careful with how much you add as it can be quite strong); Optional – few dated or figs if you have a more pronounced sweet tooth.

Description

A Danish dessert made sugar-free, grain-free, lectin-free.

Ingredients

about 6 cups of roughly chopped leftover cakes (see the picture, my processor is 7 cups and it was almost full)
2 – 3 tbsp of home made berry jam (I used organic strawberry jam, see above in the text how I made it)
3 – 4 tbsp pure raw cacao powder (some of my cakes, the Lamingtons, already had some chocolate in the mix, so 3 tbsp was enough for me)
3 – 4 tsp rum (if you use rum essence be careful with how much you add as it can be quite strong)
Optional – few dated or figs if you have a more pronounced sweet tooth.

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Instructions

Add the leftover cakes to a food processor and pulse until a paste forms
Add the jam, raw cacao powder and the rum and mix again (also a couple or dates or figs if using).
You can taste and adjust ingredients as you like.
Form the paste into balls and coat them with shredded coconut.
Refrigerate for few hours before eating. You can also freeze.

Notes

This makes about 15 rum balls, the size of a ping pong ball.